Grilled Pork Vermicelli

Name: Grilled Pork Vermicelli (Bún Thịt Nướng)
Cuisine: Vietnamese
Ingredients: 2 to 3 pounds (910 g to 1.4 kg) pork loin, sliced into ½-inch-thick (1.25-cm) pieces, dried with a paper towel; 1 recipe Grilled Meats Marinade; ⅓ cup (80 ml) vegetable oil, if frying and not grilling; 1 (14-ounce/400-g) bag dried rice vermicelli noodles (bag bún), such as Bamboo Tree; 1 (14-ounce/400-g) bag dried rice vermicelli noodles (bag bún), such as Bamboo Tree; 1 (14-ounce/400-g) bag dried rice vermicelli noodles (bag bún), such as Bamboo Tree; 1 pound (455 g) mung bean sprouts; 1 head leaf lettuce, thinly sliced; 2 mini cucumbers, thinly sliced crosswise; 1 bunch fresh basil, stems removed; 1 bunch fresh mint, stems removed; ½ cup (70 g) crushed peanuts; ½ cup (28 g) Crispy Fried Shallots or store-bought fried shallots, such as Wangderm; ½ cup (28 g) Crispy Fried Shallots or store-bought fried shallots, such as Wangderm; ½ cup (28 g) Crispy Fried Shallots or store-bought fried shallots, such as Wangderm; ½ cup (120 ml) Green Onion Oil; Vietnamese Dipping Sauce

Bún Thịt Nướng

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madame Vo

By Jimmy Ly and Yen Vo

Published 2024

About

While the combinations and possibilities for grilled or nướng dishes are endless, one of our favorite recipes in this category is grilled pork and vermicelli, which might be described as a pork noodle salad, since the noodles can be presented at room temperature with the meat on top. This is Yen’s go-to lunch-time dish because it’s quick and easy and not too heavy.

Ingredients

Asia
Vietnam
Main course

Ingredients

Method