Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad
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Bun Thịt Nướng Vietnamese BBQ Pork on Cold Noodle Salad

Bun Thịt Nướng Vietnamese BBQ Pork on Cold Noodle Salad is a popular dish with marinated grilled meat, peanuts, noodles and eggrolls.
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Main
Cuisine: Vietnamese
Servings: 4 servings
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

Thịt Nướng (BBQ Pork) (double batch)

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

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%