Vietnamese Grilled Pork Vermicelli Salad (Bun Thit Nuong)
A refreshing and vibrant noodle salad featuring tender pan-grilled pork, crisp fresh vegetables, and a tangy fish sauce dressing. Perfect for a light summer meal.
Ingredients
- Rice Vermicelli Noodle80 g
- Fish Sauce20 ml
- Cucumber50 g
- Carrot30 g
- Garlic5 g
- Cooking Oil5 ml
- Pork Loin180 g
- Lettuce50 g
- Fresh Mint5 g
- Lime1 medium
- Sugar10 g
- Water30 ml
Instructions
- 1Step 1
Prepare the noodles: Boil water, add vermicelli, cook for 3-5 minutes until tender. Drain and rinse with cold water, set aside.
- 2Step 2
Thinly slice the pork loin. Mince the garlic. In a bowl, marinate pork with half the minced garlic, a splash of fish sauce, and a pinch of sugar for 5 minutes.
- 3Step 3
While pork marinates, prepare vegetables: Shred lettuce, julienne cucumber and carrot. Roughly chop fresh mint.
- 4Step 4
Make the dressing: In a small bowl, combine remaining minced garlic, fish sauce, juice from lime, sugar, and water. Stir until sugar dissolves.
- 5Step 5
Heat cooking oil in a pan over medium-high heat. Cook marinated pork for 4-6 minutes, flipping occasionally, until browned and cooked through.
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