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  • Writer's pictureKevin Dam

"Discover the Secret to Perfectly Grilled Pork for Your Bún Thịt Nướng"

Dish name: Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

  • Cuisine: Vietnamese

  • Preparation time: 45 minutes (excluding marinating time)

  • Yield: Serves 4

  • Expiration: Best consumed immediately after cooking. Marinated pork can last in the fridge for 2 days.

  • Ingredients:

  • 400g pork shoulder, thinly sliced

  • 400g dried rice vermicelli noodles

  • Lettuce, mint, cilantro, and cucumber for the salad base

  • Pickled carrots and daikon radish

  • Chopped peanuts and fried shallots for garnish

  • Lime wedges and chili sauce for serving

  • For the marinade:

  • 2 tablespoons fish sauce

  • 1 tablespoon soy sauce

  • 2 tablespoons brown sugar

  • 2 cloves garlic, minced

  • 1 shallot, minced

  • 1 tablespoon lemongrass, minced

  • 1/2 teaspoon black pepper

  • 2 tablespoons vegetable oil

  • For the dipping sauce (Nước chấm):

  • 3 tablespoons fish sauce

  • 2 tablespoons sugar

  • Juice of 1 lime

  • 1 cup water

  • 1 clove garlic, minced

  • Chopped chili to taste


Instructions:


  1. Combine the marinade ingredients in a bowl, add the pork slices and ensure they are well coated. Marinate for at least 2 hours or overnight for deeper flavor.

  2. Soak the rice vermicelli noodles in warm water until softened, then cook in boiling water for a few minutes. Drain and rinse with cold water to stop the cooking process.

  3. Grill the pork over medium heat until charred and cooked through, flipping occasionally.

  4. Prepare the salad base with lettuce, mint, cilantro, and thinly sliced cucumber. Add pickled carrots and daikon radishes.

  5. Place the cooked noodles on top of the salad base. Then, add the grilled pork on top.

  6. Garnish with chopped peanuts and fried shallots. Serve with lime wedges, chili sauce, and nước chấm on the side.

  7. Mix together all ingredients for the nước chấm in a bowl, adjusting to taste. It should be a balance of savory, sweet, sour, and spicy.


To bring your Bún Thịt Nướng to the next level, consider these tips and tricks:


  1. Marinating the Pork: To maximize flavor, marinate the pork for at least 2 hours or, better yet, overnight. The longer the pork marinates, the more flavorful it will be.

  2. Grilling the Pork: If you don't have an outdoor grill, you can use a grill pan or cast-iron skillet on the stove. For additional flavor, slightly char the edges of the pork without burning it.

  3. Herbs and Vegetables: Use a generous amount of fresh herbs and vegetables. The freshness of these ingredients complements the richness of the grilled pork.

  4. Toasting the Peanuts: Toast the peanuts in a dry pan for a few minutes until they are golden and fragrant. This will enhance their flavor and add a delightful crunch to the dish.

  5. Noodle Texture: Be careful not to overcook the rice vermicelli noodles as they should be slightly chewy. After boiling, rinse them under cold water to stop the cooking process and prevent them from sticking together.

  6. Balanced Dipping Sauce: Nước chấm is essential to this dish, so take your time to balance the sweet, sour, salty, and spicy flavors. Each ingredient can be adjusted according to personal taste.

  7. Assembly: When assembling the dish, consider the layers of color and texture. This not only creates a visually appealing dish but also ensures a variety of flavors in every bite.

  8. Serving: Serve the dish at room temperature to enjoy the full range of flavors. The cold noodles and herbs with the warm meat make a perfect combination.


Consider these tips, and enjoy creating a Bún Thịt Nướng that is as delectable to taste as it is beautiful on the plate!


Here’s an example image of what Bún Thịt Nướng typically looks like:



Enjoy this vibrant and flavorful dish, perfect for a satisfying lunch or dinner!

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