Vietnamese Grilled Pork & Rice Noodle BunThitNuong

Heather Trice

By
@Heather_Greeson

This is my absolute favorite Vietnamese dish. We eat it several times a year, especially in the summer. If I have radishes, kohlrabi, or other crunchy veggies in the fridge I throw those into the salad part as well.
You can also add a small eggroll sliced in about 4 chunks to the top if you like.


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Rating:

Comments:

Serves:

2-4

Prep:

1 Hr 30 Min

Cook:

20 Min

Method:

Barbecue

Ingredients

GRILLED PORK

1 1/2 lb
pork sliced (shoulder is a good cut for this)
3 Tbsp
shallots, minced
1 1/2 Tbsp
garlic, minced
1/4 c
sugar
1 Tbsp
fish sauce
1/2 Tbsp
thick soy sauce(if availble, otherwise substitute 1 t of regular)
1/2 Tbsp
black pepper
3 Tbsp
neutral cooking oil

SALAD

1 pkg
rice vermicelli (small or medium thickness) cooked to package directions
1 bunch
mint, chopped
1 bunch
thai basil, chopped (regular fresh basil can be substituted)
1 bunch
cilantro, chopped (can be omitted it you don't like cilantro)
1 small
head of romain or red leaf lettuce, shredded
1 medium
cucumber, cut into matchsticks
1 c
matchstick carrots
1 c
fresh bean sprouts
1/2 c
chopped peanuts

NUOC CHAM-SAUCE

1/4 c
sugar
1/2 c
warm water
1/4 can(s)
fish sauce
1/4 c
white distilled vinegar or rice vinegar
1/2
lime, juiced
3-4 clove
garlic , minced
2-3
thai chili pepper, minced

Directions Step-By-Step

1
Slice the uncooked pork thinly, about ⅛". It helps to slightly freeze it (optional).
Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
Marinate the meat for 1 hour, or overnight for better results.
Grill or Bake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.
2
Assemble your bowls(one per person) with veggies, noodles, and garnish(peanuts and shredded carrots). Many like to mix the whole bowl up and pour the sauce on top.
3
Sauce: In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
Makes about 1 1/2 cups *note* You can purchase premade Nuoc Cham at Asian Groceries if you prefer.

About this Recipe

Course/Dish: Other Salads, Pork
Main Ingredient: Pork
Regional Style: Asian
Dietary Needs: Low Fat, Dairy Free
Other Tags: Quick & Easy, Healthy