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The other day I made Vietnamese vermicelli bowl, bún thịt nướng with chicken! 🙂
In Korea we enjoy variety of different types of cold noodles in summer time, such as Bibimgooksu, Nangmyeon, Memealsoba, cold udon and etc. But I never knew some other kinds like this one from Vietnamese until I came to America! It was literally falling in love at the first sigh. I already love love love any kind of cold noodles, and actually in Korean we eat spicy and tangy cold noodles with bbq meat too. Not serving together in a bowl as Vietnamese but we actually eat as a same concept though. Maybe that’s why I loved it so much, the idea of all in one bowl! lol
Because I was making with chicken this time, I wanted to try a bit different. I use basically same marinate as coconut pork, but this time I didn’t add coconut water. And Additionally I added turmeric and lemon grass. Turned out AMAZING!!!
Marinate at least 20 minutes to over night. It is just SO Yummy as it is!!!
You can grill it, broil it in the oven or pan fry it. Whatever method works best for you. I did stir fry this time. 🙂
Meanwhile, get your green ready~!! Obviously there are no rules but make sure you have plenty of herbs, such as cilantro, basil, mint, perilla and etc. Cucumber is great addition for extra crunch, green lettuces are great here too!
In a serving bowl, place greens then cooked rice vermicelli, chicken and Vietnamese pickled carrot (Đồ Chua). When I make Đồ Chua, I like to use carrot and daikon.
Finally sprinkle with roasted peanut. I like to crush peanut then roast them. so they are beautifully golden brown like so. It’s my personal preference, so you don’t have to. But unless you have peanut allergy, you’ve got to add some roasted peanut right on top, makes it SO SO delicious!!!
Serve with Vietnamese most popular dressing (dipping sauce), Nước chấm.
Pour over the sauce right on top of everythang!!!!!!! ahhhh just looking at it, makes me hungry again…
Probably make this dish VERY soon again, for sure!! 🙂
Hope you’re ready for summer with this deliciously cool vermicelli bowl!! 😀
Love you all~!!
Bún Thịt Nướng Recipe (Vietnamese Grilled Pork &Amp; Rice Noodles)
This is love in a bowl. If you’ve had bún thịt nướng you know what I’m talking about.
You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a single, colorful arrangement. This was one of the more popular dishes at my mom’s restaurant back in the day!
Depending in which restaurant you order your grilled pork with noodles (bún thịt nướng), you’ll find that it’s presented in different ways.
For the most part, ingredients are the same, and they’re both eaten with prepared fish sauce (nước chấm).
Thịt nướng litererally means baked or barbecued meat and in this case it’s traditionally barbecued, and the meat is always pork. You could probably do this with beef or chicken if you prefer and it would work too.
Bún (pronounced like boon) means noodles, and for this dish it’s a rice vermicelli noodle which is sold in small packages as dried rice sticks.
The presentation of bún thịt nướng in the pictorial above follows the Southern Vietnamese style. You usually eat it by mixing everything including the fish sauce. I like to keep the dipping sauce separate, so there isn’t a pool of the sauce at the bottom.
The bowl is finally garnished with chopped peanuts and then scallions onions in oil ( mở hành which is tempting to just dump a ton of it on). I like mine with egg rolls ( chả giò) on top too if you have the time to make em! I also like adding cucumbers, which is a Southern ingredient.
In the North, the presentation is slightly different. The rice noodles and vegetables each arrive on their own plate. The meat is put in a small bowl, swimming in prepared fish sauce.
The meat is additionally paired with a pork sausage, called cha (the dish is called bun cha instead). Đồ chua (pickled carrots and daikon) is added on top of the bowl of meat. Northerners eat this by building each bite in their personal bowl, which I guess is more in line with my eating philosophy..
Thịt nướng in Huế, the central region, is a whole other beast for a whole otha post.
However you decide to serve yours, you’re in for a treat!
Some differences in the marinade also really affect the flavor of the meat. Only Southerners use lemon grass in the marinade.
Some recipes for this dish also call for sesame oil, or sesame seeds, but those do not follow Northern or Southern tradition (it’s possibly influenced from the central region).
Chop and prep all of your ingredients and combine in a bowl before adding the meat. This makes sure it mixes more evenly.
Add the pork to the mixture and mix. Pork shoulder has a nice balance of fat for this, but may vary by piece so the ratio of fat is up to you! Marinate for at least 1 hour, but for better results marinate overnight.
Cooking the Pork
Thịt nướng is usually barbecued, with a wire grilling basket like this one. If you want to make it traditionally, grill it over charcoals. I made this in the oven because it’s a lot easier and it is still delicious. If you have time, barbecuing it is worth the extra effort.
The noodles come in small, medium, and large noodle thickness for about $1.50 per pack. I prefer small and medium thickness for this dish-these thinner ones also cook much faster.
You can find these noodles at many Asian supermarkets, but I don’t think I’ve seen these at any American ones. American ones will have pho noodles, which aren’t what we’re looking for here. Simply boil the dried rice vermicelli (bún) according to the package instructions.
The large thickness ones will work if you have no other option, but isn’t ideal for this dish.
Don’t forget to prepare some super simple fish sauce for this bowl too. The meat is marinaded but the veggies and noodles still need seasoning-the dish is simply incomplete and underseasoned unless you add this!
Lots of people will drizzle this over the bowl before eating, but I like to have control over each bite and dip the meat in befor each bite. I eat slower than most folks and I don’t want the noodles to get all sogged up :).
Now that you’ve had an earful of information, time to eat!
Bún Riêu Recipe (Vietnamese Crab, Pork &Amp; Tomato Noodle Soup)
Bún riêu is another very popular and flavor-packed Vietnamese rice noodle soup, with soup flavored with tomatoes, shrimp paste, fish sauce and a meat broth.
It features tofu usually, but the unique addition to this soup is the “riêu” or meatballs, made of pork, shrimp, crab, and prawns.
And would it really be a Vietnamese soup if it wasn’t loaded with herbs and vegetables? Compared to the other Vietnamese soup recipes we have here, this is the only one with shrimp, crab, tomato and tofu.
Easy to make!
We’ll cook this with a relatively easy method, but delicious results. If you want to get a little crazier with effort I’ll let you know how to mod the recipe below too!
A lot about this soup makes me think it was born out of convenience and necessity. Just about all the ‘general’ Vietnamese restaurants around me in Little Saigon (Southern California) will have this since it is pretty simple. If the restaurant has a pot of meat broth ready, they can cobble together the rest with other common Vietnamese kitchen and pantry items.
Skills-wise, this soup is pretty easy to make once you know what’s in it. And if you’re up for it, there are a few mods I have below you can make to the recipe if you’re so inclined.
Freshly Pounded Crabs?
The meatball looking fellas in this soup, called gach, or rieu, were originally made with pounded mini crabs in Vietnam. We’re not going to pound or blend any crabs for this recipe but we’re going to substitute a 5.6 ounce can of Lee’s brand Minced Crab or Prawns, and some fresh crab meat instead.
Crab pounding for this reminds me of David Chang’s thoughts on lollipopping chicken drumsticks: a pain in the butt to do, so if someone’s doing it for you it’s a real sign of love.
My own mother has never gone through this trouble for me or the family, and you’re highly unlikely going to find any freshly pounded crabs at restaurants for this soup-not if you’re paying under $10 a bowl anyway. Some of the more experienced cooks in my family have the patience to work in fresh baby crabs into their rieu though.
My late, maternal great grandmother loved to cook and was apparently pretty crafty and resourceful. Lacking proper tools to pound crabs for this soup when in the States, she fashioned a mortar and pestle from an old army helmet and a baseball bat!
Homemade vs. Canned Broth
One of the many flavor components for this soup is broth. You’ll have better tasting soup and a bunch of extra meat you can add to the bowls of the carnivores of your family if you want to make your own pork broth.
However, if you want to go with canned broth or stock, there are many other flavor components that make the soup so don’t despair if you go the canned route.
Relative to other soups, like bún bò Huế, some people think there’s not enough meat in bún riêu. There’s so much flavor and interest going on already, in my opinion. We already have the rieu (meatballs), tofu, tomato, and a ton of veggies.
However if you notice at restaurants, some other bún riêu recipes, or realize Americans enjoy obscene amounts of meat in their diet, there can be more meat added. If you have the patience to make your own broth for this soup recipe, simply using pork ribs with meat on it, you can omit the canned chicken broth.
Yes chicken broth is not the same as pork broth but I’ve learned through a lot of my mom’s cooking that she will use broths interchangeably, especially when it’s not a clear and simplified recipe where the plain broth itself should shine, such as a light chicken pho.
Fermented Shrimp Paste
Some shy away from the funk of this stuff, but its necessary to hit the right flavor target of this soup. We can control the aroma if its not truly your thing.
Oddly enough this makes me think of the show Brew Masters, in which Sam Calgione, president of Dog Fish Head brewery, tells us that they will add more of an ingredient during the cooking process so it has a more intense flavor. If they want more of that fruit or ingredient to show off its aroma, it’s saved for later in the process.
So similarly, if you want less of the potent aroma of shrimp paste in your soup, add more to the broth instead of adding it to your bowl as you eat-this is the proportion we skew towards in this recipe. For this recipe we’ll use the paste from Lee Kum Kee since it has a balanced level of saltiness we can work with.
My mom stumbled upon this trick when dining at a friend’s house. We associate ketchup with french fries so it’s a little unexpected and weird at first, but it’s a pretty neat idea for convenience. This soup already has tomatoes in it.
And the ketchup also adds salt, sugar, vinegar, and color to this soup. This mostly saves you the trouble of buying a whole bottle of vinegar you may not use, or buying a can of tomato paste you’d only use a tablespoon of and end up wasting the rest.
But yeah if you’re weird about it, we do get acid into the soup when you squeeze a lime into your bowl just before eating, and you can just use tomato paste and even annatto seeds for coloring like we did in the bún bò Huế recipe.
Herbs and Veggies
Is a food actually Vietnamese if it isn’t accompanied by a truckload of veggies?
Kinh gioi or Vietnamese Balm is the most important herb in this soup. Second up is your typical mint. Tia to aka. perilla aka shiso, also goes well with this but is optional if you don’t have it available.
As for veggies you may notice the photos are missing rau muong or water spinach since this was out of season. Also known in Tagalog as kangkong, ong choy in Cantonese, this veg is seasonal and can get pricey, upwards of $3+ a pound or be simply not available when off season.
Water spinach is typically added raw to bún riêu. To make the stems easier to chew, they are usually split using a tool made just for this, creatively called a water spinach splitter or dao che rau muong.
What does bún riêu taste like?
Bún riêu is a delicious Vietnamese rice noodle soup that has a slightly sweet and acidic tomato flavor and is loaded with crab, tofu, and shrimp.
What does bún riêu mean?
Bún means noodles and riêu refers to the big white blocks of crab cakes in the soup, which is traditionally made of pounded mini crabs and eggs. When you make the crab cakes, it should resemble sea foam when placed in the soup.
How do you make a bún riêu from scratch?
It’s made of cooked crab meat, shrimp, tofu, and tomatoes mainly, see my recipe below to learn how to make it from scratch!
What does bún mean in Vietnamese?
Bún means noodles.
Is bún riêu gluten free?
Yes, bún riêu is traditionally gluten free and so is this recipe!
Bun Rieu Cua Vietnamese Crab Noodle Soup
Traditionally this soup is made with whole blue crabs which are then pounded in a large mortar/pestle. The crab meat is separated from the crushed body. The body of the crushed crab is then put into a fine mesh cloth or sieve and water is then strained through, forming the base of the broth. Do I make my bun rieu this way? Heck no!! It’s too time consuming! 🙂 But when Hong was growing up, he would help his mom make bun rieu this way. The result of is a much more intense crab flavored broth. Almost everyone I know uses a can of minced crab in spices as a substitute for this labor intensive process.
So if Hong wants his bun rieu to taste like his mom, he better do the extra work. 🙂 For me, a good and easy alternative is to use the minced crab in a can and add that to my all purpose pork broth that I use to make many of my soups. But if I’m really pressed for time, canned chicken broth will also do.
Unlike pho or bun bo hue where there are slices of meat added, the key protein component to this soup is the crab meat mixture, rieu, made of the minced crab (or alternatively dried shrimp), ground, pork and egg. It’s essentially a Vietnamese version of crab cakes but in a soup! Some cooks like crab mixture more formed, almost like a meatball or patty. While we like it more airy and loose, like pillowy mounds of deliciousness. You can adjust how you like it by the ratio of egg to meat in the recipe below-the more airy and soft, the more egg and less ground pork. Another key ingredient in this mixture is shrimp paste for that extra umami. Other variations of this soup includes oc/periwinkle called bun oc.
Here’s a quick video on how to make this simple yet delicious soup!
chopped green onion and cilantro
perilla, mint, lime wedges
split water spinach/ong choy/kang kong/rau muong stems
fine shrimp paste
To make the split rau muong, there’s a very very high tech chúng tôi the form of a $2 utensil you see above. It’s composed of a thin rod and at the end, a sharp turbine like cutting edge. Pluck the leaves of the rau muong and insert the long metal rod into the stem opening. With one hand hold the device at the top and with the other, grab the stem and with a quick fluid motion, push the stem through the blade opening. These special devices are often sold at the Asian markets and are so handy in making perfectly split rau moung stems which gives bun rieu a refreshing crunch.
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