I love Vietnamese food. Of course, there's phở, the amazingly rich beef and noodle soup that makes a perfect meal in cool weather. But I also love bún, a pork and noodle salad that combines cool, crisp vegetables, warm protein, chewy noodles and tangy vinegar and lime.
This recipe is a refreshing take on the traditional Vietnamese dish. It is very simple and tasty. It makes a fantastic, fresh dinner and leftovers keep well for lunch the next day!
Here's what you need:
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons sambal oelek (chili paste)
1 tablespoon brown sugar
6 garlic cloves
1 large shallot
1 pork tenderloin (3/4 lb to 1 lb)
2 cups sliced romaine lettuce
1 package rice vermicelli
juice of one lime
1/4 cup rice vinegar
1 teaspoon sugar
First, combine 1 tablespoon sesame oil, soy sauce, sambal oelek, brown sugar, garlic and shallot in a small food processor and process until smooth.
Set aside 1/4 cup of the marinade and pour the rest over the pork in a ziplock bag. Marinate for an hour.
Meanwhile, chop the lettuce and slice the cucumber and carrots into thin julienne. As a lazy person, I shredded the carrot and radish in the food processor.
Once the pork has marinated for an hour, grill over medium-high heat until cooked through.
While the pork cooks, boil a large pot of water. Once the water is boiling, remove from heat and add the noodles. Submerge them in the water for 2 minutes, then drain.
Toss the noodles with the remaining tablespoon of sesame oil and the lime juice. Mix together the rice vinegar and sugar and set aside.
To assemble, place a portion of noodles and vegetables on a plate and drizzle with the reserved pork marinade. Thinly slice the pork tenderloin and lay slices of barbecue pork on top. Pour some vinegar over top. Serve with lime wedges.
This was pretty popular at our house. It's a little spicy, nice and tangy and very refreshing. Pretty easy to make too! Try this and enjoy!