Bun Thit Nuong... carmelized pork, pickled carrots, fresh herbs, crunchy veggies, salty peanuts, & my Vietnamese Special Sauce = an explosion of flavour!
Ingredients
For the Pork
0.75lbspork loin or pork tenderloin
2tbspbrown sugar
1tbspfish sauce
1tbspsoy sauce
1tbspsesame oil
3clovesgarlicminced
1tsplemongrass paste
1tspSriracha chili sauce
½tspginger
For the Quick Pickled Carrots:
1large carrot
1/4cupvinegar
¼cupwater
2tbspsugar
pinchof salt
For the Special Vietnamese Sauce
¼cupwater
3tbspfish sauce
3tbspsugar
2tbspvinegar
2tbsplime juice
3clovesgarlicminced
1red chilichopped
For Assembling the Meal!
slicedcucumbers
freshcilantro
freshmint
cookedvermicelli noodles
crushedpeanuts
Instructions
To make the pork:
Thinly slice the pork into strips. The skinnier the better.
Combine the rest of the ingredients in a medium sized bowl. Stir to combine.
Add in the pork and marinate in the fridge for at least 30 minutes. Several hours is best.
When ready to cook, heat a frying pan on high with a little bit of oil.
Add in the pork and stirfry until all the pieces are cooked through.
To make the quick pickled carrots:
Slice the carrots into matchsticks.
In a microwave safe bowl, combine the rest and microwave on high for 1 minute. Stir to dissolve sugar.
Place the carrots in the brine and place in fridge for a minimum of 30 minutes. Several hours is best.