Vietnamese Grilled Pork with Vermicelli Noodles (Bún Thịt Nướng)
Succulent grilled pork slices served over soft vermicelli noodles with a medley of crisp fresh vegetables and a tangy, savory nuoc cham dressing, a quintessential Vietnamese street food delight.
Ingredients
- Rice Vermicelli60 g
- Fish Sauce15 ml
- Cucumber50 g
- Carrot30 g
- Garlic5 g
- Vegetable Oil5 ml
- Pork Loin300 g
- Lettuce50 g
- Fresh Mint5 g
- Fresh Basil5 g
- Roasted Peanuts15 g
- Lime Juice10 ml
- Sugar5 g
- Chili3 g
- Water20 ml
Instructions
- 1Step 1
Slice the pork loin thinly. Marinate with 5ml fish sauce, a pinch of sugar, and black pepper for at least 5 minutes.
- 2Step 2
Cook rice vermicelli according to package instructions. Drain and rinse with cold water.
- 3Step 3
Prepare the nuoc cham: In a small bowl, combine 10ml fish sauce, lime juice, sugar, minced garlic, minced chili, and water. Stir until sugar dissolves.
- 4Step 4
Heat vegetable oil in a grill pan or skillet over medium-high heat. Grill or pan-fry the pork slices for 2-3 minutes per side, until cooked through and slightly charred.
- 5Step 5
Assemble the bowl: Place cooked vermicelli at the bottom. Top with lettuce, sliced cucumber, shredded carrot, grilled pork, fresh mint, and basil. Sprinkle with roasted peanuts.
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