Vietnamese Grilled Pork Vermicelli (Bun Thit Nuong)

November  4, 2014
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  • Serves 2
What You'll Need
  • 1/2 pound pork, thin slices
  • 3 tablespoons avocado oil
  • 1/2 tablespoon oyster sauce or soy sauce
  • 2 tablespoons cooking fish sauce
  • 1/2 teaspoon brown sugar
  • 2 clove garlic, minced
  • 1 small yellow onion, minced
  • 1/2 package 14 oz. dried vermicelli rice sticks
  • 3 tablespoons lemongrass, minced
  • 2 tablespoons fried red onions or shallots
  • 2 tablespoons roasted peanuts, crushed
  • 1/2 cucumber, diced thinly
  • 1 bunch mint leaves, minced
  • 8 teaspoons dipping fish sauce
  1. MARINADE PORK: In a bowl, combine and stir avocado oil, oyster sauce, fish sauce, brown sugar, clove garlic, and onion. After mixture is combined, add the pork and let marinade for 2 hours.
  2. In a pot, bring water to a boil. Add the vermicelli rice sticks. Let the noodles cook for about 5 minutes. Drain noodles and rinse with cold water.
  3. Preheat grill to high heat. Add oil and grill the pork for about 2-4 minutes or until slightly charred.
  4. Arrange bowls by adding noodles first. Add fried red onions or shallots, roasted peanuts, cucumbers, mint leaves, grilled pork, and fish sauce.

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