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Prep time
45 minutes
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Cook time
15 minutes
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Serves
4
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Bun Thit Nuong (Noodle Salad)
Ingredients
- Marinade
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1
lemongrass stalk, finely sliced (fresh if you can, but 1/3 cup frozen chopped lemongrass works as well)
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4
garlic cloves
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2 to 3
Thai chiles
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1/2 cup
oyster sauce (if you can’t find this, substitute 2 tablespoons granulated sugar plus 1/3 cup fish sauce)
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1 1/2 pounds
boneless chicken thighs or thinly sliced pork
- Sauce
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4
garlic cloves
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1
Thai chile (or any spicy pepper, like serrano or jalapeño)
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1/4 cup
granulated sugar
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1/4 cup
fish sauce*
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1/4 cup
freshly squeezed lime juice
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Noodle bowl
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1
(16-ounce) pack vermicelli rice noodles
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1
head lettuce
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1
English cucumber
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1
carrot
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1
bunch fresh cilantro
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1
bunch fresh mint
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1 pound
bean sprouts
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1/4 cup
crushed peanuts
Directions
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Make the marinade: Using a mortar and pestle, crush the lemongrass. Add the garlic and chiles, and crush. Add the oyster sauce and stir with a spoon. Rub the marinade onto the meat and marinate for at least 30 minutes or up to overnight.
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Make the sauce: Using a mortar and pestle, combine the garlic, chile, and a little bit of sugar, and beat until it forms a paste. Mix in the rest of the sugar, then add the fish sauce and lime juice. Place in another container and keep in the fridge.
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Boil the noodles according to the package instructions and wash with cold water to chill them.
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Pan-fry the meat or grill it on skewers if you have a grill.
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Finely cut all of the vegetables and pick the herbs.
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Build the bowl: Place the noodles in the bowl and distribute all the other ingredients on top. Dress with the sauce.
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*I prefer the Megachef brand of fish sauce. It has a lot of umami flavor. If you are at the store comparing fish sauces, compare the sodium content and the protein. High protein and low sodium is what you are looking for. More protein means more unmami from the fish and less sodium means the fish sauce relies on more fish for flavor.
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