Entree: Vietnam – Central Vietnam – Bún Thịt Nướng (Grilled marinated pork served over rice vermicelli with fresh herbs and a tangy fish-sauce dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) pork shoulder, thinly sliced
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (25 g) brown sugar
- 2 tbsp (30 ml) vegetable oil
- 2 stalks lemongrass, white parts minced
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 tsp (5 g) ground black pepper
- 8 oz (225 g) dried rice vermicelli noodles
- 1 cup (120 g) shredded carrot
- 1 cup (120 g) shredded daikon radish
- 1/2 cup (120 ml) rice vinegar
- 1/4 cup (50 g) granulated sugar
- 1 tsp (5 g) salt
- 1 small head lettuce, leaves separated and washed
- 1 cup (25 g) fresh mint leaves
- 1 cup (25 g) fresh cilantro leaves
- 1/2 cup (50 g) cucumber, thinly sliced
- 1/4 cup (35 g) roasted peanuts, coarsely crushed
- 2 tbsp (10 g) fried shallots (store-bought or homemade)
- For nuoc cham dressing:
  - 1/4 cup (60 ml) fish sauce
  - 1/4 cup (60 ml) freshly squeezed lime juice
  - 1/4 cup (60 ml) warm water
  - 3 tbsp (45 g) granulated sugar
  - 1 clove garlic, minced
  - 1 small red bird’s eye chili, thinly sliced (adjust to taste)

Instructions

1. Combine fish sauce, brown sugar, vegetable oil, minced lemongrass, garlic, shallots, and black pepper in a bowl; add the thinly sliced pork and toss to coat. Marinate at least 30 minutes, preferably 2–4 hours in the refrigerator.
2. Prepare quick pickles: toss shredded carrot and daikon with rice vinegar, 1/4 cup (50 g) sugar, and 1 tsp (5 g) salt; let sit at least 20 minutes, then drain.
3. Cook the rice vermicelli according to package instructions: briefly soak or blanch in boiling water until tender, drain, rinse with cold water, and drain again.
4. Make nuoc cham: dissolve 3 tbsp (45 g) sugar in warm water (1/4 cup / 60 ml), stir in fish sauce (1/4 cup / 60 ml) and lime juice (1/4 cup / 60 ml); add minced garlic and sliced chili, taste and adjust balance of sweet, salty, sour.
5. Grill or pan-sear the marinated pork over high heat in a grill pan or charcoal/ gas grill until edges caramelize and pork is cooked through, about 2–4 minutes per side for thin slices. Let rest briefly and then chop or slice into bite-sized pieces.
6. To assemble: place a portion of rice vermicelli in each bowl, top with grilled pork, drained pickled vegetables, lettuce, cucumber, mint, cilantro, crushed peanuts, and fried shallots. Serve with nuoc cham on the side to drizzle over the bowl and enjoy immediately.