Craving a vibrant and flavorful salad that’s both refreshing and satisfying? Look no further than this Vietnamese Lemongrass Grilled Pork Belly Salad (Bún Thịt Nướng). This delightful dish combines the rich, succulent taste of slow-cooked pork belly infused with fragrant lemongrass, with a crisp, refreshing salad of fresh herbs, crunchy vegetables, and a tangy, sweet-and-sour dressing. The perfectly balanced combination of textures and flavors will tantalize your taste buds and leave you wanting more. It’s a perfect meal for a warm evening or a light yet substantial lunch.
This recipe guides you through preparing the succulent lemongrass pork belly, crafting the vibrant salad components, and assembling the perfect dressing. Ready to create this culinary masterpiece? Let’s dive into the step-by-step instructions to make your own delicious Vietnamese Lemongrass Grilled Pork Belly Salad.
Tools Needed
- Mixing bowl
- Oven
- Microwave (optional)
Ingredients
- Pork belly: 500 grams
- Lemongrass: 2 stalks
- Garlic: 3 cloves
- Salt: 1/4 teaspoon
- Sugar: 1 teaspoon
- Dark soy sauce: 1/2 teaspoon
- Fish sauce: 1 tablespoon
- Oyster sauce: 2 tablespoons
- Rice noodles: 300 grams
- Cucumber: 1/3
- Carrot: 1 (grated)
- Bean sprouts: 100 grams
- Mint: null
- Thai basil: null
- Cilantro: 10 grams
- Spring onions: null
- Roasted peanuts: 40 grams
- Spring rolls: null
- Spring roll dipping sauce: null
Step-by-Step Instructions
Step 1. Marinate and Prepare Ingredients
- Crush lemongrass and garlic. Add salt, sugar, dark soy sauce, fish sauce, and oyster sauce. Mix well.
- Add pork belly slices to the marinade and refrigerate overnight.
- Boil rice noodles for 5 minutes, drain, rinse with cold water, and let drain for at least 1 hour.
- Cut cucumber into sticks, grate carrot, prepare bean sprouts, chop mint, Thai basil, and cilantro, and slice spring onions.
Step 2. Cook the Pork and Spring Rolls
- Preheat oven to 210 degrees. Bake marinated pork belly for 20 minutes, flip, and bake for another 10 minutes.
- Fry spring rolls until crispy.
Step 3. Assemble the Salad
- Cut pork belly into pieces. For each serving, add rice noodles, vegetables, pork belly, and spring rolls to a bowl. (You can briefly warm noodles in the microwave if desired.)
Step 4. Serve
- Add spring roll dipping sauce and peanuts to each bowl.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Traditionally, the rice noodles are eaten cold, but you can also enjoy them lukewarm by briefly reheating them in the microwave.
- Invite your guests to add more spring roll dipping sauce to their bowl.
Nutrition
- N/A
FAQs
1. Can I make the pork belly ahead of time?
Absolutely! The pork belly can be cooked a day or two in advance. Store it in the refrigerator and reheat gently before adding to the salad.
2. What can I substitute if I don't have all the fresh herbs?
Don't worry if you're missing a few herbs. Feel free to substitute with what you have available. Cilantro and mint are the most crucial, but others can be added or omitted based on preference.
This Vietnamese Lemongrass Grilled Pork Belly Salad is a true taste of Southeast Asia, a vibrant and flavorful dish that's surprisingly easy to make. Enjoy the satisfying blend of textures and tastes, from the tender pork belly to the crisp vegetables and refreshing herbs. With its perfect balance of sweet, savory, and sour notes, this salad is guaranteed to become a new favorite.