Bún Thịt Nướng (Vietnamese Grilled Pork & Rice Noodles)
4 hrs 45 min (mostly marinating)4 bowls
Grilled caramelized pork shoulder over rice vermicelli with fresh herbs, pickled vegetables, and fish dipping sauce.
| prepSlice pork shoulder thin, about 5 mm / 1/4", preferably after slight freezing for even cuts | |||||
| 3 tbsp minced shallot | Mix marinade ingredients until sugar dissolves | Add pork, mix thoroughly, marinate 4 hrs minimum or overnight | Grill over charcoal in batches, flipping every 1–2 min, until 145°F | Or bake 375°F / 190°C, 10–15 min, then broil until golden & 145°F | Top with pickles, scallion oil, peanuts, pork & dipping sauce |
| 3 tbsp minced garlic | |||||
| 50 g granulated sugar | |||||
| 45 ml neutral cooking oil | |||||
| 22 ml fish sauce | |||||
| 7 ml caramel color | |||||
| 3 g ground black pepper | |||||
| 680 g pork shoulder, sliced thin | |||||
| 1 package rice noodles (small or medium thickness) | Boil rice noodles per package instructions, drain | Assemble bowl: noodles, lettuce, cucumber, herbs | |||
| green leaf lettuce (butter lettuce preferred) | |||||
| 4 Persian cucumbers, crunchy | |||||
| Vietnamese balm (kinh giới) | |||||
| Vietnamese perilla (tía tô) | |||||
| mint (rau thơm) | |||||
| 60 g pickled daikon and carrots (đồ chua) | |||||
| 30 ml scallion in oil (mở hành) | |||||
| 20 g crushed peanuts | |||||
| prepared fish sauce (nước chấm) | |||||
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