Lemongrass pork bun
After meeting my friend C for a mom's night out a few weeks ago, I had a hankering for some Vietnamese bun. She said it was perfect for a wicked hot summer day and she was right.
I planned this dish around a trip to the Asian market so I could get some ingredients I needed. My little mostly vegetarian girl loved the pork and as always, it's always fun to put together your own bowl of food. You can mix and match so many recipes together for your liking. For this version we did the lemongrass pork marinade from this Use Real Butter post and then this recipe as a guideline for what to put in our bun.
There are lots of different things you can add to bun so look around and add what you like. I can't wait to try bun again but I'm going to make this meatball version.
Lemongrass pork recipe
1 lb. pork shoulder, cut into 1/2-inch thick slices, ~3-4 inches wide
1 1/2 tbsps light brown sugar
1 tbsp garlic, chopped
1 tbsp shallots, chopped
3 tbsps lemongrass, chopped
1/4 tsp black pepper
1 1/2 tsp dark soy sauce (or thick soy sauce)
1 1/2 tbsps fish sauce
1 tbsp flavorless vegetable oil
Place the pork in a ziploc bag or a bowl.
Put the light brown sugar, garlic, shallots, and lemongrass into a blender or food processor and blend or pulse into a fine texture.
Add the black pepper, dark soy sauce, fish sauce, and vegetable oil to the blender or food processor and blend or pulse until combined
Pour the marinade into the ziploc bag or bowl and mix until the pork slices are evenly coated.
Seal the bag or cover the bowl tightly with plastic wrap and refrigerate for 24 hours.
Grill the pork slices on a medium-high to high grill.
Flip the pieces after 3-4 minutes and cook until done (about 3-4 minutes more, depending on the heat of your grill).
Take the pork off the grill and tent with foil for ten minutes to rest the meat and slice.
For our Bun:
Cooked rice noodles
Shredded baby bok choy
Shredded carrots
Quartered cucumbers
Chopped shredded Vietnamese basil
Chopped mint
Chopped peanuts
Nuoc cham
Other veggies might be
Bean Sprouts
Pickled Daikon radish and carrots
Fried shallots
Shredded lettuce
Layer everything in a bowl, top with spicy chile sauce (or soy sauce for the kiddos) and serve.
I planned this dish around a trip to the Asian market so I could get some ingredients I needed. My little mostly vegetarian girl loved the pork and as always, it's always fun to put together your own bowl of food. You can mix and match so many recipes together for your liking. For this version we did the lemongrass pork marinade from this Use Real Butter post and then this recipe as a guideline for what to put in our bun.
There are lots of different things you can add to bun so look around and add what you like. I can't wait to try bun again but I'm going to make this meatball version.
Lemongrass pork recipe
1 lb. pork shoulder, cut into 1/2-inch thick slices, ~3-4 inches wide
1 1/2 tbsps light brown sugar
1 tbsp garlic, chopped
1 tbsp shallots, chopped
3 tbsps lemongrass, chopped
1/4 tsp black pepper
1 1/2 tsp dark soy sauce (or thick soy sauce)
1 1/2 tbsps fish sauce
1 tbsp flavorless vegetable oil
Place the pork in a ziploc bag or a bowl.
Put the light brown sugar, garlic, shallots, and lemongrass into a blender or food processor and blend or pulse into a fine texture.
Add the black pepper, dark soy sauce, fish sauce, and vegetable oil to the blender or food processor and blend or pulse until combined
Pour the marinade into the ziploc bag or bowl and mix until the pork slices are evenly coated.
Seal the bag or cover the bowl tightly with plastic wrap and refrigerate for 24 hours.
Grill the pork slices on a medium-high to high grill.
Flip the pieces after 3-4 minutes and cook until done (about 3-4 minutes more, depending on the heat of your grill).
Take the pork off the grill and tent with foil for ten minutes to rest the meat and slice.
For our Bun:
Cooked rice noodles
Shredded baby bok choy
Shredded carrots
Quartered cucumbers
Chopped shredded Vietnamese basil
Chopped mint
Chopped peanuts
Nuoc cham
Other veggies might be
Bean Sprouts
Pickled Daikon radish and carrots
Fried shallots
Shredded lettuce
Layer everything in a bowl, top with spicy chile sauce (or soy sauce for the kiddos) and serve.
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