Bún thịt nướng (Vietnamese rice noodle bowl with pork)

Step 1/4

• 2 cloves garlic
• ½ stalk lemongrass
• 2 tsp fish sauce
• 1 tsp toasted sesame oil
• 1 tsp oyster sauce
• 1 tsp soy sauce
• 1 tsp honey
• 3 tsp sugar
• 1 tbsp Chinese five-spice powder
• 300 g pork loin
• 200 g rice noodles

• cutting board
• knife
• 2 bowls
• bowl (small)
• fine sieve

Thinly slice pork loin. Mince the garlic and lemongrass. Combine in a bowl with fish sauce, toasted sesame oil, oyster sauce, soy sauce, honey, sugar, and Chinese five-spice powder. Add 1/4 of the marinate to a small bowl, add meat and remaining rub mixture into the meat. Let rest for approx. 1 – 2 hrs. in the fridge. Submerge rice noodles in a bowl of cold water for approx. 1 hr. Drain and set aside.

Step 2/4

• oven rack
• oven
• tongs

Transfer marinated meat directly onto an oven rack and grill at 200°C/390°F in a preheated oven. Grill each side for approx. 7 – 8 mins., or until just cooked through.

Step 3/4

• pot

Transfer soaked and drained rice noodles to a pot of boiling water and cook for approx. 2 – 4 mins. Drain.

Step 4/4

• 2 stalks scallions
• 1 Thai chili
• 15 g mint
• 15 g cilantro
• 2 tsp chopped peanuts
• toasted sesame oil (for frying)

• frying pan

Finely chop the scallions and Thai chili. Add some toasted sesame oil to a small frying pan and fry scallions for 10 secs. Remove from heat. Mince mint and cilantro. Place the rice noodles in serving bowls. Put the grilled pork on top. Decorate with mint and cilantro, chopped peanuts, fried scallion, and Thai chili and serve with reserved sauce.

Enjoy your meal!