Name: Bun Thịt Nướng Vietnamese BBQ Pork on Cold Noodle Salad
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 4 servings
Ingredients: 2 cups Napa Cabbage (shredded); 2 cups Fresh (Bean Sprouts); 1-1/2 cups Cucumber (julienned); 1-1/2 cups Đồ Chua (pickled Daikon & Carrots, julienned); 10 oz. thin rice noodles; 1/2 cup Mint Leaves; 1/2 cup Thai Basil Leaves; 2 Tablespoons Unsalted Roasted Peanuts (chopped); 1/2 cup Fresh Cilantro; 1 pound Thịt Nướng (BBQ Pork); 1 Scallion (sliced); 4 Egg Rolls (optional); 2 pounds Pork Shoulder (sliced); 2 Tablespoons Light Brown Sugar; 1 Tablespoon Fresh Garlic (minced); 1 Tablespoon Shallots (minced); 1 stalk (3 TBL Lemongrass, trimmed and finely chopped); 1/4 teaspoon Freshly Ground Black Pepper (ground); 1 1/2 teaspoons Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad); 1 1/2 Tablespoons Three Crabs Brand Fish Sauce1 Tablespoon Vegetable Oil

Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad is a popular dish with marinated grilled meat, peanuts, noodles and eggrolls.

Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad

This! This is my very favorite Vietnamese dish, ever. I love Pho Tai and my recipe is as good as it gets. However, it comes in second to this Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad recipe, served with eggrolls on top!

I used to eat this at least three times a week, at my favorite restaurant in Los Angeles. I am here to tell you, this is just as good.

BBQ Steak is also really good on top and you can use the same marinade as the Thịt Nướng (Vietnamese BBQ Pork) marinade. BBQ Shrimp is also totally delicious on top of this noodle salad.

You need to plan for this Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad as the meat needs to marinate overnight, so, before you continue with this, please see Thịt Nướng (Vietnamese BBQ Pork) and make the marinade, so that you can cook the meat tomorrow and then assemble the bowls.

Also, you will need to make Nuoc Cham (Sauce) a day in advance too. Since I want to eat this all the time, I generally make a few batches of the marinade and buy extra beef and pork. Then I slice up the beef and pork and add it to freezer bags, pour in the marinade and then pop them into the freezer.

That way, when I am craving this Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad), which I do a lot, I just need to pick up fresh vegetables, defrost a bag meat and it throw on the Barbecue Grill. I usually have a container of Nuoc Cham in the freezer or in the refrigerator, so I can have this meal on a moments notice.

My favorite brand of fish sauce is Three Crabs Fish Sauce, which is sold in Asian markets. You will also need Sweet/Black Soy Sauce, or you can make your own Nuoc Mau Vietnamese Caramel Sauce.

Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad

Don’t forget to serve your Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad with a small bowl of Nuoc Cham to pour over the Bun.

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