vietnamese grilled pork & rice noodle bunthitnuong

Name: Vietnamese Grilled Pork & Rice Noodle BunThitNuong
Prep time: 1 h 30 min
Cook time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: ## GRILLED PORK; 1 1/2 pound(s) pork sliced (shoulder is a good cut for this); 3 tablespoon(s) shallots, minced; 1 1/2 tablespoon(s) garlic, minced; 1/4 cup(s) sugar; 1 tablespoon(s) fish sauce; 1/2 tablespoon(s) thick soy sauce(if availble, otherwise substitute 1 t of regular); 1/2 tablespoon(s) black pepper; 3 tablespoon(s) neutral cooking oil; ## SALAD; 1 package(s) rice vermicelli (small or medium thickness) cooked to package directions; 1 bunch(es) mint, chopped; 1 bunch(es) thai basil, chopped (regular fresh basil can be substituted); 1 bunch(es) 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 cup(s) matchstick carrots; 1 cup(s) fresh bean sprouts; 1/2 cup(s) chopped peanuts; ## NUOC CHAM-SAUCE; 1/4 cup(s) sugar; 1/2 cup(s) warm water; 1/4 can(s) fish sauce; 1/4 cup(s) white distilled vinegar or rice vinegar; 1/2 - lime, juiced; 3-4 clove(s) garlic , minced; 2-3 - thai chili pepper, minced

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Heather Trice

Indianapolis, IN

Updated on Oct 16, 2015

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.

Rate

prep time 1 Hr 30 Min

cook time 20 Min

method Barbecue

yield 2-4 serving(s)

Ingredients

GRILLED PORK
1 1/2 pounds pork sliced (shoulder is a good cut for this)
3 tablespoons shallots, minced
1 1/2 tablespoons garlic, minced
1/4 cup sugar
1 tablespoon fish sauce
1/2 tablespoon thick soy sauce(if availble, otherwise substitute 1 t of regular)
1/2 tablespoon black pepper
3 tablespoons neutral cooking oil
SALAD
1 package 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 cup matchstick carrots
1 cup fresh bean sprouts
1/2 cup chopped peanuts
NUOC CHAM-SAUCE
1/4 cup sugar
1/2 cup warm water
1/4 can fish sauce
1/4 cup white distilled vinegar or rice vinegar
1/2 - lime, juiced
3-4 cloves garlic , minced
2-3 - thai chili pepper, minced

How To Make vietnamese grilled pork & rice noodle bunthitnuong

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.

Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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