Bún Thịt Nướng (Vietnamese Grilled Lemongrass Pork loin with Rice Noodle with Nuoc Cham sauce (香茅豬扒檬米線)
Further to my previous baby announcement, I would like to share this Bun Thit Nuong with you all which was prepared just before my labour began. I have written the draft of this post that evening when I still felt fit as I like this noodle this a lot and will surely make this again and again. Bun Thit Nuong. a Vietnamese grilled lemongrass pork loin with cold rice noodles and a tangy Nuoc Cham Sauce, it is ideal to serve in one of these hot summer days. And guess what the day I gave birth was the hottest day of this year in Basel.
- 5 slices of pork loin or pork chop (I marinated 2 extra pieces for the following day to serve warm with noodle soup)
- 100g carrot, julienned
- 100g cucumber, julienned
- 200g bean sprouts, blanched
- 1 bunch coriander leaves
- 1 bunch mint leaves, cut into thin strips and discard the hard parts if any)
- 300g dried rice noodles
- 1/4 cup pecan and walnuts, roughly chopped (you can use peanuts of course)
Lemongrass marinade for Pork:
- 4 lemongrass, inner stalk only
- 4 cloves garlic
- 2 shallots
- 3 tbsp lime juice
- 3 tbsp Nam Pla (Thai fish sauce)
- 2 tbsp sugar
- 2 tbsp soy sauce
- 2 tbsp cooking oil
Nuoc Cham (Vietnamese Sweetened Fish Sauce), adapted from Epicurious
- 3 tbsp fresh lime juice
- 3 tbsp fresh lemon juice (you can use all lime juice, I just have many lemons at home)
- 3 tbsp Nam Pla (Thai Fish Sauce)
- 3 tbsp sugar
- 1.5 cup water
- 2 cloves garlic, pressed
- 1-2 Thai small red chili, cut into small pieces (as you desire, remove seeds if too spicy for you)
- In a small container, mix all ingredients until sugar is well dissolved, chill in the fridge until serve.
- Prepare the lemongrass marinade by placing all ingredients in a longitudinal container and whiz with a handheld food blender until you form a paste. Pour the marinade into a big bowl or container.
- Using a meat tenderizer or back of the knife blade, beat the pork on both sides. Then transfer to the prepared marinade in Step 1, cover and place in the fridge for at least 2 hours.
- Prepare the Nuoc Cham (see below) and chill in the fridge.
- Prepare the julienned carrots, cucumber, blanched bean sprouts, chopped nuts, mint, coriander as described above.
- Cook the rice noodles as instructed from the pack, drain and rinse in cold water.
- Divide the noodles into the large noodle bowls and divide the carrots, cucumber and bean sprouts and lay on top of the noodles.
- Heat up the griddle grill pan or outdoor bbq, brush some cooking oil on it, eliminate as much marinade as you can from the pork and then grill accordingly until cooked. When cooked, slice them into pieces and serve on a separate dish.
- Serve the Nuoc Cham, coriander, mint and chopped nuts on the table, so the guest can feel free to add how much they want.
FOR OTHER COLD NOODLES RECIPES: