Vietnamese Vermicelli Noodles with Grilled Pork (Bun Thit Nuong)

Here's the instructional video for my Vermicelli Noodles with Grilled Pork or Bun Thit Nuong! This is a perfect noodle dish for a hot day. It's savory but also so refreshing since it's packed with fresh veggies and herbs. You can also add fried spring rolls to your bowl like I did but that's optional. The grilled pork can also be used to make delicious Vietnamese sandwiches or banh mi so you can make two different meals with this meat!
Serving: 4-6 noodle bowls
Pork & Marinade Ingredients:
2 lb pork loin or pork belly thinly sliced. You can also use a combination of both.
1 minced shallot
1 tbsp minced garlic
3 tbsp chopped lemongrass
1 tbsp fish sauce
1 tbsp soy sauce
3 tbsp oyster sauce
1 tbsp honey
3 tbsp brown sugar
2 tbsp sesame oil
1 tsp five spice powder
1 tbsp sesame seeds
1/2 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil
Scallion Oil:
1 bunch of green onions/scallions
1 tsp salt
3/4 cup vegetable oil
Finely chop the green onions then add to the pan. Add salt and oil then cook for a few minutes on medium to high heat until scallions are soft.
Fish Sauce (Nuoc Mam) dressing:
1/2 cup water
1/4 cup sugar
1/4 cup fish sauce
1 tbsp minced garlic
1 tsp chili garlic sauce (or you can use fresh chili)
1 tsp lime juice
Mix it all together and stir until sugar is dissolved. Store in the refrigerator.
Additional ingredients:
Vermicelli noodles
Cucumbers
Lettuce
Mint
Crushed peanuts
Fried shallots
Thai chilies if you want a spicy kick
Instructions:
1. Thinly slice pork.
2. Mix pork with all marinade ingredients and marinate for at least 1 hour.
3. Grill the meat!
4. Cook your vermicelli noodles per package instructions.
5. Prepare your scallion oil and fish sauce (instructions above)
6. Cut cucumbers, lettuce and crush peanuts.
7. Prepare your bowl by adding desired amount of noodles, fresh vegetables, mint, grilled pork topped with scallion oil, crushed peanuts, fried shallots and fish sauce dressing. You can add Thai chilies if you want it spicy.
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