As promised on Wednesday – Vietnamese pork noodle bowls! This popular salad-type dish is called bun thit nuong – vermicelli noodles topped with fresh and pickled vegetables, herbs and Vietnamese lemongrass pork, doused generously with nuoc cham sauce. Fresh yet full of flavour.
CupsMetric
Pickle – In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon – they should just about be covered.
2 hours – Leave for 2 hours until slightly floppy. Drain well then use per recipe.
Nuoc cham sauce – Mix ingredients together. Until sugar is dissolved.
Vermicelli noodles – Soak in boiling water for 5 minutes (or per packet directions). Drain, rinse under tap water, then cool and drain thoroughly (nobody likes watery noodles!).
Toppings – Prepare all the other toppings, ready to use.
Cook pork per the recipe.
Assemble bowls – Place noodles in a bowl. Top with lettuce, pickled vegetables, cucumber and bean sprouts. Slice pork, place 2 steaks on each bowl. Top with herbs, sprinkle with peanuts and sliced chilli. Add a lime wedge.
Serve with nuoc cham on the side so everybody can help themselves. Douse generously! Dive in and eat!
