Vietnamese Grilled Pork (bun-thit-nuong)
Ingredients
Ingredients | Measure |
Pork | 1.5 pounds sliced |
Rice Vermicelli | 1 package thin |
Egg Rolls | 4-6 |
Challots | 3 tablespoons minced |
Garlic | 1.5 tablespoons minced garlic |
Sugar | ¼ cup |
Fish Sauce | 1 tablespoon |
Soy sauce | ½ tablespoon thick |
Pepper | ½ tablespoon |
Olive Oil | 3 tablespoons |
Cucumber | Sliced |
Mint | Leaves |
Peanuts | Crushed |
Instruction
- 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