bun thit nuong

Classic Vietnamese grilled lemongrass pork noodle bowl that is flavorful and mouth watering!

Bun Thit Nuong Grilled Lemongrass Pork

pork

Lemongrass (finely minced)

sugar

tbs fish sauce

tbs ground pepper

garlic (minced)

shallots (minced)

tbs sesame oil

tbs thick soy sauce

tbs sesame (toasted)

vermicelli (thin rice noodles)

herbs (mint, perilla, basil, etc)

cucumber

lettuce (thinly chopped)

peanuts

scallion oil (see notes)

nuoc cham

Marinade the pork by combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinade for at least 1-2 hrs up to overnight.

Cut any large pieces of sliced pork into managable 2-3 inch strips. Again, not too small as you do not want it to dry out and also so that it doesn’t fall through the grilling basket or too hard to skewer.  Pan fry or grill over gas grill or preferably over charcoal grill on medium to high heat until done with bit of char.

Thit Nuong

Place vermicelli in boiling water and cook according to package directions. Stirr regularly so it won’t stick to the bottom of the pot. To check for doneness, take a strand and taste. Should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop cooking process and rinse excess starch.

In large bowl, combine vermicelli with grilled pork (thit nuong) lots fresh herbs, cucumbers, beansprouts, pickled carrots and daikon, crushed roasted peanuts, scallion oil and dress with nuoc mam cham (dipping fish sauce).

Bun Thit Nuong

Rice vermicelli noodles served with Vietnamese thit nuong (grilled pork), fresh herbs, veggies, do chua, and nuoc mam cham sauce to make&nbsp; super delicious and refreshing bun thit nuong.

Bun Thit Nuong (Vietnamese Grilled Pork Rice Vermicelli Noodles)

dry rice vermicelli noodle

lbs pork shoulder/butt

lemongrass

shallots (finely chopped)

garlic (peeled and finely chopped)

Tbsp dark soy sauce

Tbsp sugar

Tbsp fish sauce

black pepper

water

Tbp fish sauce

lime

red chili (seeded if you like and finely chopped)

lettuce leaves (shredded)

Do Chua

Fresh Vietnamese perilla (tia to)

Mint leaves

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

To make nuoc mam cham:

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

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

Preparing thit nuong:

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

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

Preparing the noodles:

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

Grilling thit nuong:

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

Putting everything together:

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Top 2 bun thit nuong recipes from across the web

The most viewed bun thit nuong recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bun Thit Nuong Grilled Lemongrass P...

Bun Thit Nuong (Vietnamese Grilled ...

The most viewed bun thit nuong recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine