Imagine a dish that transports you straight to the bustling streets of Vietnam, where every bite is a symphony of sweet, savory, and smoky flavors. Bun Thit Nuong is not just a meal; it's a culinary adventure that combines tender, caramelized grilled pork with fresh herbs, silky rice noodles, and a vibrant array of textures that will make your taste buds dance with excitement. Whether you're a seasoned foodie or a curious home cook, this recipe promises to turn your kitchen into a Vietnamese street food paradise.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- Pork shoulder, sliced
- Fish sauce
- Sugar
- Garlic, minced
- Shallots, minced
- Black pepper
- Rice vermicelli noodles
- Fresh herbs (mint, cilantro, basil)
- Cucumber, sliced
- Carrots, shredded
- Peanuts, crushed
Instructions
- Prepare the marinade by combining fish sauce, sugar, minced garlic, minced shallots, and black pepper in a large bowl. Whisk until sugar dissolves completely.
- Slice pork shoulder into thin, uniform strips about 1/4 inch thick. Place pork in marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor penetration.
- Prepare rice vermicelli noodles according to package instructions. Typically, boil water, add noodles, and cook for 3-4 minutes until tender. Drain and rinse with cold water to stop cooking process.
- Preheat grill or grill pan to medium-high heat. Remove pork from marinade and shake off excess liquid.
- Grill pork strips for 3-4 minutes per side, or until edges are caramelized and internal temperature reaches 145°F. Let rest for 5 minutes after grilling.
- Prepare garnishes by slicing cucumber, shredding carrots, chopping fresh herbs, and crushing peanuts.
- Assemble dish by placing rice vermicelli in serving bowls. Top with grilled pork, fresh herbs, cucumber, and shredded carrots.
- Sprinkle crushed peanuts over the top for added texture and flavor.
- Serve immediately with traditional Vietnamese dipping sauce (nuoc cham) on the side.
Tips
- Marination is Key: For maximum flavor, let the pork marinate overnight. The longer it sits, the more deeply the marinade penetrates the meat.
- Meat Selection Matters: Choose a well-marbled pork shoulder for the most tender and flavorful result. Trim excess fat, but keep some for juiciness.
- Grill Temperature Technique: Use medium-high heat to achieve those beautiful caramelized edges without burning the meat. A cast-iron grill pan works wonderfully if you don't have an outdoor grill.
- Fresh Herb Freshness: Chop herbs just before serving to maintain their vibrant flavor and aroma. A mix of mint, cilantro, and basil provides the authentic Vietnamese touch.
- Noodle Preparation: Rinse rice vermicelli with cold water after cooking to prevent clumping and create the perfect texture.
- Dipping Sauce Hack: If you're short on time, you can use store-bought nuoc cham, but homemade always tastes better.
- Presentation is Everything: Serve the components separately and let diners assemble their own bowls for an interactive dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
