Vietnamese Grilled Pork (bun-thit-nuong)
Ingredients
- 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
Instructions
- 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.
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