Name: let’s make: bún thịt nướng 🇻🇳
Uploaded: 2025-06-15T19:04:35.000Z

Vietnamese grilled pork noodle bowl (bún thịt nướng), made with an easy shortcut. Instead of mixing my own marinade, I used a packet of Chinsu grilled pork seasoning and added a bit of oyster sauce. The pork was air-fried—no charcoal or grilling pan needed. Still comes out flavorful and slightly caramelized. I served it with rice vermicelli noodles, fresh herbs like mint and lettuce, quick pickled carrot and daikon, and a light fish sauce dressing. It’s a balanced, refreshing dish—great for lunch or dinner, especially on warm days. 📝 Ingredients and Method: For the pork: • 500g pork shoulder or belly, thinly sliced • 1 packet Chinsu grilled pork marinade • 1 tablespoon oyster sauce • Optional: a splash of oil if using very lean pork How to cook: Mix pork with the seasoning packet and oyster sauce. Let marinate for 1–2 hours (or overnight). Cook in air fryer at 180°C (350°F) for 12–15 minutes, flipping halfway. Cooking time may vary depending on thickness and air fryer model. ⸻ Pickled vegetables (optional but recommended): • 1 small carrot + 1 small daikon, julienned • 2 tablespoons sugar • 1 tablespoon vinegar • A pinch of salt Mix and let sit for 20–30 minutes. ⸻ Fish sauce dressing (nước mắm chua ngọt): • 3 tablespoons fish sauce • 3 tablespoons sugar • 3 tablespoons lime juice or rice vinegar • 6 tablespoons water • 1 clove garlic, minced • 1 small chili, sliced (optional) Stir until sugar is dissolved. ⸻ To serve: • Cooked rice vermicelli (rinse with cold water after boiling) • Fresh herbs: mint, cilantro, Thai basil, lettuce • Crushed peanuts, fried shallots (optional) • Grilled pork • Pickled vegetables • Fish sauce dressing poured over the top

let’s make: bún thịt nướng 🇻🇳

越南烤猪肉面，简单快捷的制作方法。我没有自己调配腌料，而是用了一包 Chinsu 烤猪肉调味料，并加了一点蚝油。猪肉是空气炸的——不需要木炭或烤盘。烤出来的猪肉依然美味，略带焦糖色。我搭配了米粉、薄荷和生菜等新鲜香草、快速腌制的胡萝卜和白萝卜，以及清淡的鱼露酱。这道菜营养均衡，口感清爽——非常适合午餐或晚餐，尤其是在温暖的日子。📝 配料和做法：猪肉：• 500 克猪肩肉或猪五花肉，切成薄片• 1 包 Chinsu 烤猪肉腌料• 1 汤匙蚝油• 可选：如果使用非常瘦的猪肉，可加少许油烹饪方法：将猪肉与调味料包和蚝油混合。腌制 1-2 小时（或过夜）。将食材放入空气炸锅，以 180°C (350°F) 预热，炸 12-15 分钟，中途翻面。炸制时间可能因食材厚度和空气炸锅型号而异。⸻腌制蔬菜（可选，但推荐）：• 1 小根胡萝卜 + 1 小根白萝卜，切丝• 2 汤匙糖• 1 汤匙醋• 少许盐混合后，静置 20-30 分钟。⸻鱼露酱（糖醋鱼露）：• 3 汤匙鱼露• 3 汤匙糖• 3 汤匙青柠汁或米醋• 6 汤匙水• 1 瓣蒜，切碎• 1 小根辣椒，切片（可选）搅拌至糖溶解。⸻佐餐：• 煮熟的米粉（煮沸后用冷水冲洗）• 新鲜香草：薄荷、香菜、泰国罗勒、生菜• 碎花生、炸红葱头（可选）• 烤猪肉• 腌制蔬菜• 淋上鱼露酱

我们来做：烤猪肉粉丝🇻🇳

越南烤豬肉麵，簡單快速的製作方法。我沒有自己調配醃料，而是用了一包 Chinsu 烤豬肉調味料，並加了一點蠔油。豬肉是氣炸的——不需要木炭或烤盤。烤出來的豬肉依然美味，略帶焦糖色。我搭配了米粉、薄荷和生菜等新鮮香草、快速醃製的胡蘿蔔和白蘿蔔，以及清淡的魚露醬。這道菜營養均衡，口感清爽——非常適合午餐或晚餐，尤其是在溫暖的日子。📝 配料與做法：豬肉：• 500 公克豬肩肉或豬五花肉，切成薄片• 1 包 Chinsu 烤豬肉醃料• 1 湯匙蠔油• 可選：如果使用非常瘦的豬肉，可加少許油烹飪方法：將豬肉與調味料包和蠔油混合。醃製 1-2 小時（或過夜）。將食材放入氣炸鍋，以 180°C (350°F) 預熱，炸 12-15 分鐘，中途翻面。炸製時間可能因食材厚度和氣炸鍋型號而異。⸻醃製蔬菜（可選，但建議）：• 1 小根紅蘿蔔 + 1 小根白蘿蔔，切絲• 2 大匙糖• 1 大匙醋• 少許鹽混合後，靜置 20-30 分鐘。⸻魚露醬（糖醋魚露）：• 3 湯匙魚露• 3 大匙糖• 3 大匙萊姆汁或米醋• 6 大匙水• 1 瓣蒜，切碎• 1 小根辣椒，切片（可選）攪拌至糖溶解。⸻佐餐：• 煮熟的米粉（煮沸後用冷水沖洗）• 新鮮香草：薄荷、香菜、泰國羅勒、生菜• 碎花生、炸紅蔥頭（可選）• 烤豬肉• 醃漬蔬菜• 淋上魚露醬

讓我們來做：烤豬肉粉絲🇻🇳

Vietnamese grilled pork noodle bowl, made with an easy shortcut.Instead of mixing my own marinade, I used a packet of Chinsu grilled pork seasoning and added a bit of oyster sauce. The pork was air-fried—no charcoal or grilling pan needed. Still comes out flavorful and slightly caramelized.I served it with rice vermicelli noodles, fresh herbs like mint and lettuce, quick pickled carrot and daikon, and a light fish sauce dressing.It’s a balanced, refreshing dish—great for lunch or dinner, especially on warm days.📝 Ingredients and Method:For the pork:	• 500g pork shoulder or belly, thinly sliced	• 1 packet Chinsu grilled pork marinade	• 1 tablespoon oyster sauce	• Optional: a splash of oil if using very lean porkHow to cook:Mix pork with the seasoning packet and oyster sauce. Let marinate for 1–2 hours (or overnight).Cook in air fryer at 180°C (350°F) for 12–15 minutes, flipping halfway. Cooking time may vary depending on thickness and air fryer model.⸻Pickled vegetables (optional but recommended):	• 1 small carrot + 1 small daikon, julienned	• 2 tablespoons sugar	• 1 tablespoon vinegar	• A pinch of saltMix and let sit for 20–30 minutes.⸻Fish sauce dressing (sweet and sour fish sauce):	• 3 tablespoons fish sauce	• 3 tablespoons sugar	• 3 tablespoons lime juice or rice vinegar	• 6 tablespoons water	• 1 clove garlic, minced	• 1 small chili, sliced (optional)Stir until sugar is dissolved.⸻To serve:	• Cooked rice vermicelli (rinse with cold water after boiling)	• Fresh herbs: mint, cilantro, Thai basil, lettuce	• Crushed peanuts, fried shallots (optional)	• Grilled pork	• Pickled vegetables	• Fish sauce dressing poured over the top

let's make: grilled pork vermicelli 🇻🇳

베트남식 돼지고기 구이 국수 한 그릇, 간편하게 만들어 보세요.직접 양념을 만드는 대신, 친수 돼지고기 구이 양념 한 봉지에 굴 소스를 약간 넣었습니다. 돼지고기는 에어프라이로 튀겨서 숯불이나 그릴 팬이 필요 없었습니다. 그래도 풍미가 좋고 살짝 캐러멜라이즈드된 맛이 납니다.쌀국수, 민트, 양상추 같은 신선한 허브, 당근과 무를 재빨리 절인 것, 그리고 가벼운 피시 소스 드레싱을 곁들여 먹었습니다.균형 잡히고 상큼한 요리로, 특히 따뜻한 날 점심이나 저녁 식사로 좋습니다.📝 재료 및 조리법:돼지고기:• 돼지고기 어깨살 또는 삼겹살 500g, 얇게 썬 것• 친수 돼지고기 구이 양념 한 봉지• 굴 소스 1큰술• 선택 사항: 살코기가 아주 적은 돼지고기를 사용할 경우 기름 약간조리 방법:돼지고기에 양념 봉지와 굴 소스를 넣고 섞습니다. 1~2시간(또는 하룻밤) 동안 재워둡니다.에어프라이어에 넣고 180°C(350°F)에서 12~15분간 조리하고, 중간에 한 번 뒤집어줍니다. 조리 시간은 두께와 에어프라이어 모델에 따라 다를 수 있습니다.⸻절인 채소(선택 사항이지만 권장):• 작은 당근 1개 + 작은 무 1개, 채 썬 것• 설탕 2큰술• 식초 1큰술• 소금 약간섞은 후 20~30분간 재워둡니다.⸻피시 소스 드레싱(새콤달콤 피시 소스):• 피시 소스 3큰술• 설탕 3큰술• 라임즙 또는 쌀 식초 3큰술• 물 6큰술• 다진 마늘 1쪽• 얇게 썬 작은 고추 1개(선택 사항)설탕이 녹을 때까지 저어줍니다.⸻서빙 재료:• 쌀국수 (끓인 후 찬물로 헹궈주세요)• 신선한 허브: 민트, 고수, 타이 바질, 양상추• 땅콩 가루, 튀긴 샬롯 (선택 사항)• 구운 돼지고기• 절인 채소• 피시 소스 드레싱을 위에 뿌려주세요

만들어 볼까요: 구운 돼지고기 당면 🇻🇳

簡単時短レシピで作る、ベトナム風焼き豚ヌードルボウル。自家製マリネ液の代わりに、Chinsuの焼き豚用調味料を使い、オイスターソースを少し加えました。豚肉はエアフライで仕上げたので、炭火やグリルパンは必要ありません。それでも風味豊かで、ほんのりキャラメル風味に仕上がります。ビーフン、ミントやレタスなどのフレッシュハーブ、ニンジンと大根のピクルス、そしてあっさりとした魚醤ドレッシングを添えました。バランスの取れたさっぱりとした一品で、ランチやディナー、特に暖かい日にぴったりです。📝材料と作り方豚肉：• 豚肩肉または豚バラ肉 500g（薄切り）• Chinsu焼き豚用マリネ液 1袋• オイスターソース 大さじ1• お好みで：脂身の少ない豚肉の場合は少量の油作り方：豚肉に調味料とオイスターソースを混ぜ合わせます。 1～2時間（または一晩）マリネします。エアフライヤーで180℃（350°F）に予熱し、12～15分加熱します。途中で裏返してください。加熱時間は、厚さやエアフライヤーの機種によって異なります。⸻漬物（お好みで、推奨）：• 小さめのニンジン1本と小さめの大根1本、千切り• 砂糖 大さじ2• 酢 大さじ1• 塩 ひとつまみ混ぜて20～30分置きます。⸻ナンプラードレッシング（甘酢ナンプラー）：• ナンプラー 大さじ3• 砂糖 大さじ3• ライムジュースまたは米酢 大さじ3• 水 大さじ6• ニンニク 1かけ、みじん切り• 小さめの唐辛子 1本、スライス（お好みで）砂糖が溶けるまでかき混ぜます。⸻盛り付け：• 茹でたビーフン（茹でた後、冷水で洗ってください）• フレッシュハーブ：ミント、コリアンダー、タイバジル、レタス• 砕いたピーナッツ、フライドエシャロット（お好みで）• 焼き豚• 漬物• 魚醤ドレッシングをかける

焼豚春雨を作ってみましょう🇻🇳

Vietnamese grilled pork noodle bowl (bún thịt nướng), made with an easy shortcut.Instead of mixing my own marinade, I used a packet of Chinsu grilled pork seasoning and added a bit of oyster sauce. The pork was air-fried—no charcoal or grilling pan needed. Still comes out flavorful and slightly caramelized.I served it with rice vermicelli noodles, fresh herbs like mint and lettuce, quick pickled carrot and daikon, and a light fish sauce dressing.It’s a balanced, refreshing dish—great for lunch or dinner, especially on warm days.📝 Ingredients and Method:For the pork:	•	500g pork shoulder or belly, thinly sliced	•	1 packet Chinsu grilled pork marinade	•	1 tablespoon oyster sauce	•	Optional: a splash of oil if using very lean porkHow to cook:Mix pork with the seasoning packet and oyster sauce. Let marinate for 1–2 hours (or overnight).Cook in air fryer at 180°C (350°F) for 12–15 minutes, flipping halfway. Cooking time may vary depending on thickness and air fryer model.⸻Pickled vegetables (optional but recommended):	•	1 small carrot + 1 small daikon, julienned	•	2 tablespoons sugar	•	1 tablespoon vinegar	•	A pinch of saltMix and let sit for 20–30 minutes.⸻Fish sauce dressing (nước mắm chua ngọt):	•	3 tablespoons fish sauce	•	3 tablespoons sugar	•	3 tablespoons lime juice or rice vinegar	•	6 tablespoons water	•	1 clove garlic, minced	•	1 small chili, sliced (optional)Stir until sugar is dissolved.⸻To serve:	•	Cooked rice vermicelli (rinse with cold water after boiling)	•	Fresh herbs: mint, cilantro, Thai basil, lettuce	•	Crushed peanuts, fried shallots (optional)	•	Grilled pork	•	Pickled vegetables	•	Fish sauce dressing poured over the top