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

Ingredients

  • 6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste
  • 2 tablespoons fresh lime juice
  • 1 chile, chopped
  • 2 cloves garlic
  • 4 ounces or ½ cup water
  • 2 tablespoons sugar
  • 3 tablespoons white vinegar
  • + 20 more ingredients
    • 3 tablespoons fish sauce
    • Dipping Fish Sauce
    • *Can be found at specialty Asian markets.
    • 4 tablespoons crushed roasted peanuts
    • 4 tablespoons fried red Asian shallots*
    • ½ cup Dipping Fish Sauce, recipe follows
    • 4 tablespoons spring onion oil
    • 2 handfuls bean sprouts
    • 1 Lebanese cucumber, halved and sliced
    • 5 fresh Vietnamese mint leaves, sliced
    • 5 fresh perilla leaves, sliced
    • 5 fresh mint leaves, sliced
    • 9 ounces cooked rice vermicelli noodle
    • 2 tablespoons vegetable oil
    • 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces
    • 2 cloves garlic, finely diced
    • 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 hour...

View full recipe at SpringPad

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