Authentic Bun Thit Nuong (Vietnamese Grilled Pork Vermicelli

• servings: 4 servings
• active time: 40 minutes
• total time: 50 minutes

Ingredients

2 lb pork shoulder (cut into ⅛ inch pieces, see note 1)

2 stalks lemongrass (minced, see note 2)

1 shallot (minced, see note 3)

2 cloves garlic (minced)

2 tbsp fish sauce

1 tbsp soy sauce (see note 4)

1 tbsp oyster sauce (see note 5)

2 tbsp vegetable oil (see note 6)

1 tbsp honey

1 tbsp light brown sugar (see note 7)

2 cups lettuce (~8 lettuce leaves)

¼ cup pickled daikon

¼ cup pickled carrots

½ cup cucumbers (thinly sliced)

¼ cup mint

16 oz vermicelli noodles

2 tbsp peanuts (optional, crushed, see note 8)

½ cup Vietnamese dipping sauce

Directions

Add all the ingredients for the pork marinade to a large bowl. Mix and let it marinate for 30 minutes. For the best flavor, marinate for at least an hour.

While the pork is marinating, prep the rest of your ingredients. Make your Vietnamese dipping sauce, boil your vermicelli noodles, pickled your daikon and carrots, and cut your cucumbers. If you are making peanuts, prep these as well.

Prep your grill. I used an indoor grill, so I heat it up for 10 minutes. Grill your pork pieces for 1-2 minutes on each side until you get nice grill marks and the pork is cooked through.

Now you're ready to make your vermicelli bowls! Add vermicelli noodles to a bowl. Follow with a few pieces of lettuce, pickled daikon, pickled carrots, cucumbers, and mint. Finish it off with crushed peanuts and a drizzle of Vietnamese dipping sauce.

Nutrition

• Serving Size: 1 noodle bowl
• Calories: 431 kcal
• Total Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Cholesterol: 93 mg
• Sodium: 1895 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 31 g