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Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong Recipe

Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong Recipe

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Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong

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Ingredients:

Serving

2 tbsp sugar
4 tbsp fish sauce
1 tbsp honey
1 tsp freshly ground black pepper
6 spring onions (white part only), finely sliced , and pounded in mortar and pestle to a paste
2 cloves garlic, finely diced
18 oz pork neck , finely sliced across the grain into 1/8-inch thick pieces
2 tbsp vegetable oil
9 oz cooked rice vermicelli noodle
5 fresh mint leaves, sliced
5 fresh perilla leaves, sliced
5 fresh vietnamese mint leaves, sliced
1 lebanese cucumber, halved and sliced
2 handfuls bean sprouts
4 tbsp spring onion oil
1/2 cup dipping fish sauce , recipe follows
4 tbsp fried red asian shallots
4 tbsp crushed roasted peanuts
can be found at specialty asian markets.
special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced half way down the middle
dipping fish sauce
3 tbsp fish sauce
3 tbsp white vinegar
2 tbsp sugar
4 oz or 1/2 cup water
2 cloves garlic
1 chile, chopped
2 tbsp fresh lime juice

Directions:

In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.
Coat the pork well then enclose the flavours with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.
Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.
Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.
Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.
To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	746.4 Kcal (3125 kJ)
Calories from fat	215.85 Kcal
		% Daily Value*
Total Fat	23.98g	37%
Cholesterol	103.34mg	34%
Sodium	6164.79mg	257%
Potassium	1072.37mg	23%
Total Carbs	84.35g	28%
Sugars	23.13g	93%
Dietary Fiber	7.94g	32%
Protein	51.12g	102%
Vitamin C	31.2mg	52%
Iron	4.4mg	25%
Calcium	125.2mg	13%

Amount Per 100 g
Calories	137.67 Kcal (576 kJ)
Calories from fat	39.81 Kcal
		% Daily Value*
Total Fat	4.42g	37%
Cholesterol	19.06mg	34%
Sodium	1137.1mg	257%
Potassium	197.8mg	23%
Total Carbs	15.56g	28%
Sugars	4.27g	93%
Dietary Fiber	1.46g	32%
Protein	9.43g	102%
Vitamin C	5.8mg	52%
Iron	0.8mg	25%
Calcium	23.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.1

Points
19

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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