Vietnamese barbecue with net noodles, also known as "bún thịt nướng," is a vibrant and flavorful dish that brings together the best of Vietnamese cuisine. The dish features tender, marinated slices of grilled meat, often pork or beef, that are barbecued to perfection. These smoky, savory pieces of meat are served over a bed of delicate rice vermicelli noodles, known as "bún," which add a light and refreshing contrast. Accompanied by fresh herbs, crisp vegetables, and a drizzle of tangy fish sauce-based dressing, this dish is a harmonious blend of flavors and textures. The combination of grilled meat, cool noodles, and aromatic garnishes makes Vietnamese barbecue with net noodles a satisfying and well-balanced meal that is both light and deeply flavorful. net noodles 2.jpg84.8 KB Do you know: 1. Net noodles: Net noodles, often used in Southeast Asian cuisine, are made from rice flour, creating a thin, delicate texture that absorbs flavors well. These noodles are low in fat and contain moderate amounts of carbohydrates, making them a good source of quick energy. Their neutral flavor allows them to pair well with a variety of sauces, meats, and vegetables, acting as a versatile base in dishes like Vietnamese and Thai salads or soups. Net noodles also cook quickly, making them a convenient option for fast, flavorful meals.
2. Vietnamese barbecue pork: Vietnamese barbecue pork, known as thịt nướng, is marinated in a flavorful blend of fish sauce, garlic, sugar, and lemongrass before being grilled to perfection. This preparation infuses the meat with a sweet and savory taste, while the grilling process adds a smoky depth. Pork provides a good source of protein, essential for muscle repair and growth, and is also rich in B vitamins, particularly B12, which supports nerve function and red blood cell production. The caramelization from the marinade enhances the flavor, making Vietnamese barbecue pork a standout in dishes like noodle bowls and banh mi.
3. Pickles in Vietnam: Vietnamese pickled vegetables, often including carrots, daikon radish, and sometimes cucumber, are tangy and crisp, providing a refreshing contrast to rich and savory dishes. These vegetables are typically pickled in a mixture of vinegar, sugar, and salt, which not only preserves them but also adds a sweet and sour flavor. Pickled vegetables are low in calories but high in fiber, which aids digestion and promotes a healthy gut. The pickling process also enhances their natural nutrients, such as vitamins A and C, which are important for immune function and skin health. These pickles add a vibrant, crunchy element to Vietnamese dishes, complementing meats and noodles perfectly. 4. Scallion oil: Scallion oil, also known as green onion oil, is a flavorful oil infused with the aroma and taste of scallions. It's made by heating oil and adding chopped scallions, allowing the scallions to sizzle and release their flavors into the oil. This simple yet aromatic condiment is commonly used in Asian cuisine, especially in Chinese and Vietnamese dishes. Scallion oil adds a rich, oniony flavor to dishes without the sharpness of raw scallions, making it a versatile addition to noodles, rice, meats, and vegetables. The oil itself can be made from neutral oils like vegetable or peanut oil, which carry the scallion flavor well. Scallions are a good source of vitamins A and K, which support vision and bone health, respectively. They also contain antioxidants that help protect cells from damage. Scallion oil is typically drizzled over dishes as a finishing touch, enhancing both flavor and presentation.
Weightwatchers (Opt for losing weight): To make Vietnamese Barbecue with Net Noodles more weight-loss-friendly, use lean pork shoulder or trim visible fat to cut calories while retaining flavor. Reduce sugar or substitute with a natural sweetener for the pickles, and use minimal sugar in the carrot pickling mix. Opt for a smaller portion of Bánh Hỏi or replace it with a low-calorie noodle alternative. Minimize the amount of scallion oil or use a splash of low-sodium soy sauce to cut down on fat. Limit roasted peanuts to a small amount to keep calorie count in check, and pile on cucumber, salad greens, basil, and mint to add flavor and fullness without extra calories.
Nguyên liệu
Ingredients for the Meat:
About 500g of pork shoulder, with fat for better flavor (this dish isn’t for those on a diet!). Slice the meat thinly, about 5mm thick.
Sugar
Salt
Pepper
Minced onion
Minced garlic
Ingredients for Pickles:
Carrots and daikon radish cut into strips (I only used carrots since I didn't have daikon. I used a machine to cut the carrots, so they look a bit wavy. Oops, my laziness made this Vietnamese dish less traditional!)
About 3 tablespoons of sugar
1-2 tablespoons of vinegar
Other Ingredients:
1 pack of Bánh Hỏi (Cầu Tre brand or fresh if available)
Cucumber cut into strips
Scallion oil (finely chopped shallots with hot oil poured over them for a fragrant scallion oil; if you have pork fat and crispy pork skin, even better!)
A little roasted peanuts
Chopped salad greens
Basil, mint, and other herbs as desired
Cách làm
Mix all the meat ingredients together, cover, and refrigerate for 2 hours or overnight. If you're unsure about the seasoning, after adding salt, sugar, and fish sauce, cut a small piece of meat, fry it in a pan until cooked, and taste to see if it's well-seasoned. Adjust the salt and sugar as needed. Note that the meat will become more flavorful after marinating for a few hours compared to when you first season it.
Put all the pickle ingredients into a sealed jar. Shake the jar to mix everything well. I find this method very convenient because the pickles absorb the seasoning quickly, and it's neat and easy. If you don't finish it all, just keep the jar in the fridge.
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If you're using dried bánh hỏi, here's a quick, convenient, and delicious method: Heat water until it forms small bubbles but doesn't boil. Pour the hot water into a large bowl or basin, add the bánh hỏi, and let it sit for about 2-3 minutes until the noodles are soft and separate easily. Drain well. This method makes the bánh hỏi as tender and non-sticky as fresh noodles, without breaking apart. Previously, I used to boil or soak the bánh hỏi and then microwave them, but I find this method produces much better results!
My ratio is 1 tablespoon of fish sauce to 2-3 tablespoons of sugar, about 1 tablespoon of lime juice, and 4 tablespoons of water. Mix well and adjust the sugar, lime juice, and water to taste. For those who like it spicy, add some chopped chili.
Once the meat has marinated, grill it until just cooked. I use a cast-iron pan without oil—the meat releases its own fat, and it smells absolutely divine.
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Place the bánh hỏi on a plate, add the grilled meat on top, then garnish with pickles, cucumber, scallions in oil, and peanuts. Serve hot with fresh herbs and the sweet-sour fish sauce.
At my place, we eat it as a kind of "salad," so I mix the herbs with the bánh hỏi in a large bowl. Each person gets a big bowl to mix and enjoy, perfect for hot summer days!
