Bún Thịt Nướng Vermicelli Bowl

Instructions

1. Step 1

   Combine the carrot, daikon radish, rice vinegar, 1 ½ tbsp (20 gr) of sugar, and salt in a mixing bowl. Toss well and leave to pickle while preparing the remaining components.

   Timer: 30 min (fixed)

   Ingredients used: 120.0 gr Carrot, 120.0 gr Daikon Radish, 20.0 gr Granulated Sugar, 60.0 ml Rice Vinegar, 3.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Combine the pork with the lemongrass, shallot, 2 ½ clove (8 gr) of garlic, 2 tbsp (30 ml) of fish sauce, 2 tbsp (25 gr) of sugar, 1 tbsp (15 ml) of vegetable oil, and black pepper. Cover and marinate in the refrigerator.

   Timer: 30 min (fixed)

   Ingredients used: 30.0 ml Fish Sauce, 8.0 gr Garlic, 25.0 gr Granulated Sugar, 2.0 gr Ground Black Pepper, 2.0 piece Lemongrass, 600.0 gr Pork Shoulder, 2.0 piece Shallot, 15.0 ml Vegetable Oil

   Cookware: mixing bowl

3. Step 3

   Stir the water, 2 ½ tbsp (30 gr) of sugar, 3 tbsp of fish sauce, lime juice, the remaining 2 ½ clove (8 gr) of garlic, and Thai chilies in a small bowl until the sugar dissolves. Set the dressing aside.

   Timer: 3 min (fixed)

   Ingredients used: 45.0 ml Fish Sauce, 8.0 gr Garlic, 30.0 gr Granulated Sugar, 45.0 ml Lime Juice, 2.0 piece Thai Chili, 120.0 ml Water

   Cookware: small bowl

4. Step 4

   Prepare the lettuce, cucumber, bean sprouts, mint, and Thai basil, keeping them separate for assembly.

   Timer: 8 min (fixed)

   Ingredients used: 120.0 gr Bean Sprout, 200.0 gr Cucumber, 160.0 gr Leaf Lettuce, 20.0 gr Mint, 20.0 gr Thai Basil

   Cookware: Chef Knife, cutting board

5. Step 5

   Cook the rice vermicelli in a large pot according to its package timing until tender. Drain, rinse thoroughly under cold water, and leave to drain well.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Rice Vermicelli

   Cookware: colander, large pot

6. Step 6

   Warm the remaining 2 tbsp (30 ml) of vegetable oil in a saucepan over low heat. Add the green onion, cook until fragrant and softened, then remove from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 40.0 gr Scallion, 30.0 ml Vegetable Oil

   Cookware: saucepan

7. Step 7

   Heat a grill pan over high heat. Cook the marinated pork in a single layer, in batches if necessary, until browned and the center reaches at least 63°C; rest it for 3 minutes before serving.

   Timer: 10 min (fixed)

   Cookware: grill pan, tongs

8. Step 8

   Divide the noodles among serving bowls and arrange the lettuce, cucumber, bean sprouts, herbs, drained pickles, and grilled pork on top. Spoon over the scallion oil, finish with the roasted peanuts, and serve with the dressing.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 gr Peanut

   Cookware: serving bowl