Vietnamese 20 min

Vietnamese Bun Thit Nuong (Vermicelli with Grilled Pork)

Name: Vietnamese Bun Thit Nuong (Vermicelli with Grilled Pork)
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs pork shoulder, sliced thin; 2 tablespoons fish sauce; 1 tablespoon sugar; 2 stalks lemongrass, white part only, minced; 3 cloves garlic, minced; 1 shallot, minced; 1 tablespoon sesame oil; 1 lb rice vermicelli, cooked and cooled; 2 cups lettuce, shredded; 1 cup bean sprouts; 1 cucumber, julienned; 1 cup fresh herbs (mint, cilantro, perilla); 1/4 cup roasted peanuts, crushed; 2 tablespoons fried shallots; Nuoc cham dipping sauce for serving

high-proteindairy-freehealthy

Ingredientsfor 2

480

Cal

34g

Protein

54g

Carbs

14g

Fat

11.5 lbs pork shoulder, sliced thin
22 tablespoons fish sauce
31 tablespoon sugar
42 stalks lemongrass, white part only, minced
53 cloves garlic, minced
61 shallot, minced
71 tablespoon sesame oil
81 lb rice vermicelli, cooked and cooled
92 cups lettuce, shredded
101 cup bean sprouts
111 cucumber, julienned
121 cup fresh herbs (mint, cilantro, perilla)
131/4 cup roasted peanuts, crushed
142 tablespoons fried shallots
15Nuoc cham dipping sauce for serving

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Instructions

1
Marinate pork in fish sauce, sugar, lemongrass, garlic, shallot, and sesame oil for 30 minutes. The lemongrass marinade is what sets Vietnamese grilled pork apart — it creates a deeply fragrant crust when charred.
2
Make nuoc cham: combine 3 tablespoons fish sauce, 3 tablespoons lime juice, 2 tablespoons sugar, 1/2 cup warm water, minced garlic, and chili. Stir until sugar dissolves.
3
Grill pork over high heat for 2–3 minutes per side until caramelized, charred at the edges, and cooked through. The char from the direct heat creates complex smoky-sweet flavors.
4
Let pork rest 2 minutes, then slice into bite-sized pieces.
5
To assemble: place room-temperature vermicelli in a bowl. Top with lettuce, bean sprouts, cucumber, and herbs. Arrange grilled pork on top. Scatter peanuts and fried shallots. Pour 3–4 tablespoons of nuoc cham over everything. Mix all components together before eating.