Bun Bowl Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN



Vietnamese Noodles with Lemongrass Chicken image

Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!

Provided by Nagi

Categories     Noodles

Time 30m

Number Of Ingredients 25

600 - 800g / 1.2 - 1.6lb chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood))
1 stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out later (Note 1))
2 garlic cloves (, finely chopped or minced)
2 tbsp lime juice
2 tbsp fish sauce ((Note 2))
1 tbsp soy sauce ((all purpose or light, NOT dark soy))
2 tbsp brown sugar
1 tbsp vegetable oil
1/4 cup fish sauce ((Note 3))
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves (, finely chopped)
1 red birds eye chilli (, finely chopped (Note 4))
3 tbsp lime juice
1/2 tbsp oil
200 g / 7 oz vermicelli noodles (, dried)
2 carrots (, julienned)
2 cucumbers (, julienned (optional: remove seeds))
5 cups iceberg lettuce (, finely sliced)
3 cups bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced red chilli ((for garnish - optional))
Lime wedges ((to serve - optional but recommended))

Steps:

  • Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
  • Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
  • Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
  • Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
  • Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
  • Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
  • Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
  • DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

Nutrition Facts : ServingSize 653 g, Calories 540 kcal, Carbohydrate 65.2 g, Protein 39.9 g, Fat 13.6 g, SaturatedFat 2.6 g, Cholesterol 75 mg, Sodium 1963 mg, Fiber 3.9 g, Sugar 16.9 g, UnsaturatedFat 11 g

BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)



Bún Thịt Nướng Recipe (Vietnamese Grilled Pork & Rice Noodles) image

Vietnamese bún thịt nướng is a delicious combination of grillled pork, noodles, veggies, and fish sauce.You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a colorful bowl. And it's easy to make

Provided by Hungry Huy

Categories     Dinner     Lunch

Time 1h45m

Number Of Ingredients 19

1.5 lb pork shoulder (sliced (any cut will do))
1 package rice noodles (small or medium thickness)
4-6 egg rolls
3 tbsp shallots (minced)
1.5 tbsp garlic (minced)
1/4 cup sugar
1 tbsp fish sauce
1/2 tbsp thick soy sauce
1/2 tbsp pepper
3 tbsp neutral cooking oil
green leaf lettuce
mint (rau thơm)
Vietnamese perilla (tiá tô)
Vietnamese balm (kinh giới)
cucumbers (sliced)
pickled daikon and carrots (đồ chua)
1/2 tbsp scallion in oil (mở hành)
1/2 tbsp crushed peanuts
prepared fish sauce / nước chấm

Steps:

  • Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand.
  • Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
  • Marinate the meat for 1 hour, or overnight for better results.
  • Bake the pork at 375 F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway. Don't take your eyes off the broiler!
  • Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.

Nutrition Facts : Carbohydrate 15 g, Protein 21 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 434 mg, Fiber 1 g, Sugar 13 g, Calories 215 kcal, ServingSize 1 serving

BUN BOWL



Bun Bowl image

This dish was inspired by my trip to Hanoi and sitting on a short plastic stool on a busy sidewalk, having the most delicious grilled pork and imperial rolls over silky rice noodles. The crunch of the imperial roll with the deeply caramelized and salty pork, bright notes of lime, spice and cool cucumber round out this classic version.

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 bowls

Number Of Ingredients 19

2 pounds pork shoulder, 8 ounces of it ground or finely minced
25 ounces medium rice vermicelli, preferably Three Ladies Brand
6 ounces shrimp, peeled and finely minced
2 shallots, finely diced
2 cloves garlic, one minced, one left whole
3 medium carrots (1/2 finely minced, 2 1/2 julienned)
3 cups fresh cilantro leaves (from 1 large bunch or 2 small bunches), 1/4 cup chopped
2/3 cup fish sauce
1/4 cup plus 3 tablespoons sugar
Freshly ground black pepper
Six to eight 8-inch rice papers
2 limes, juiced (about 2 ounces)
4 Thai chiles, finely minced
1 medium European or Persian cucumber, peeled and cut into 2-inch julienne
1 bunch scallions, white and green part, julienned
1/2 cup fresh mint leaves, julienned
1 small head romaine lettuce, julienned
3 cups vegetable oil
Sriracha sauce and fried shallots, for serving

Steps:

  • Place the unground portion of the pork shoulder in the freezer for 30 minutes so it is easier to cut thinly.
  • In a large pot of boiling water, cook the vermicelli for 8 minutes, then rinse thoroughly in cold water. Take a handful of the noodles and set aside. Drain and place into 6 piles on a tray to dry out a little.
  • Cut the reserved handful rice noodles with scissor tips into 1-inch lengths and place in a mixing bowl. Add the ground pork, shrimp, half the shallots, minced garlic, minced carrot, 1/4 cup chopped cilantro, 3 tablespoons fish sauce, 2 tablespoons sugar and freshly ground pepper and mix all together very well.
  • Dip a rice paper into very hot water briefly and place on a cutting board to soften for 1 minute. Place 3 ounces of the shrimp and meat mixture into the middle of the rice paper to form a sausage shape 1 inch in diameter, then fold the ends in and roll into a tight roll. Set aside for later on a plastic wrap-lined sheet pan, making sure the rolls are not touching, or they will stick together. Continue with the remaining rice paper and filling to make 6 to 10 rolls. (These can be made in advance and frozen, then cooked from frozen.)
  • Remove the pork shoulder from the freezer and cut as thinly as possible into 1/8-inch-thick pieces. Place on a quarter-sheet tray or large platter. Top with 3 tablespoons fish sauce and 3 tablespoons sugar and let marinate for 30 minutes.
  • Combine the remaining 5 tablespoons fish sauce with 1 1/4 cups water, the lime juice, remaining 2 tablespoons sugar, the Thai chiles, the remaining whole garlic clove and remaining diced shallots, then mix well and set aside until ready to serve.
  • In 6 large individual bowls, arrange in equal portions the cold rice noodles, julienned cucumber, remaining carrot, scallion, mint, remaining cilantro leaves and romaine. Set aside the bowls until the rolls are fried and pork is grilled.
  • To assemble: Place the vegetable oil in a heavy-bottomed Dutch oven and heat to 350 degrees F.
  • Fry the imperial rolls two to three at a time, making sure they don't touch, until golden brown, 3 to 4 minutes. (If frying from frozen, they will take a little longer.)
  • Place on a paper towel-lined tray to drain. Cut each roll into 4 pieces.
  • Heat a grill to 400 degrees F or a broiler to high. Cook the pork until well caramelized on each side, about 4 minutes per side. Cut into 1-inch pieces.
  • Place equal portions of the grilled pork and an imperial roll on each noodle bowl. Remove the garlic clove from the sauce and pour about 2 ounces sauce into each bowl. Place the remaining sauce on the table and have the sriracha sauce available as well. Guests should mix the noodles and vegetables together with the sauce and add additional sauce as needed. Sprinkle on the fried shallots.

More about "bun bowl recipes"

VIETNAMESE LEMONGRASS PORK NOODLE BOWLS (BUN THIT NUONG)

From recipetineats.com
5/5 (18)
Category Main
Cuisine Vietnamese
Published Apr 14, 2023


VIETNAMESE BUN (NOODLE BOWL) - THE GOURMET HOUSEWIFE
Bring a large pot of water to a boil. Cook vermicelli according to package instructions. Drain, place on top of lettuce. Meanwhile, heat vegetable oil and Sambal Oelek in a skillet over medium heat. Add shrimp and cook until …
From gourmethousewife.com


A VERY AUTHENTIC COUNTRYSIDE BúN Bò Xả ỚT - VIETNAMESE ...
Aug 2, 2024 At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
From iamafoodblog.com


VIETNAMESE BUN NOODLE BOWLS (MADE IN UNDER 30 MINUTES)
Aug 14, 2020 Boil water in a pot over the stove. Depending on which brand of noodles you use, the boil time will vary. I've had experience with noodles that require anywhere between 2 …
From thepalettecleanser.com


BúN THịT NướNG (VIETNAMESE GRILLED PORK VERMICELLI)
Aug 24, 2022 Prepare and marinade the pork: 1. In a large mixing bowl, combine the shallot, garlic, sugar, fish sauce, soy sauce, oil, and black pepper. Mix well. 2. Add the sliced pork. Using your hand or gloved hand, mix until the …
From twoplaidaprons.com


VIETNAMESE NOODLE BOWLS (BUN THIT NUONG CHA GIO)
May 19, 2022 Make Nuoc Cham: Whisk all ingredients for Nuoc Cham. Bake spring rolls: Preheat oven and prepare spring rolls according to package directions. Cook rice noodles: Cook rice noodles according to package …
From inquiringchef.com


BUN CHA (VIETNAMESE MEATBALLS!) - RECIPETIN EATS
Jan 23, 2019 To complete the bowl, these Vietnamese Meatballs are served traditional Bun Cha style with noodles, fresh vegetables and herbs. The noodles are rice vermicelli noodles, found “everywhere” nowadays in Australia. Simply soak in boiling water for a couple of minutes, then drain. Fresh vegetables and herbs are an essential part of Vietnamese ...
From recipetineats.com


BUN THIT NUONG {VIETNAMESE PORK VERMICELLI BOWLS}
Dec 31, 2023 Drain the noodles, and rinse with cold water. Set the cooked noodles aside. Add the pork marinade ingredients to a bowl or measuring cup, and combine until the sugar has completely mixed in. [photo 1] Pour the …
From thesassyfoodie.com


VIETNAMESE VERMICELLI NOODLE BOWL WITH GRILLED PORK
Jul 9, 2019 Bring them into a large ziplock bag. Combine and blend the rest of the ingredients listed under "Grilled Pork" in food processor/blender to create marinate, and add to zip lock bag. Make sure pork is evenly coated with …
From joyousapron.com


AUTHENTIC BUN THIT NUONG (VIETNAMESE GRILLED PORK …
Aug 31, 2023 How to make Bun Thit Nuong at home. First, marinate your pork. Add all the ingredients for the pork marinade to a large bowl. Mix and let it marinate for 30 minutes. For the best flavor, marinate for at least an hour. …
From cooking-therapy.com


BúN THịT NướNG (VIETNAMESE RICE VERMICELLI NOODLE …
Feb 25, 2023 Add your pork and shrimp. Brush the noodles, pork and shrimp with scallion oil. Add your choice of vegetables and herbs, then garnish each bowl with toasted peanuts for extra texture and nuttiness. Serve the dipping …
From vickypham.com


BEST VIETNAMESE RICE NOODLE BOWL RECIPE - HOW TO MAKE …
Directions. 01. To make the sauce, in a small bowl, combine the fish sauce, lime juice, sugar and 6 tablespoons water. Stir until the sugar dissolves, then stir in the garlic cloves and chilies. Cover and refrigerate up to 3 days; bring to room temperature before serving.
From 177milkstreet.com


VIETNAMESE VERMICELLI NOODLE BOWL (“BUN”) - THE …
Mar 21, 2014 Step #1: Place the sliced chicken breasts in a large bowl. Put the chopped lemongrass in the bowl of a food processor and grind into a very fine mince. Step #2: Add the shallots, garlic cloves, fish sauce, brown sugar, and …
From thewanderlustkitchen.com


BúN THịT NướNG (VIETNAMESE GRILLED PORK NOODLES)
Nov 16, 2023 Step 2: Marinate the pork. Use a knife to slice the pork against the grain thinly. In a large bowl, combine lemongrass, garlic, shallot, ground pepper, brown sugar, chicken bouillon powder, five spice seasoning, oyster sauce, fish …
From savorysweetspoon.com


VIETNAMESE VERMICELLI BOWLS (BUN GA NUONG) - FEASTING AT HOME
Feb 20, 2014 Step 6: Assemble the bowls. Divide the cooked vermicelli noodles into the bowls. Divide all the veggies, herbs and grilled chicken or tofu. Spoon the flavorful Nuoc Cham Sauce over top and serve! Storage and meal prep. Leftovers will keep up to 4 days in an airtight container in the fridge.
From feastingathome.com


VIETNAMESE GRILLED PORK NOODLE BOWL BúN THịT NướNG
Sep 11, 2021 In a large lidded container, combine the sugar water, fish sauce, vegetable oil, scallion, shallot, and garlic. Mix everything together. Add the pork and toss well to coat. Cover the container and put the pork in the fridge and let …
From beyondsweetandsavory.com


BúN THịT NướNG (VIETNAMESE RICE NOODLE BOWL WITH PORK)
Step 1/4. Thinly slice pork loin. Mince the garlic and lemongrass. Combine in a bowl with fish sauce, toasted sesame oil, oyster sauce, soy sauce, honey, sugar, and Chinese five-spice powder. Add 1/4 of the marinate to a small bowl, add …
From kitchenstories.com


VIETNAMESE-STYLE NOODLE BOWLS WITH CHICKEN - SIMPLY …
Mar 31, 2024 In a bowl, combine the hoisin and oyster sauces with the canola oil. Add the chicken and turn well to coat all over. Arrange the chicken in an 8x8 baking dish in one layer. Cover with foil and cook for 35 minutes, or until a …
From simplyrecipes.com


Related Search