Vietnamese Grilled Pork (bun-thit-nuong)
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Vietnamese
- Course
- Main
- Ready in
- 30 min
- Effort
- Some steps
Ingredients
×1
- 1.5 pounds sliced Pork
- 1 package thin Rice Vermicelli
- 4-6 Egg Rolls
- 3 tablespoons minced Challots
- 1.5 tablespoons minced garlic Garlic
- ¼ cup Sugar
- 1 tablespoon Fish Sauce
- ½ tablespoon thick Soy sauce
- ½ tablespoon Pepper
- 3 tablespoons Olive Oil
- Sliced Cucumber
- Leaves Mint
- Crushed Peanuts
Method
- 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.
Tags
- pork
- rice
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.