Traditional Vietnamese Recipe - BÚN THỊT NƯỚNG (GRILLED PORK NOODLE SALAD)
500 g pork shoulder thinly sliced
3 tbsp lemongrass minced
1 tbsp garlic minced
1 tbsp shallot minced
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp honey
1 tbsp sugar
1 tbsp sesame seeds
2 tbsp vegetable oil
picked daikon and carrots
1/2 cup crushed roasted peanuts
1/2 cup crispy fried shallot,
2 tbsp peanut butter
2-3 tbsp pork liver pâté
1 tbsp glutinous rice flour
Marinate the pork/beef with 3 tbsp minces lemongrass, 1 tbsp minced garlic, 1 tbsp minced shallot, pepper, 2 tbsp soy sauce, 1 tbsp fish sauce, 2 tbsp oyster sauce, 1 tbsp honey, 1 tbsp sugar, 1 tbsp sesame seeds and 2 tbsp vegetable oil. Mix well and leave to marinate for 2 hours.
Grill the meat over charcoal using a grilling basket or skew and grill in a pre-heated oven at 200C/400F for 20-25 mins. If the meat gets too dry, you can brush some vegetable oil on top.
To make the pickled daikon and carrots: Mix the shredded carrots and daikon with 1 tbsp sugar and 2 tbsp vinegar. Give it a good mix and set aside for 15 mins.
To make the Southern version of dressing: 3 tbsp sugar, 3 tbsp fish sauce, 15 tbsp water. Squeeze in 2 tbsp lime juice. Give it a really good stir. Add the minced garlic and chilli.
To make the Central style version of dressing: Into a pan, heat 1 tbsp vegetable oil, fry some minced garlic, shallot and chilli until quite golden. Add 2 tbsp peanut butter, 2-3 tbsp pork liver pate. In a bowl, add 1 tbsp glutinous rice flour and 5 tbsp water. Stir well, then pour it into the sauce. Add 1 cup of water or chicken broth; give it a good stir. Bring it to a boil and have a taste. Add some anatto oil on top and sprinkle some roasted sesame seeds and roasted peanuts.
Put a layer of fresh vegetables at the base of the bowl, top it up with the rice vermicelli, then add the grilled pork, some pickled carrots and daikon, some cucumber, the dressing and fried shallot on top. Give it a good mix and enjoy!