Vietnamese Grilled Pork Thit Nuong Recipes

CHAR GRILLED PORK NECK WITH VERMICELLI NOODLES: BUN THIT NUONG

Steps:

• In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.
• Coat the pork well then enclose the flavors with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.
• Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.
• Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.
• Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.
• Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)

Steps:

• Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand.
• 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 375 F 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. Don't take your eyes off the broiler!
• 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.