Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad)

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Kitchen Equipment and Essentials

• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Simply Gourmet (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
• Alton Brown Salt Box
• OXO Good Grips Cutting Board
• 3.5 Quart Stainless Steel Mixing Bowl
• 1.5 Quart Stainless Steel “Pot in Pot” Bowl
• VitaMix Creations
• OXO Stainless Steel Tongs
• Silicone BBQ Brush
• 2 quart Slow Cooker
• Stainless Steel 3 Quart Saucepan
• Digital Meat Thermometer
• Extra Large Charcoal Grill

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Here is the handy printable recipe:

Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad)

Bun Thịt Nướng Vietnamese BBQ Pork on Cold Noodle Salad

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Course: Main

Cuisine: Vietnamese

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Servings: 4 servings

Calories: 0kcal

Author: Jill Selkowitz

Ingredients

Bowls

• ▢ 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

Topping

• ▢ 1/2 cup Fresh 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

Thịt Nướng (BBQ Pork) (double batch)

• ▢ 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

Instructions

Preparation

• Cook rice vermicelli according to package directions. Don't undercook.
• Rinse noodles in a colander under cold water until the water runs clear.
• Drain for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
• Bring a saucepan of water to boil. Add the julienne carrots and blanch for about 30 seconds and then remove to a bowl of cold water. Drain and set aside.

Assembly

• Divide the lettuce, bean sprouts, cucumber, carrots, mint, and basil among four large soup or pasta bowls.
• Fluff the noodles with your fingers and divide them among the prepared salad bowls.
• Place the Thịt Nướng on top of the noodles and garnish each bowl with Đồ Chua, peanuts and cilantro.
• Drizzle with Nuoc Cham.

Notes

BBQ Steak, shrimp, chicken or vegetables can be used.

Nutrition

Nutrition Facts

Bun Thịt Nướng Vietnamese BBQ Pork on Cold Noodle Salad

Amount Per Serving (0 g)

Calories 0

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 0mg0%

Potassium 0mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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