Bún Thịt Nướng (Grilled Lemongrass Pork Noodle Bowls)

This common Vietnamese dish options pork chops marinated in a daring and fragrant mixture of fish sauce, garlic, and lemongrass, coming off the grill savory, charred, and juicy-tender. Served over rice noodles with pickled carrots, radishes, and onion; recent basil, mint, and shiso (perilla) leaves; and lettuce, the savory pork shoulder—which will be threaded on skewers or grilled complete and reduce into items—anchors this meal. The quick-pickled greens will start to melt in as little as 5 minutes, however allow them to remedy for not less than an hour to select up much more taste from the easy brine. Don’t fear: They’ll nonetheless retain a pleasant crunch and texture.

What’s nước chấm?

Nước chấm is a versatile Vietnamese sauce manufactured from water, lime juice, sugar, fish sauce, chile, and garlic. It’s salty, savory, candy, and a contact spicy and can be utilized as a dipping sauce or drizzled over noodles and rice. 

What’s one of the simplest ways to arrange the pork for this bowl?

The pork chops are halved crosswise earlier than they’re marinated and grilled on this recipe, which makes for simple marinating and fast cooking. Alternatively, you may reduce pork into roughly 1-inch items and marinate for half-hour. Thread three to 4 items on 6-inch skewers. Grill, coated, turning each three to 4 minutes, till the pork is flippantly charred and cooked by way of, 12 to fifteen minutes. 

Notes from the Meals & Wine Check Kitchen

Make certain to oil grill grates nicely. The sugar, garlic, and lemongrass on the pork generally tend to stay. 

Advised pairing

Attempt Cường Phạm’s sturdy California Cabernet, Đồi Đá Napa Valley.

Make forward

You possibly can marinate and refrigerate the pork as much as 24 hours upfront. The nước chấm will be made as much as one week upfront and refrigerated. The pickled veggies will be made as much as 5 days upfront and refrigerated.