Bún Thịt Nướng Recipe (Vietnamese Grilled Pork & Rice Noodles

• Meat

  • 1 1/2 lbs Pork

• Produce

  • 1 Cucumbers
  • 1 1/2 tbsp Garlic
  • 1 Mint - (rau thơm
  • 1 Peanuts
  • 1 Pickled daikon and carrots - đồ chua
  • 3 tbsp Shallots
  • 1 Vietnamese perilla - tia to

• Condiments

  • 1 tbsp Fish sauce
  • 1/2 tbsp Soy sauce, thick

• Baking & Spices

  • 1/2 tbsp Pepper
  • 1/4 cup Sugar

• Oils & Vinegars

  • 3 tbsp Neutral cooking oil
  • 1 Scallion in oil - mở hanh

• Frozen

  • 4 Egg rolls if you wish

• Other

  • nước chấm
  • 1 package Rice vermicelli (small or medium thickness
  • Vietnamese balm – kinh giới

Found on hungryhuy.com

Ingredients

• 1.5 pounds pork, sliced
• 1 package rice vermicelli (small or medium thickness)
• 4-6 egg rolls if you wish (chả giò)
• 3 tablespoons shallots, minced
• 1.5 tablespoons garlic, minced
• ¼ cup sugar
• 1 tablespoon fish sauce
• ½ tablespoon thick soy sauce
• ½ tablespoon pepper
• 3 tablespoons neutral cooking oil
• mint – (rau thơm)
• Vietnamese perilla – tiá tô
• Vietnamese balm – kinh giới
• cucumbers, sliced
• Pickled daikon and carrots - đồ chua
• Scallion in oil - mở hành
• crushed peanuts
• nước chấm

Directions

• Slice the uncooked pork thinly, about ⅛. It helps to slightly freeze it (optional).
• Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
• Marinate the meat for 1 hour, or overnight for better results.
• Bake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.
• Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.