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Honey Glazed Belly Pork ‘Bún Thịt Nướng’ 

By Thuy Pham

Honey Glazed Belly Pork ‘Bún Thịt Nướng’ 

Honey Glazed Belly Pork ‘Bún Thịt Nướng’ 

Ready for an explosion of flavour? This Bún Thịt Nướng by @chef_thuy_pham will transport you to the streets of Vietnam.⁠

Ingredients

Ingredients: 

500g/17.5 Oz Pork belly, skin cut off, thinly sliced 

16 BBQ bamboo skewers, 180mm 

Tbsp honey 

1 Pack vermicelli rice noodles, boiled, following the packaging instructions  

2 Medium carrots, julienned  

1 Cucumber, julienned  

5g/0.2 Oz Coriander 

5g. 0.2 Oz Mint 

5g/0.2 Oz Perilla leaves 

5g/0.2 Oz Lemon balm  

Tsp crispy fried shallots 

Tbsp chilli oil  

 

Pork marinade Ingredients:  

Tbsp red chilli, finely chopped  

Tbsp garlic, finely chopped 

Tbsp lemongrass, finely chopped  

Tbsp fish sauce 

Tbsp oyster sauce 

Tbsp chicken bouillon  

Tbsp sesame oil 

Tbsp black pepper  

Tbsp granulated sugar  

 

Nước chấm fish sauce for 1 portion  

25ml/0.8 Fl Oz Fish sauce 

50ml/1.6 Fl Oz Water 

60g/ 2 Oz Sugar 

25ml/ 0.8 Fl Oz Lime juice 

10g/0.4 Oz Garlic, minced 

15g/ 0.5 Oz Red chillies, minced 

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Step 1:

Cut the pork belly into 3cm/1-inch strips, then thinly cut those strips widthways, into 3mm/ 0.1 inch slices.  Put the pork slices into a large bowl, add all of the marinade ingredients and mix well. Cover and put into the fridge to marinate for 3 hours, or ideally overnight for best results. 

Step 2:

Soak the bamboo skewers in cold water for 5 minutes before use and then one by one, skew the pork slices on, folding over any larger pieces. 

Step 3:

Put all of the nước chấm fish sauce ingredients into a bowl, mix well and set aside.

Step 4:

Place the skewers on to a baking tray, brush each one with honey, then grill in your Gozney for 7-8 minutes at 300°C/572°F, turning halfway through. 

Step 5:

Plate the skewers onto a bed of rice noodles, add the carrots, cucumber and fresh herbs, then sprinkle with crispy fried shallots. 

Step 6:

Lastly, pour over the Vietnamese nước chấm fish sauce and drizzle with chilli oil to complete the dish!

Recipe Contributor

Thuy Pham

The queen of Vietnamese food, Thuy Pham @chef_thuy_pham is a pro when it comes to cooking with fire.

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