Name: Vietnamese Noodle Salad with Caramelized Pork: Bun Thit Nuong
Prep time: PT-476467H25M58S
Cook time: 12 min
Cuisine: Vietnamese
Ingredients: 1 ½ pounds pork shoulder, cut into 1/4-inch thin slices (note 1); ¼ cup finely chopped shallots (2 medium shallots); 4 garlic cloves, finely minced (1 tablespoon); 1 lemongrass stalk, finely chopped (note 2); 3 tablespoons plus 1 teaspoon light brown sugar; 1 tablespoon fish sauce; 1 tablespoon neutral oil such as avocado oil, canola or light olive oil; 1/2 teaspoon freshly ground black pepper; 1-2 red bird's eye chilis, seeded and finely chopped; 4 garlic cloves, minced or put through a garlic press; 1/4 cup rice vinegar; 1/4 cup fresh lime juice; 1/3 cup fish sauce; 1/3 cup white sugar; 6-8 ounces vermicelli rice noodles or other thin noodles, (note 3); 1 tablespoon neutral oil such as light olive oil, canola or avocado oil; 1 small savoy cabbage or napa cabbage, cut into thin shreds, 5-6 cups (note 4); 3-4 carrots, shredded (note 5); 2 English cucumbers, washed and shredded (no need to peel); 2 cups bean sprouts; Large handful of mint leaves; 3/4 cup roasted salted peanuts, lightly crushed

Description

These Vietnamese Noodle Salad Bowls leave no taste bud un-tantalized! Tender caramelized pork mingles with refreshing vegetables, springy rice noodles, and a tangy Nuoc Cham dipping sauce. It's healthy, customizable and perfect for lunch or dinner.

Ingredients

Units Scale

CARAMELIZED PORK

1 1/2 pounds pork shoulder, cut into 1/4-inch thin slices (note 1)
1/4 cup finely chopped shallots (2 medium shallots)
4 garlic cloves, finely minced (1 tablespoon)
1 lemongrass stalk, finely chopped (note 2)
3 tablespoons plus 1 teaspoon light brown sugar
1 tablespoon fish sauce
1 tablespoon neutral oil such as avocado oil, canola or light olive oil
1/2 teaspoon freshly ground black pepper

NUOC CHUM SAUCE

1-2 red bird's eye chilis, seeded and finely chopped
4 garlic cloves, minced or put through a garlic press
1/4 cup rice vinegar
1/4 cup fresh lime juice
1/3 cup fish sauce
1/3 cup white sugar

NOODLE SALAD BOWLS

6-8 ounces vermicelli rice noodles or other thin noodles, (note 3)
1 tablespoon neutral oil such as light olive oil, canola or avocado oil
1 small savoy cabbage or napa cabbage, cut into thin shreds, 5-6 cups (note 4)
3-4 carrots, shredded (note 5)
2 English cucumbers, washed and shredded (no need to peel)
2 cups bean sprouts
Large handful of mint leaves
3/4 cup roasted salted peanuts, lightly crushed

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Instructions

MARINATED PORK

Combine pork and marinade ingredients and marinate in the fridge for at least 30 minutes or up to 24 hours.

NƯỚC CHẤM SAUCE

Combine Nuoc Cham ingredients and stir until sugar dissolves. Cover and refrigerate until ready to use. Nuoc cham sauce will keep for 2 weeks in the fridge. Note that this is an intensely tangy, spicy, flavorful sauce. 3-4 tablespoons per noodle bowl is generally ample. Consider keeping the spicy chilis out and serving separately. (note 6)

RICE NOODLES

Prepare rice noodles per package instructions. Soften, rinse, drain and set aside.

CARAMELIZED PORK

Just before serving, put 1 tablespoon oil in a heavy skillet (preferably cast iron) and set over high heat until the oil shimmers. Working in 2 or 3 batches to avoid overcrowding the pan, sear marinated pork slices for a minute and a half or so per side, until they develop areas of caramelization and are just cooked through.

SERVING

Individual bowls: Arrange a portion of noodles in each bowl along with some of the pork, shredded vegetable and sprouts. For a colorful presentation arrange components neatly in separate piles. Top each bowl with mint leaves and peanuts and serve the nuoc cham sauce on the side so everyone can help themselves.
Family Style: Place pork, shredded vegetables, sprouts, herbs, rice noodles, sauce and peanuts in separate serving bowls in the middle of the table and let everyone help themselves and customize their own bowls.

Notes

Slicing the pork: To more easily slice the pork, put it in the freezer for 20-30 minutes to firm it up a bit. Slice with a sharp knife, across the grain.
How to use lemongrass: Slice off the root end and peel off one or two of the hard outer layers revealing the more-tender inner stalk. Use a meat mallet or rolling pin to pound and flatten the stalk. Slice it thinly crosswise and then chop it more finely.
Rice Vermicelli Noodles: I like the Mama brand of instant vermicelli noodles which take less than 5 minutes to prepare. If you can't find these, use the thinnest rice noodles you can find and follow the package cooking directions.
Shredding the Cabbage: Napa and Savoy cabbage have delightfully tender leaves that yield effortlessly to a sharp knife. Shredding them is a breeze: simply start at the tip and work your way down towards the root, creating thin slices.
Shredding the carrots and cucumbers: For easy shredding I recommend using a Thai vegetable peeler. This little handy tool, a revelation from my Hoi An cooking class, shreds English cucumbers and carrots into julienned ribbons with impressive speed and finesse.
Thai chilis pack a punch! If you're making this family-friendly, omit them from the nuoc chum sauce and serve sliced chilis on the side for those who crave extra heat.
Variations: This is an adaptable dish. If you're feeling less than enthusiastic about shredding vegetables, no worries. Simply swap shredded cabbage for tender lettuce leaves and substitute thin rounds or matchsticks of cucumber and carrot for the julienned versions. No matter how you slice it, this dish promises delicious results!
Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.

Prep Time: 40 mins
marinating: 30 mins+
Cook Time: 12 mins
Category: Main dish
Method: Pan sear
Cuisine: Vietnamese