Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong Recipe : Food Network

Ingredients

  • 2 tablespoons fresh lime juice
  • 21 chile, chopped
  • 4 ounces or ½ cup water
  • 2 tablespoons sugar
  • 3 tablespoons
  • 3 tablespoons fish sauce
  • Dipping Fish Sauce
  • + 20 more ingredients
    • Special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden
    • *Can be found at specialty Asian markets.
    • 4 tablespoons crushed roasted
    • 4 tablespoons fried red Asian shallots*
    • ½ cup Dipping
    • 4 tablespoons spring onion oil
    • 2 handfuls bean sprouts
    • 1 Lebanese
    • 5 fresh Vietnamese mint leaves, sliced
    • 5 fresh perilla leaves, sliced
    • 5 fresh mint leaves, sliced
    • 9 ounces cooked
    • 2 tablespoons
    • 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces
    • 2 cloves garlic, finely diced
    • 6 spring
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon honey
    • 4 tablespoons fish sauce
    • 2 tablespoons sugar

In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck. Coat the pork well then enclose the flavours with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or...

View full recipe at SpringPad

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