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Bún Thịt Nướng (Vietnamese Grilled Pork with Rice Noodles)

🇻🇳 Vietnam

Servings: 4 Prep: 20 minutes Cook: 25 minutes Total: 4 hours 45 minutes

Ingredients

  • 1.5 lb pork shoulder, thinly sliced
  • 1 package rice vermicelli noodles
  • 4-6 egg rolls
  • 3 tbsp minced shallot
  • 3 tbsp minced garlic
  • 1/4 cup granulated sugar
  • 3 tbsp neutral cooking oil
  • 1.5 tbsp fish sauce
  • 1/2 tbsp caramel color
  • 1/2 tbsp ground black pepper
  • green leaf lettuce (butter lettuce preferred)
  • 4 Persian cucumbers
  • Vietnamese balm (kinh giới)
  • Vietnamese perilla (tía tô)
  • mint leaves (rau thơm)
  • 4 tbsp pickled daikon and carrots (đồ chua)
  • 2 tbsp scallion oil (mỡ hành)
  • 2 tbsp crushed peanuts
  • prepared dipping fish sauce (nước chấm)

Steps

  1. Thinly slice the pork shoulder, about 1/4 inch (5mm) thick; slightly freezing the meat beforehand makes slicing easier.
  2. Mince the shallot and garlic, then combine with sugar, oil, fish sauce, caramel color, and black pepper in a bowl; mix until sugar dissolves.
  3. Add the pork to the marinade, mix thoroughly, and marinate for at least 4 hours, or overnight for best flavor.
  4. Option A: Grill the pork over charcoal in batches, flipping every 1-2 minutes, until it reaches an internal temperature of 145°F.
  5. Option B: Bake the pork at 375°F for 10-15 minutes until about 80% cooked, then broil until golden brown, flipping halfway, until it reaches 145°F internally.
  6. Assemble each bowl with rice noodles, lettuce, mint, perilla, Vietnamese balm, and cucumber.
  7. Top each bowl with grilled pork, pickled vegetables, scallion oil, crushed peanuts, and an egg roll.
  8. Serve with dipping fish sauce on the side to drizzle to taste.

Notes

Caramel color can be store-bought or homemade by caramelizing sugar; it adds color, not sweetness.

Source: www.hungryhuy.com