Honey Glazed Belly Pork ‘Bún Thịt Nướng’
Ready for an explosion of flavour? This Bún Thịt Nướng by @chef_thuy_pham will transport you to the streets of Vietnam.
Prices from £1,499.00
500g/17.5 Oz Pork belly, skin cut off, thinly sliced
16 BBQ bamboo skewers, 180mm
3 Tbsp honey
1 Pack vermicelli rice noodles, boiled, following the packaging instructions
2 Medium carrots, julienned
1 Cucumber, julienned
5g/0.2 Oz Coriander
5g. 0.2 Oz Mint
5g/0.2 Oz Perilla leaves
5g/0.2 Oz Lemon balm
4 Tsp crispy fried shallots
1 Tbsp chilli oil
Pork marinade Ingredients:
2 Tbsp red chilli, finely chopped
2 Tbsp garlic, finely chopped
2 Tbsp lemongrass, finely chopped
2 Tbsp fish sauce
2 Tbsp oyster sauce
1 Tbsp chicken bouillon
5 Tbsp sesame oil
1 Tbsp black pepper
2 Tbsp granulated sugar
Nước chấm fish sauce for 1 portion
25ml/0.8 Fl Oz Fish sauce
50ml/1.6 Fl Oz Water
60g/ 2 Oz Sugar
25ml/ 0.8 Fl Oz Lime juice
10g/0.4 Oz Garlic, minced
15g/ 0.5 Oz Red chillies, minced
Cut the pork belly into 3cm/1-inch strips, then thinly cut those strips widthways, into 3mm/ 0.1 inch slices. Put the pork slices into a large bowl, add all of the marinade ingredients and mix well. Cover and put into the fridge to marinate for 3 hours, or ideally overnight for best results.
Soak the bamboo skewers in cold water for 5 minutes before use and then one by one, skew the pork slices on, folding over any larger pieces.
Put all of the nước chấm fish sauce ingredients into a bowl, mix well and set aside.
Place the skewers on to a baking tray, brush each one with honey, then grill in your Gozney for 7-8 minutes at 300°C/572°F, turning halfway through.
Plate the skewers onto a bed of rice noodles, add the carrots, cucumber and fresh herbs, then sprinkle with crispy fried shallots.
Lastly, pour over the Vietnamese nước chấm fish sauce and drizzle with chilli oil to complete the dish!
The queen of Vietnamese food, Thuy Pham @chef_thuy_pham is a pro when it comes to cooking with fire.