Bun thit nuong, BBQ pork with rice vermicelli, is a dish commonly found in American Vietnamese restaurants and is one of my favorite meals. I finally decided to try making it myself and discovered this recipe, making a few tweaks to suit my own tastes.
Thit Nuong (BBQ pork)
- 1 lb pork shoulder, sliced thin
- 1 tablespoon diced garlic
- 2 tablespoons oyster sauce
- 1⁄4 cup sugar
- 1⁄4 cup sake
- 1⁄4 cup fish sauce
- 1⁄4 cup oil
- 1⁄2 teaspoon five-spice powder
- fresh ground pepper
Nuoc Mam (sweet fish sauce)
- 1⁄2 cup fish sauce
- 1⁄2 cup sugar
- 1 cup hot water
- 1 teaspoon crushed garlic
- 1 -2 Thai chile
- 1 slice lime
- 4 cups rice vermicelli
- 2 cups iceberg lettuce, chopped
- 2 cups bean sprouts
- 1 cup mint, chopped
- 1 cup cilantro, chopped
- 1 carrot, julienned
- 1 cucumber, julienned
- 1⁄2 cup chopped peanuts
- hoisin sauce, to taste
- Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.
- While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.
- Boil vermicelli according to package directions, draining once cooked through.
- Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
- In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!
- Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
- Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).
I made this tonight and it was deLicious and very fLavorfuL. I doubLed the recipe and used 2 pounds of pork Leg meat. Instead of sake I used chinese cooking wine. I marinated over night and pan fried it. I served it with some vermiceLLi, cucumbers, red Leaf Lettuce, and nuoc cham. WiLL definateLy be making again. Thanks for posting!