Bún mắm Da Nang with Grilled Pork and Shrimp

Ingredients

• 200g (7oz) rice vermicelli noodles 200g (7oz) rice vermicelli noodles
• 200g (7oz) pork shoulder, thinly sliced 200g (7oz) pork shoulder, thinly sliced
• 200g (7oz) shrimp, peeled and deveined 200g (7oz) shrimp, peeled and deveined
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 3 tablespoons fermented fish sauce (mắm ruốc) 3 tablespoons fermented fish sauce (mắm ruốc)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup shredded lettuce 1 cup shredded lettuce
• 1/2 cup fresh herbs (Thai basil, mint, cilantro) 1/2 cup fresh herbs (Thai basil, mint, cilantro)
• 1/4 cup chopped green onions 1/4 cup chopped green onions
• 1 lime, cut into wedges 1 lime, cut into wedges
• Chili peppers, sliced (optional) Chili peppers, sliced (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
2. 2.
   In a bowl, marinate the pork slices with minced garlic, sugar, and vegetable oil. Let it sit for 15 minutes.
3. 3.
   Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side until cooked through. Set aside.
4. 4.
   In the same grill or grill pan, grill the shrimp for 2 minutes on each side until pink and cooked. Set aside.
5. 5.
   In a pot, bring the chicken or vegetable broth to a simmer. Add the fermented fish sauce and stir well.
6. 6.
   Divide the cooked rice vermicelli noodles into serving bowls. Top with grilled pork, shrimp, bean sprouts, shredded lettuce, fresh herbs, and chopped green onions.
7. 7.
   Ladle the hot broth over the ingredients in each bowl.
8. 8.
   Serve the Bún mắm Da Nang with lime wedges and sliced chili peppers on the side for added flavor and heat.

Treat your ingredients with care...

• Rice vermicelli noodles — Make sure to cook the noodles according to the package instructions and rinse them with cold water after cooking to prevent them from sticking together.
• Fermented fish sauce — Choose a high-quality fermented fish sauce for the best flavor. Adjust the amount according to your taste preference, as the intensity of fish sauce can vary.

Tips & Tricks

• For a vegetarian version, substitute the pork and shrimp with grilled tofu or tempeh.
• Customize the toppings by adding sliced cucumbers, pickled carrots, or crushed peanuts for extra crunch and flavor.
• Adjust the spiciness by adding more or fewer chili peppers.
• To save time, you can use pre-cooked shrimp and grilled pork from a local deli or grocery store.
• Make a larger batch of the broth and freeze it in portions for future use.

Serving advice

Serve the Bún mắm Da Nang hot, allowing the flavors to meld together. Provide lime wedges and sliced chili peppers on the side for individuals to adjust the taste according to their preference. Encourage diners to mix the ingredients well before enjoying each spoonful.

Presentation advice

Present the Bún mắm Da Nang in individual bowls, showcasing the vibrant colors of the fresh herbs, vegetables, and grilled meats. Garnish with a sprig of Thai basil or cilantro for an added touch of freshness. Serve with chopsticks and soup spoons for a traditional Vietnamese dining experience.