Bunt Thit Nuong

As adventurous as I like to think I am when it comes to eating, I do find that certain restaurants just beg me to order the same thing every time I go.  For years, every time we go to my favorite pho (pronounced “fu”) restaurant, I have ordered the shrimp and pork soup with egg noodles.  Daniel even taught me the proper way to eat it, with a spoon in one hand and chopsticks in the other so as to eat both together.  While this was all nice and dandy before kids, I can no longer use both hands to eat as I am usually nursing a baby or feeding a toddler with the other hand.  So, it was time to change things up a bit.  That’s when I discovered Bunt Thit Nuong.  Because it is a cold noodle dish, (perfect for summer), I can take my time and not worry about my food getting cold, and it only requires the use of one hand!

Of course, I had to come home and look up the recipe online.  To my delight, I discovered it is actually rather simple to make!  Granted, mine doesn’t taste quite the same — but it is good, none-the-less!  Here is the recipe I found:

Bunt Thit Nuong

serves 4, prep 30, cook 15 min, adapted from Une-deux senses

  • 2 lbs boneless pork shoulder, thinly sliced (you can have your butcher do this for you)
  • 5 tbsp fish sauce
  • 1/4 cup sugar
  • 8 cloves garlic, minced
  • 1/2 tsp cracked black pepper
  • 1 package rice stick vermicelli noodles
  • carrots, julienned
  • cucumber, julienned
  • basil leaves
  • mint leaves
  • cilantro
  • romaine or butter lettuce
  • bean sprouts
  • roasted, salted peanuts, crushed
  • Nuoc Cham (see recipe below)
  1. In a large plastic bag or bowl, combine thinly sliced pork, fish sauce, sugar, garlic and black pepper.  Allow meat to marinate at least 30 minutes.
  2. Bring a large pot of water to boil and cook rice noodles about 4 minutes or until soft. Drain and rinse with cold water.
  3. Grill pork over a flame until cooked through and charred at the edges.  Allow meat to rest while assembling salads.
  4. Assemble salad with lettuce, herbs, vegetables, and noodles.  Thinly slice pork and add it to the salad.  Top with crushed peanuts.
  5. Serve with Nuoc Cham.

This classic Vietnamese dipping sauce serves as your salad dressing and is also great alongside summer rolls.

Nuoc Cham

makes 2 cups, prep 5 min

  • 1/3 cup fish sauce
  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tbsp lime juice (about 1 juicy lime)
  • 1 tsp sambal oelek
  • 2 cloves garlic, minced
  • 1/2 carrot, julienned
  1. Combine all ingredients in a jar or bowl and shake or stir to mix well.  Store in the refrigerator.

As you may have noticed from the picture, I left a few ingredients out.  In fact, not until I posted this did I realize I forgot the peanuts — doh!  I even bought some just for this recipe.  **sigh**


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