Bún thịt nướng

Name: Bún thịt nướng
Ingredients: 1.1 lbs pork belly (500 grams); 2 teaspoons annatto powder; 1 packet five-spice powder (any brand); 3 tablespoons good-quality fish sauce; 2 stalks lemongrass, 1 large garlic clove, minced; 1 teaspoon MSG; 1 tablespoon sesame oil; 1 teaspoon seasoning powder (or chicken bouillon); 1/2 cup fresh coconut water (120 ml); Sugar; Thin rice vermicelli noodles (bún); Fresh herbs, lettuce, cilantro, bean sprouts, cucumber; Fresh chili, lime, black pepper; Vegetable oil; Toasted sesame seeds

Rua con @cook_4651498

Wishing you success!

Rua con @cook_4651498

Wishing you success!

Saved

Ingredients

1.1 lbspork belly (500 grams)
2 teaspoonsannatto powder
1 packetfive-spice powder (any brand)
3 tablespoonsgood-quality fish sauce
2 stalkslemongrass, 1 large garlic clove, minced
1 teaspoonMSG
1 tablespoonsesame oil
1 teaspoonseasoning powder (or chicken bouillon)
1/2 cupfresh coconut water (120 ml)
Sugar
Thin rice vermicelli noodles (bún)
Fresh herbs, lettuce, cilantro, bean sprouts, cucumber
Fresh chili, lime, black pepper
Vegetable oil
Toasted sesame seeds

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Steps

1

Wash the pork and cut into bite-sized pieces. Marinate with coconut water, five-spice powder, fish sauce, MSG, sugar, seasoning powder, black pepper, annatto powder, minced garlic, minced lemongrass, a little sesame oil, and vegetable oil. Let marinate overnight.
2

After marinating, thread the pork onto skewers and grill over charcoal, in the oven, or on an electric grill. Note: If using bamboo skewers, soak them in water for 20 minutes before threading the meat.
3

Once grilled, place the pork on a plate and sprinkle with toasted sesame seeds.
4

To make the dipping sauce: Mix sugar, MSG, water, lime juice, and fish sauce until dissolved. Add minced garlic and chili. Just before serving, add thinly sliced carrots and bean sprouts. Wishing you success!