Bun Thit Nuong (Grilled Pork and Vermicelli Salad)

Recipe by Spectatrix
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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!).
Advertisement