Vietnamese Lemongrass Grilled Pork Belly Salad: Bun Thit Nuong Cha Gio / Bo Bun – Morgane Recipes

As the reputation of the Vietnamese Bo Bun spreads around the world,we are learning to love other variants.Today I’m going to show you the one with lemongrass grilled pork belly.The day before, prepare the marinade.
For that, mince 2 lemongrass.Peel 3 garlic cloves,Crush: the lemongrass,And the garlic cloves.Then add: ¼ tsp of salt,1 tsp of sugar,½ tsp of dark soy sauce,1 tbsp of fish sauce,2 tbsp of oyster sauce,Mix all together.In a mixing bowl, put:
500g of pork belly slices,with the marinade.Mix all.Keep in the fridge overnight.The next day, cook 300g of rice noodles in boiling water for 5 minutes.Drain them,Rinse them with cold water.Let them drain for at least an hour.Prepare the vegetables:
1/3 of a cucumber cut into small sticks,1 grated carrot,100g of bean sprouts,Roughly cut the mint and the Thai basil leaves,10g of cilantro and 2 spring onions into sections.Mix them all together.Crush 40g of roasted peanuts.The oven is preheated to 210 °C.Bake the marinated pork belly for about 20 minutes.Flip them and grill them for another 10 minutes.Fry the spring rolls until they are crispy.Cut the pork belly into pieces.Prepare the bowls for each guest.
Put in:A portion of rice noodles.Traditionally we eat them cold,but you can also enjoy them lukewarm, by briefly reheating them in the microwave.The vegetables,The grilled pork belly,The spring rolls,The spring roll dipping sauce,And 1 tablespoon of peanuts.Each guest pour the dipping sauce over her bowl,Mix and Bon appétit!Invite your guests add more spring roll dipping sauce to their bowl,it’s delicious with a generous dose.In this Bo Bun, the vegetables and the herbs make the dish fresh.The marinated pork belly mixes all of its flavors with the other ingredients.Thank you for watching and sharing my video.See you at the next homemade dish.