Grilled lemongrass pork is served with rice noodles, crisp vegetables, herbs and peanuts, finished with a bright sweet, sour and savoury fish-sauce dressing.
Ingredients
- 500 g pork neck, thinly sliced
- 250 g thin rice noodles
- 2 stalks lemongrass, finely chopped
- 3 cloves garlic, finely chopped
- 2 tbsp fish sauce
- 1½ tbsp sugar
- 1 tbsp neutral oil
- 1 small head leaf lettuce
- 1 cucumber
- 1 carrot
- 1 bunch mint and coriander
- 4 tbsp warm water
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 2 tbsp sugar
- 50 g roasted peanuts, roughly chopped
Method
- Mix the pork with lemongrass, garlic, 2 tablespoons fish sauce, 1½ tablespoons sugar and the oil; cover and marinate in the fridge for at least 30 minutes. Dissolve 2 tablespoons sugar in the warm water, then stir in the lime juice and remaining fish sauce.
- Cook the rice noodles according to the packet, rinse under cold water and drain thoroughly. Finely slice the lettuce, cucumber and carrot, wash the herbs and roughly chop the peanuts.
- Grill the pork in batches over high heat until cooked through and browned at the edges. Divide the noodles, vegetables and herbs between four bowls, top with the hot pork and add the dressing and peanuts just before serving.
Beginner tips
- Slice the pork thinly and drain the noodles well so the grilled meat browns and the dressing stays balanced.
Substitutions and variations
- A grilled-tofu noodle bowl is a clearly labelled meat-free variation, not the same dish as bún thịt nướng.
