Description
A delightful and flavorful Vietnamese Grilled Pork Noodle Bowl Bún Thịt Nướng that impresses with vibrant tastes and textures.
Ingredients
Scale
- 1 lb Pork butt (Tender cut for marination)
- 3 tbsp Fish sauce (For umami flavor)
- 2 tbsp Sugar (Balances savory notes)
- 0.5 cup Hot water (To dissolve sugar)
- 2 tbsp Vegetable oil (Keeps pork moist)
- 1 tsp Freshly ground pepper (Enhances flavor)
- 1 medium Chopped shallot (Adds aroma)
- 2 cloves Finely chopped garlic (Infuses rich flavor)
- 2 stems Scallions (Fresh onion flavor)
- 8 oz Vermicelli noodles (Base for the bowl)
- 1 cup Butter lettuce (Crunchy wrap)
- 1 cup Lebanese cucumbers (Crisp texture)
- 0.5 cup Mint (Cooling herb)
- 0.5 cup Vietnamese mint (Authentic flavor)
- 0.5 cup Thai basil (Sweet aroma)
- 0.5 cup Perilla (Unique flavor)
- 1 cup Bean sprouts (Crunchy freshness)
- 3 tbsp Scallion oil (Rich scallion flavor)
- 0.5 cup Roasted peanuts (Crunchy finish)
- 1 cup Dipping sauce (Ties the dish together)
- 1 cup Pickled vegetables (Tangy contrast)
- 1 cup Carrots and daikon (For pickling)
- 0.5 cup Rice wine vinegar (For pickling)
- 1 tbsp Granulated sugar (Sweetens pickling mixture)
- 2 tbsp Fresh lime juice (Zesty brightness)
- 1 whole Bird’s eye chili (For heat)
- 1 tsp Salt (Enhances flavors)
Instructions
- Dissolve the sugar in hot water in a bowl. Stir until fully melted.
- Combine the marinade ingredients in a lidded container. Add the pork and toss well to coat.
- Cover and marinate the pork in the fridge for at least 4 hours.
- Prepare the pickling liquid by whisking together water, vinegar, and sugar. Let carrots and daikon pickle for 2 hours.
- Make the dipping sauce by combining fish sauce, water, sugar, lime juice, and sliced chili.
- Cook the scallion oil by simmering oil, salt, and scallion in a pan for 2 minutes.
- Prepare the vermicelli noodles according to package instructions and rinse under cold water.
- Set up your grill. Grill marinated pork over direct heat for about a minute on each side.
- Move the pork to the cooler side of the grill, turning for 6-8 minutes until fully cooked.
- Assemble the noodle bowls with noodles, butter lettuce, fresh herbs, cucumbers, and bean sprouts.
Notes
- Prep Time: 240 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg