Bun Thit Nuong (Vietnamese Grilled Pork Rice Vermicelli Noodles)

Step 1

Place the hot water and sugar in a jar and stir until sugar dissolve. Add the rest of the ingredients. Let it cool and then store in a jar container in the refrigerator. It will keep for about a week

Step 2

Place the pork in the freezer for about 30 minutes. This will help you to slice the pork thinly. Slice the pork to about 1/4-inch thickness, about 3-4 inch in width

Step 3

Place the sliced pork along with the rest of the ingredients in large mixing bowl and let them marinate for at least 1 hour or overnight up to 8 hours

Step 4

Bring a large pot of water to a boil. Turn the heat off after the water boils. Place the rice vermicelli noodles in and let it soak for 10 minutes. Check for doneness. It should be slightly al dente and no longer raw tasting. Soak a bit longer if it's still too hard to your liking

Step 5

Rinse the noodles with cold water after you are happy with the texture. Set aside

Step 6

Preheat the outdoor grill or grill pan (if cooking inside) and then grill the pork, about 2-3 minute each side until the pork slices cooked through and has nice char to them. Set aside

Step 7

Portion the noodles into an individual serving plate. Top with 3-4 slices of thit nuong. Dress with cucumber, lettuce, dau chua, fresh herbs, chopped peanuts, and nuoc mam cham on the side