Vietnamese pork noodle bowls (bun thit nuong)

• servings: 4 servings
• total time: 40 minutes

Ingredients

1 batch lemongrass marinated pork

200g/ 7oz dried vermicelli noodles ((Note 1))

1 head soft lettuce ((like butter lettuce), torn into large bite size pieces (or 4 cups shredded iceberg, cos/romaine))

2 cucumbers (, halved lengthwise then sliced on the diagonal 3mm / 0.15" thick)

2 cups bean sprouts

Handful mint leaves

Handful cilantro/coriander

1/4 cup finely chopped unsalted peanuts

Sliced red chilli ((for garnish - optional))

Lime wedges ((to serve - optional but recommended))

2 medium carrots (, peeled cut into 2-3mm / 1/10″ batons )

1/2 large white radish (daikon) (, peeled, cut the same as carrots)

1 1/2 cups boiling water

1/2 cup white sugar

4 tsp cooking salt (kosher salt)

3/4 cup rice vinegar ((sub apple cider vinegar))

4 1/2 tbsp white sugar

4 1/2 tbsp fish sauce ((Note 3))

3 tbsp rice wine vinegar

3 tbsp lime juice

1/2 cup water

2 birds eye chilli or Thai chilli (, deseeded and finely chopped (Note 4))

5 cloves garlic (, finely chopped)

Directions

Make pickled vegetables:

Pickle – In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon – they should just about be covered.

2 hours – Leave for 2 hours until slightly floppy. Drain well then use per recipe.

Pork bowls:

Nuoc cham sauce - Mix ingredients together. Until sugar is dissolved.

Vermicelli noodles - Soak in boiling water for 5 minutes (or per packet directions). Drain, rinse under tap water, then cool and drain thoroughly (nobody likes watery noodles!).

Toppings - Prepare all the other toppings, ready to use.

Cook pork per the recipe.

Assemble bowls - Place noodles in a bowl. Top with lettuce, pickled vegetables, cucumber and bean sprouts. Slice pork, place 2 steaks on each bowl. Top with herbs, sprinkle with peanuts and sliced chilli. Add a lime wedge.

Serve with nuoc cham on the side so everybody can help themselves. Douse generously! Dive in and eat!

Nutrition

• Calories: 622 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.03 g
• Cholesterol: 51 mg
• Sodium: 2362 mg
• Total Carbohydrate: 94 g
• Dietary Fiber: 5 g
• Total Sugars: 45 g
• Protein: 23 g