Easy Vietnamese Pork Bún Bowls
Juni 18, 2019
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This recipe for Vietnamese Pork Bún Bowls uses a few shortcuts to make it quick and easy without sacrificing flavor. It's fresh, healthy, gluten free, and adaptable to be vegan/vegetarian!
Ingredients
For the pork:
1.5 lbs. pork shoulder thinly sliced
1 small yellow onion finely diced
2 tablespoons sugar or honey
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons neutral cooking oil
juice of one lime
pepper to taste
For the dipping sauce (Nước Chấm):
6 tablespoons water
2 tablespoons sugar or honey
2 tablespoons fish sauce
juice of one lime
crushed red pepper to taste
For the Bún Bowls:
4 cups chopped fresh lettuce
1 package rice vermicelli noodles cooked and cooled
1 cucumber sliced
2 carrots thinly sliced or cut julienne
2 tablespoons fresh mint chopped
2 tablespoons fresh cilantro chopped
2 tablespoons fresh basil chopped
pork from above
chopped peanuts for garnish (optional)
Instructions
Add the pork and all the marinade ingredients to a large freezer bag or container. Allow to marinate for at least 24 hours or up to three days (you can also freeze it for a longer time).
Cook the pork on high heat in a heavy skillet, such as cast iron. Cook for approximately 10 minutes, or until seared and fully cooked through.
Meanwhile, divide the bowl ingredients into four bowls, layering the lettuce, noodles, carrots, cucumbers, and herbs.
Mix together ingredients for dipping sauce/dressing and divide amongst four small bowls or ramekins.
Top each bowl with equal amounts of pork and garnish with chopped peanuts. Pour dipping sauce on top of each bowl just before eating.
FULL RECIPES