Description
Bun thit nuong, bbq pork with rice vermicelli, is a dish commonly found in american vietnamese restaurants and is one of my favorite meals. I finally decided to try making it myself and discovered this recipe, making a few tweaks to suit my own tastes.
Ingredients
- Pork Shoulder
- Garlic
- Oyster Sauce
- Sugar
- Sake
- Fish Sauce
- Oil
- Five-spice Powder
- Fresh Ground Pepper
- Hot Water
- Thai Chile
- Lime
- Rice Vermicelli
- Iceberg Lettuce
- Bean Sprouts
- Mint
- Cilantro
- Carrot
- Cucumber
- Peanuts
- Hoisin Sauce
Instructions
- Mix all thit nuong ingredients together
- Refrigerate and marinate for at least half an hour
- While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved
- Set aside
- Boil vermicelli according to package directions, draining once cooked through
- Remove pork from the fridge and cook using desired method
- Grilling over an open flame is best, but i usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes
- In individual serving bowls, place vermicelli, vegetables, and herbs
- Top with pork and chopped peanuts
- Drizzle nuoc cham and hoisin sauce on top, as desired
- Dig in and enjoy!
- Use as many or as few of the suggested vegetables and herbs as desired