Ingredients

  • 400 g/14 oz. pork belly, cut into bite-size pieces
  • 1 lemongrass stalk, finely chopped
  • 1 thumb’s worth of galangal, finely chopped
  • 2 shallots, finely chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon honey
  • 2 teaspoons fish sauce
  • 2 tablespoons cooking oil
  • 1 tablespoon tapioca starch
  • 1⁄2 teaspoon black pepper
  • 1 tablespoon sugar
  • 1 teaspoon shrimp paste
  • .
  • Dipping sauce
  • 4 tablespoons cider vinegar
  • 4 tablespoons sugar
  • 4 tablespoons fish sauce
  • 2 garlic cloves, finely chopped
  • 2 Bird’s Eye chillies, finely chopped
  • .
  • Noodle salad
  • 300 g/101⁄2 oz. thin rice vermicelli
  • 8 coriander stalks, torn
  • 12 Thai sweet basil leaves, torn
  • 12 cockscomb mint leaves
  • 12 shiso/perilla leaves
  • 8 lettuce leaves, torn
  • 1⁄2 cucumber, julienned
  • Pickle
  • 2 carrots, shredded
  • 1⁄2 daikon/mooli, shredded
  • 5 tablespoons cider vinegar
  • 5 tablespoons sugar
  • storebought pickled leeks
  • 4 tablespoons roasted salted peanuts, crushed
  • 10–12 bamboo skewers

Bún Thịt Nướng – Grilled Pork Noodles (Eat.Travel.Live)


pork belly