Rice Noodles with Grilled Pork (Bún Thịt Nướng)
Aside from Pho, this is another common dish found in Vietnamese restaurants. It’s a refreshing cold noodle salad full of texture and flavors. The toppings can be pretty flexible because the dish is really forgiving...like a salad! This is a more traditional version.
Cooking Method
Stovetop
Oven
Time
🕒🕒🕒
Recipe
Ingredients (6 Servings)
—Marinade
3 TBSP LEMONGRASS, MINCED
3 TBSP SHALLOTS, MINCED
3 TBSP FISH SAUCE
3/8 CUP SUGAR
2 TBSP OYSTER SAUCE
4 TBSP VEGETABLE OIL
1 TBSP PEPPER
2.5 LB PORK SHOULDER
—Toppings
2 LB VERMICELLI NOODLES
1 BUNCH GREEN ONIONS, CHOPPED
SALT
2 CUPS OF BEANSPROUTS
1 HEAD OF RED LEAF LETTUCE
1 LARGE CUCUMBER
1 CUP OF CILANTRO
1 CUP OF MINT
*PICKLED CARROTS AND RADISH (DUA CHUA)
*ROASTED PEANUTS, CRUSHED
—Dressing
3/4 CUP WATER
2 TBSP FISH SAUCE
3 TBSP SUGAR
4 TBSP LIME JUICE
2 GARLIC CLOVES, MINCED
2 THAI CHILIS, CHOPPED (OPTIONAL)
*These ingredients can be bought pre-made with this recipe
Instructions
Mix marinade with 2.5 lbs. of pork shoulder cut into 1/4 in. thin slices for at least an hour.
Bake the meat on a foil lined tray at 375 degrees for 15 minutes, flipping halfway through. Then set to broil until the edges are crispy and browned.
While meat is cooking, prepare the vermicelli noodles according to instructions on the package. Drain and rinse in cold water.
Wash the toppings. Julienne the cucumber and slice the lettuce and cilantro in bite sizes. Pick the leafs from the mint sprigs. Sauté chopped green onions in 2 tablespoons of oil on high for 30 seconds and sprinkle with salt. Set aside.
Mix the dressing together. You can adjust ingredients according to personal taste. Make more and refrigerate for future use if desired.
Once the meat is ready, just assemble with noodles on the bottom and mix it up with dressing!
Process
