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Bun Thit Nuong (noodle salad) » Simple and Healthy Recipe! ✅

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Bun Thit Nuong (noodle salad)

ingredients
  • Marinade
  • 1 lemongrass stem, thinly sliced ​​(fresh if you can, but 1/3 cup frozen lemongrass is fine too)

  • 4 cloves of garlic

  • 2 to 3 Thai chilies

  • 1/2 cup oyster sauce (if you can’t find it, substitute 2 tablespoons granulated sugar plus 1/3 cup fish sauce)

  • 1 1/2 pounds thinly sliced ​​boneless chicken or pork thighs

  • Dip
  • 4 cloves of garlic

  • 1 Thai chili (or any hot pepper, such as serrano or jalapeno)

  • 1/4 cup granulated sugar

  • 1/4 cup fish sauce*

  • 1/4 cup freshly squeezed lime juice

  • bowl of noodles

  • 1 package of 16 oz vermicelli rice noodles

  • 1 head of lettuce

  • 1 english cucumber

  • 1 carrot

  • 1 bunch of fresh coriander

  • 1 bunch of fresh mint

  • 1 pound bean sprouts

  • 1/4 cup of chopped peanuts

Indications
  1. Prepare the marinade: Crush the lemongrass with a mortar. Add the garlic and chilies and blend. Add the oyster sauce and mix with a spoon. Rub marinade over meat and marinate for at least 30 minutes or overnight.

  2. Prepare the sauce: In a mortar, combine the garlic, chilli and a little sugar and beat until it forms a paste. Add the rest of the sugar, then add the fish sauce and lemon juice. Put in another container and refrigerate.

  3. Boil the noodles according to package directions and rinse them under cold water to cool.

  4. Fry the meat in a pan or grill it on skewers if you have a grill.

  5. Finely chop all the vegetables and collect the aromatic herbs.

  6. Build the Bowl: Place the noodles in the bowl and spread all the other ingredients on top. Season with sauce.

  7. *I prefer the Megachef brand of fish sauce. It has a very umami taste. If you’re at the store comparing fish sauces, compare the sodium and protein content. High in protein and low in sodium is what you are looking for. More protein means more of the fish and less sodium means the fish sauce relies on more fish for flavor.

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