Da Nang Grilled Pork Noodle Bowl (Bún thịt nướng Đà Nẵng)

Name: Da Nang Grilled Pork Noodle Bowl (Bún thịt nướng Đà Nẵng)
Ingredients: 2.2 lbs pork shoulder or pork belly (about 1 kg); 1 1/4 cups lemongrass, finely chopped (about 300 grams); Garlic and shallots; 1 1/4 cups sugar (about 250 grams); Seasoning powder, black pepper, five-spice powder; Honey; Vegetable oil, fish sauce, vinegar; Sesame seeds, peanuts; Mixed fresh herbs, cucumber, lime; Rice vermicelli noodles (bún)

Bếp của Quỳnh @cook_5456193

Bún thịt nướng is a popular dish from Da Nang. The most important parts are marinating and grilling the pork, but the savory sauce is also essential.

Bếp của Quỳnh @cook_5456193

Bún thịt nướng is a popular dish from Da Nang. The most important parts are marinating and grilling the pork, but the savory sauce is also essential.

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Ingredients

2.2 lbspork shoulder or pork belly (about 1 kg)
1 1/4 cupslemongrass, finely chopped (about 300 grams)
Garlic and shallots
1 1/4 cupssugar (about 250 grams)
Seasoning powder, black pepper, five-spice powder
Honey
Vegetable oil, fish sauce, vinegar
Sesame seeds, peanuts
Mixed fresh herbs, cucumber, lime
Rice vermicelli noodles (bún)

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Steps

1

Rinse the pork and pat dry. Slice into bite-sized pieces.
2

Finely chop the garlic, shallots, and 1 1/4 cups (300 grams) lemongrass. Place in a large bowl. Add 1 1/4 cups (250 grams) sugar, 3 tablespoons honey, 4 tablespoons seasoning powder, 1 packet five-spice powder, 2 tablespoons black pepper, 1 tablespoon salt, and 1 tablespoon fermented shrimp paste. Mix well. Add the sliced pork and mix to coat. Add 1/2 cup vegetable oil and mix again. Marinate at room temperature for about 1 hour, then refrigerate for at least 3 hours.
3

Light a charcoal grill. Arrange the pork on a grill rack and grill for about 15 minutes per batch, turning to cook both sides evenly and prevent burning. When cooked, transfer to a plate and sprinkle with toasted sesame seeds.
4

Shred green papaya and carrot. Add 1 tablespoon salt, mix, and let sit for 5 minutes. Rinse and squeeze dry. Add 2 tablespoons sugar and mix well. Combine 2 tablespoons water, 2 tablespoons sugar, and 2 tablespoons vinegar, stir, then add the papaya and carrot. Prepare this about 2 hours before serving for the right level of tanginess.
5

To make the savory sauce: Heat a pan with oil, add minced shallots and garlic, then add ground beef and cook until browned. Add a cornstarch slurry (cornstarch mixed with water). When the sauce thickens, add ground toasted sesame seeds and peanuts. Season to taste, then remove from heat.
6

To make the sweet and sour fish sauce: Mix 1 tablespoon water, 2 tablespoons fish sauce, 2 tablespoons sugar, and 2 tablespoons lime juice.
7

Prepare the fresh herbs: lettuce, mint, cilantro, bean sprouts, and add sliced cucumber.
8

Sauté sliced shallots and green onions in oil.
9

Crush the peanuts.
10

To assemble: Place fresh herbs in a bowl, add rice vermicelli noodles, top with grilled pork and pickled vegetables. Pour over the savory sauce, sweet and sour fish sauce, and sautéed scallion oil. Sprinkle with crushed peanuts.