Grilled Pork with Vermicelli (Bún Thịt Nướng) is a celebrated Vietnamese dish, offering a delicious mix of grilled pork, refreshing herbs, and delicate vermicelli noodles. The process involves marinating the pork in a sweet and savory sauce, grilling it to a delightful char, and arranging it with fresh herbs and tangy pickled vegetables. This dish is perfect for those who appreciate a well-balanced combination of bold flavors and varied textures in a light, enjoyable meal.
Ingredients
- 1 lb pork shoulder, thinly sliced
- 1/2 cup fish sauce
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/4 cup vegetable oil
- 1 lemon grass stalk lemon grass stalk, minced
- 1/2 tsp black pepper
- 8 oz rice vermicelli noodles
- 1 cucumber, julienned
- 1 cup mixed herbs (mint, cilantro, thai basil)
- 1/4 cup pickled carrots and daikon
- 1/4 cup crushed peanuts
- 1 chili, sliced
Instructions
- In a bowl, combine the fish sauce, sugar, garlic, shallot, vegetable oil, lemon grass, and black pepper. Add the pork, mix well, and marinate in the refrigerator for at least 1 hour for better flavor infusion.
- Preheat the grill to medium-high heat, about 375°F (190°C). Grill the pork slices for 2-3 minutes on each side until they are charred and cooked through.
- Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse them with cold water to prevent sticking.
- In serving bowls, layer the rice vermicelli, grilled pork, cucumber, mixed herbs, pickled vegetables, crushed peanuts, and chili slices.
- Accompany the Grilled Pork with Vermicelli (Bún Thịt Nướng) with a side of dipping sauce for extra flavor.
Keywords: Sweet, Savory, Fresh, Main Course, Vietnamese
Spice Rack: Black Pepper, Chili, Garlic, Lemon Grass
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