Bún thịt nướng is my favourite Vietnamese dish. FAVOURITE!!! It’s essentially rice noodles with grilled meat (any types of meat but always marinated with lemongrass) This noodle salad dish is eaten cold as with any salad.
Watch our step-by-step video here and see the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Serves 4- pax
Ingredients for pork
Marinate pork for at least 1.5 hours. Then bake/air fry at 150C for 10 mins followed by 180C for 5 mins on the other side.
250g of pork shoulder butt
1/2 thumb size of ginger
1 clove of garlic
2 stalks of lemongrass (use only the white part)
1 tablespoon of oyster sauce
1.5 tablespoons of honey
1.5 tablespoons of fish sauce
3 tablespoons of water
1 tablespoon of cooking oil
A few dashes of white pepper
Ingredients for pickled vegetables
Marinate vegetables for at least 2 hours
130g of daikon
130g of carrots
2 tablespoons of white vinegar
1 tablespoon of sugar
Ingredients for salad dressing
3/4 cup of water
1.5 tablespoons of sugar
2 tablespoons of fish sauce
Juice from 4 pieces of calamansi
2 pieces of chopped bird’s eye chilli
1 clove of chopped garlic
500g of rice vermicelli (noodles)
Some Chinese parsley
Some mint leaves
Looking for some of the things or ingredients we used in our videos but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Fish sauce: https://amzn.to/2NYLqtA
Peanut oil: https://amzn.to/2xCUUQW
Oyster sauce: https://amzn.to/2xD0SkU
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