Vietnamese Grilled Pork Recipe - Bún Thịt Nướng Recipe

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat while pork shoulder is more economical.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted soy sauce

Soy sauce provides a similar umami flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness.

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

Thinly slice 2 pounds of pork shoulder and ask your butcher to do this.

Dice 2-3 fresh lemongrass, 1 large shallot, and 1 whole clove of garlic, and blend with 2-3 thai chili until finely minced.

Marinate the pork shoulder with 4 teaspoons of brown sugar, 2 tablespoons of chicken granulated seasoning, 2 tablespoons of oyster sauce, 6-8 tablespoons of fish sauce, 6 tablespoons of honey, 3 teaspoons of black or white pepper, and 2 teaspoons of five spice powder. Mix well and add minced lemongrass. Cover and marinate for at least 2-3 hours.

Boil vermicelli noodles according to package instructions with a little bit of salt. Drain and rinse off all the starch in warm water. Set aside.

Toast peanuts, remove the skin, and smash into coarse bits.

Make green onion oil by heating canola oil and mixing it with crispy pork lard fat, then adding chopped green onions and frying for about 20 seconds. Set aside.

Prepare the fish sauce by smashing a whole garlic and a couple of chili in a mortar with 6-8 tablespoons of sugar, squeezing in half a lime, adding 6-8 tablespoons of fish sauce, and 1-2 cups of coconut juice. Adjust seasoning to taste.

Prepare chopped cucumbers, lettuce, mint, and pickled daikon and carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens