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Bun Thit Heo And Tom Nuong Recipe

Name: Asian Capitol Restaurant & Bars Bun Thit Heo And Tom Nuong Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 12 oz rice vermicelli (bun); 1 cup cucumber; 2 cups lettuce (thinly sliced); 1 cup bean sprouts; 0.5 cup fresh Thai basil leaves; 0.5 cup fresh mint leaves; 0.5 cup fresh cilantro leaves; 1 cup carrot (julienned or shredded); 2 tbsp scallions (thinly sliced); 0.25 cup roasted peanuts (crushed); 2 tbsp fried shallots (optional); 1 lb pork shoulder or pork butt (thinly sliced, 1/8–1/4 inch); 3 cloves garlic (minced); 1 tbsp shallot (minced); 1 tbsp brown sugar; 2 tbsp fish sauce (nuoc mam); 1 tbsp soy sauce; 1 tbsp honey; 1 tbsp vegetable oil; 0.5 tsp black pepper (ground); 1 tsp optional lemongrass (finely minced); 12 large shrimp (peeled, deveined, tails on); 2 cloves garlic (minced); 1 tbsp fish sauce; 1 tbsp lime juice; 1 tsp honey; 1 tsp vegetable oil; 0.25 tsp black pepper; 0.25 tsp optional chili flakes; 0.75 cup warm water

Inspired by Asian Capitol Restaurant & Bar

Time1h

Serves4

Make Bun Thit Heo And Tom Nuong Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodle bowls

12 oz rice vermicelli (bun)

1 cup Cucumber

2 cups lettuce (thinly sliced)

1 cup Bean sprouts

1/2 cup fresh Thai basil leaves

1/2 cup fresh mint leaves

1/2 cup Fresh cilantro leaves

1 cup carrot (julienned or shredded)

2 tbsp scallions (thinly sliced)

1/4 cup roasted peanuts (crushed)

2 tbsp fried shallots (optional)

Grilled pork (Thit Heo Nuong)

1 lb pork shoulder or pork butt (thinly sliced, 1/8–1/4 inch)

3 cloves Garlic (minced)

1 tbsp shallot (minced)

1 tbsp Brown sugar

2 tbsp fish sauce (nuoc mam)

1 tbsp Aged soy sauce

1 tbsp Honey

1 tbsp Tuscany sunflower oil

1/2 tsp black pepper (ground)

1 tsp optional lemongrass (finely minced)

Grilled shrimp (Tom Nuong)

12 large shrimp (peeled, deveined, tails on)

2 cloves Garlic (minced)

1 tbsp Fish sauce

1 tbsp ReaLime juice

1 tsp Honey

1 tsp Tuscany sunflower oil

1/4 tsp black pepper

1/4 tsp optional chili flakes

Nuoc Cham (dipping/sauce for bun)

3/4 cup warm water

3 tbsp sugar

3 tbsp Fresh lime juice

3 tbsp Fish sauce

1 clove Garlic (minced)

1 to taste bird's eye chili (thinly sliced) or red pepper flakes

2 tbsp carrot (julienne, optional for garnish in sauce)

Method

Noodle bowls

Prepare vegetables and herbs

Wash and dry lettuce, herbs (basil, mint, cilantro), cucumber and bean sprouts. Thinly slice the cucumber into rounds or half-moons. Julienne or shred the carrot. Thinly slice scallions. Arrange vegetables and herbs on a large platter or divide among serving bowls so each diner can assemble.

Cook rice vermicelli

Bring a large pot of water to a boil. Remove from heat, add rice vermicelli and soak according to package instructions (usually 3–5 minutes) until just tender. Drain in a colander and rinse briefly with cold water to stop cooking. Toss lightly with 1 teaspoon vegetable oil to prevent sticking. Divide noodles among 4 bowls (about 3 oz each).

Top each bowl with a portion of lettuce, cucumber, carrot, bean sprouts, herbs and scallions. Sprinkle crushed peanuts and fried shallots over the bowls just before serving.

Grilled pork (Thit Heo Nuong)

Marinate pork

In a bowl combine minced garlic (3 cloves), minced shallot, brown sugar, fish sauce (2 tbsp), soy sauce, honey, vegetable oil, black pepper and minced lemongrass if using. Whisk to dissolve sugar. Add thinly sliced pork and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours or overnight for best flavor.

Grill or pan-cook pork

Preheat a grill, grill pan or skillet over medium-high heat. Remove pork from marinade, letting excess drip off. Grill slices 2–3 minutes per side (depending on thickness) until caramelized and cooked through. If using a skillet, cook in a hot lightly oiled pan in batches to avoid overcrowding. Transfer cooked pork to a plate and let rest 3 minutes, then slice into bite-sized pieces if needed.

Grilled shrimp (Tom Nuong)

Marinate shrimp

In a bowl combine minced garlic (2 cloves), fish sauce (1 tbsp), lime juice (1 tbsp), honey, vegetable oil, black pepper and optional chili flakes. Toss shrimp to coat and let sit 10–15 minutes (do not over-marinate or shrimp will become mushy).

Grill or sauté shrimp

Preheat grill or skillet to medium-high. Thread shrimp onto skewers if grilling for ease. Cook shrimp 1–2 minutes per side until opaque and just cooked through (total 3–4 minutes). Remove from heat.

Nuoc Cham (dipping/sauce for bun)

Make the sauce

In a small bowl dissolve 3 tablespoons sugar into 3/4 cup warm water. Stir in 3 tablespoons fish sauce and 3 tablespoons fresh lime juice. Add minced garlic and sliced bird's eye chili to taste. Stir in julienned carrot if using for texture and color. Taste and adjust balance: more sugar for sweetness, more lime for acidity, more fish sauce for saltiness.

Assemble and serve

To assemble each bowl, place a bed of rice vermicelli. Top with a handful of lettuce, cucumber, carrot, bean sprouts and a mix of herbs. Arrange several slices of grilled pork and 3 shrimp per bowl (or split as desired). Sprinkle with crushed roasted peanuts and fried shallots, and a few extra herbs. Serve nuoc cham on the side (about 3–4 tablespoons per bowl) so diners can pour over noodles or dip as desired.

Serve immediately while pork and shrimp are warm. Leftover grilled proteins can be refrigerated up to 3 days; keep sauce refrigerated separately up to 5 days.