Bun Grilled pork pickles herbs

Updated: Jul 25, 2021

For the marinade:

250g pork belly or shoulder

2 tbsp honey

2 tbsp soft brown sugar

2 tbsp fish sauce

1 tbsp oyster sauce

1 tbsp dark soy

1 whole lime (grated and juice)

1 banana shallot

3 cloves of garlic

1 stick of lemon grass

1 whole red chilli (optional)

1 tsp salt

1 tsp white pepper

Nuoc cham:

100ml fish sauce

100ml lime juice

300g sugar

75ml white rice vinegar

1 whole red chilli finely chopped

3 garlic cloves finely chopped

Other ingredients:

bun rice noodles

1 whole carrot

1/2 cucumber

3 shallots



thai basil

nuoc cham sauce


1. First off slice the pork into bite sized pieces around 2mm thick if you can. Marinade the pork for at least 4hours. When the pork has finished marinading, julienne your carrot and cucumber and pickle for around half an hour in half a cup of sugar and 200ml white rice vinegar (you want them crunchy). Then make your Nuoc Cham sauce and set aside.

2. Prepare a large pan of water and bring to the boil then cook the bun noodles according to what the instructions on the package, taking care not to under or overcook the noodles by tasting frequently. When cooked drain and let them cool naturally, this makes them more sticky I find and gives the noodles a much better texture.

3. Chop and wash the herbs and let them drain. Finely chop the shallots and deep/shallow fry until golden brown and drain. Season the fried shallots with a pinch of salt and sugar.

4. Now that everything is prepared all that's left is to cook the pork. You can do this ideally by grilling on a bbq until caramelised, or alternatly arrange the pork evenly onto a baking tray and bake for 25 mins at 180 degrees centigrade.

5. Take a bowl and place in the bun noodles inside add pickles, herbs, fried shallots and placing the grilled pork on top. Finely put over the Nuoc Cham dressing serve.



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