Bún Thịt Nướng Chả Giò

Name: Bún Thịt Nướng Chả Giò
Ingredients: 10.5 oz pork shoulder (about 300 grams); Fresh herbs: lettuce, cilantro, Thai basil, cucumber; Pickled carrots and daikon radish; Fried shallots, roasted peanuts; Fish sauce, garlic, chili

NPNQ @Quin_Quin

Khánh Hoà

Since I had some leftover fried spring rolls from yesterday, I decided to make this noodle dish for the family this afternoon.
I've already shared the spring roll recipe in a previous post, so I won't repeat it here.

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Ingredients

10.5 ozpork shoulder (about 300 grams)
Fresh herbs: lettuce, cilantro, Thai basil, cucumber
Pickled carrots and daikon radish
Fried shallots, roasted peanuts
Fish sauce, garlic, chili

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Steps

1

Marinate the pork with soy sauce, sugar, salt, minced onion and garlic, and black pepper (I use pork shoulder because it stays tender and tasty when grilled, compared to lean cuts). Let it marinate for at least 1 hour, then grill. I use an air fryer at 400°F (200°C) for 25-30 minutes, depending on the thickness of the meat.
2

Wash and chop the fresh herbs. Finely chop the cucumber.
3

Make the fish sauce dressing by mixing 1/2 cup hot water, 3 tablespoons fish sauce, and 2 tablespoons sugar (adjust to your taste). Add minced garlic and chili, or add chili-garlic fish sauce if you like it spicy.
4

Place the rice noodles in a bowl, add the grilled pork, fried spring rolls, fresh herbs, pickled vegetables, peanuts, and fried shallots. Drizzle with the fish sauce dressing and enjoy!