BÚN THỊT NƯỚNG
‘Bún’ means vermicelli noodles and ’thịt nướng’ translates to grilled meat, so it simply means ‘Grilled Meat Noodles’. I grew up on this dish and love to make it, especially during the week and as the weather gets warmer.
This Vietnamese dish traditionally uses pork shoulder, but I decided to make it with boneless chicken thighs, as it’s a lot easier to cook, especially as a mid-week meal.
Serves- 2 with 4 extra marinated chicken thigh fillets
Cooking Time- 40 minutes
Skill Level- Easy
- 1 tray (6) Lilydale Chicken boneless thigh fillets
- 2 stalks of lemongrass
- 3 cloves of garlic, finely chopped
- 3 tablespoons of fish sauce
- 2 tablespoons sugar
- 1 tablespoon of sesame oil
- 200g of vermicelli noodles
- 1 large Lebanese cucumber
- 1 bunch of your choice of herbs: mint, Vietnamese mint, coriander, washed and finely chopped
- 1 small bunch of lettuce or salad greens, washed and finely chopped
- ¼ cup of Nuoc Cham (Vietnamese Dipping Sauce)
Pickled Carrot, optional
- 2 carrots, peeled
- ½ cup of white sugar
- ½ cup of white vinegar
- ½ cup of warm water
Spring Onion Oil
- 2-3 stalks of spring onions, finely chopped
- 3 tablespoons of neutral oil (vegetable/canola)
- Pinch of salt
Watch the process
- Peel 2 stalks of lemongrass removing the outer layers and cut off any woody bits. Blitz in a food processor until finely chopped into stringy pieces.
- In a bowl, create your marinade by mixing the lemongrass, 3 cloves of finely chopped garlic, 3 Tbsp of fish sauce, 1 Tbsp of sugar, 1 Tbsp sesame oil, salt and pepper.
- Add in 6 chicken thighs, massaging the marinade all over and allow to marinate for a minimum of 30 minutes and up to the day before.
- Cook 200g of vermicelli noodles in boiling water for 4 minutes or until they have softened and separated. Drain into a colander and rinse under warm water to remove any excess starch. Allow to dry and cool.
- Cut 1 large Lebanese cucumber by cutting into 1/8ths lengthwise and then finely slicing. Divide into two bowls.
- Wash your herbs and lettuce and finely chop. Add to the bowls.
- To make the spring onion oil, place 2-3 stalks of finely chopped spring onions into a bowl and add 3 Tbsp of a neutral oil and a generous pinch of salt. Place into a microwave for 30 seconds until the oil is fragrant and the spring onions have softened into the oil. Set aside.
- Divide your vermicelli into each bowl.
- To make the pickled carrots, place ½ cup of white sugar, ½ cup of warm water and ½ cup of white vinegar into a jar and mix to dissolve. Peel and julienne the 2 carrots into fine strands. I’ve used a spiralizer to do this quickly and then cut the lengths with some scissors. Place into the mixture and allow to stand for at least 30 minutes to soak.
- Heat your barbeque, weber or pan till hot and cook your chicken for 4 minutes or so each side or until the skin gets charry and nice grill marks. Cook on the other side and then remove and allow to rest.
- Slice your chicken into thick slices and place into the bowl.
- Add a few spoonful's of the spring onion oil and spoon over a few tablespoons of the nuoc cham. Add a spoonful of the optional pickled carrot.
- Toss together like a salad so everyone can be friends and enjoy.