Vietnamese Grilled Pork (bun thit nuong)
A savory Vietnamese grilled pork bowl featuring tender marinated pork, rice vermicelli, fresh herbs, cucumber, crispy egg rolls and crushed peanuts — bright, slightly sweet and savory with a hint of char.
Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Ingredients
main
- 0.68 kg pork sliced
- 1 package rice vermicelli
- 4 pcs egg rolls
- 3 tbsp shallots minced
- 1.5 tbsp garlic minced
- 0.25 cup sugar
- 1 tbsp fish sauce
- 0.5 tbsp thick soy sauce
- 0.5 tbsp pepper
- 3 tbsp olive oil
- cucumber sliced
- mint leaves
- crushed peanuts
Directions
- Slice the uncooked pork thinly (about 1/8 inch); slightly freeze first if desired.
- Mince garlic and shallots.
- Mix shallots, garlic, sugar, fish sauce, thick soy sauce, pepper and olive oil in a bowl until sugar dissolves to make the marinade.
- Combine pork with the marinade and marinate 1 hour or overnight for best results.
- Bake pork at 375 F (190 C) for 10–15 minutes until about 80% cooked.
- Broil pork until golden brown, flipping pieces midway.
- Cook rice vermicelli according to package instructions and prepare egg rolls and cucumber.
- Assemble bowls with noodles, grilled pork, sliced cucumber, mint, egg rolls and crushed peanuts.
- Serve with additional fish sauce dressing poured on top or served on the side.