Vietnamese
Grilled Pork with Rice Noodles
A bun thit nuong bowl of charred lemongrass pork over cool rice noodles, finished with herbs, peanuts, pickles, and nuoc cham for smoky, crunchy balance.
6 servings · 50 minutes prep · 15 minutes cook
Ingredients
Main
- 2 lb pork shoulder, sliced 1/4 inch thick
- 3 tbsp fish sauce
- 2 tbsp granulated sugar
- 2 tbsp honey
- 2 tbsp lemongrass, minced
- 4 whole garlic cloves, minced
- 2 whole shallots, minced
- 2 tbsp avocado oil
- 1 tsp black pepper
- 2 lb rice vermicelli
- 1 whole green leaf lettuce, shredded
- 2 cups mixed vietnamese herbs, such as mint, cilantro, and Thai basil
- 1 whole cucumber, julienned
- 1 cup pickled carrot and daikon
- 1/2 cup roasted peanuts, crushed
Directions
Method
- Marinate the pork shoulder with the fish sauce, sugar, honey, lemongrass, garlic, shallots, avocado oil, and black pepper for 4 hours.
- Cook the rice vermicelli until tender, rinse briefly, and drain very well.
- Grill the pork over high heat until the edges char and the center reaches {{temperature:145°F}}, 2-3 minutes per side. Rest for 3 minutes.
- Divide the noodles, green leaf lettuce, mixed Vietnamese herbs, cucumber, and pickled carrot and daikon among bowls.
- Top with the grilled pork and roasted peanuts, then serve with nuoc cham for spooning over the bowl.
