Bun Thit Nuong
Grilled Vietnamese marinated pork served over rice vermicelli with fresh herbs and a tangy fish sauce dressing. This weeknight dinner is ready in under 30 minutes and tastes like restaurant-quality.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
- 1 lb pork shoulder or butt, boneless
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- ½ lb rice vermicelli, dried
- 1 cup fresh herbs (cilantro, mint, or basil), chopped
Instructions
- 1
Slice the pork shoulder lengthwise (along the direction the meat fibers run) into strips about 1/4 inch thick and 3 inches long, like thin cutlets.
- 2
In a small bowl, stir together the fish sauce, brown sugar, minced garlic, and 1 tablespoon water until the sugar dissolves completely.
- 3
Place the pork strips in a large shallow dish or zip-top bag and pour the marinade over them, turning each piece to coat all sides evenly.
- 4
Let the pork sit at room temperature for 10 minutes while you prepare the rice.
- 5
Bring a large pot of water to a boil over high heat, then add the rice vermicelli and stir gently to separate the strands.
- 6
Cook the noodles for 4 to 5 minutes, stirring once halfway through, until they are soft but still slightly firm to the bite.
- 7
Drain the noodles in a colander and rinse them under cold running water until cool, then set aside in a large bowl.
- 8
Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
- 9
Working in two batches to avoid crowding, lay the marinated pork strips in the hot pan in a single layer without overlapping.
- 10
Cook the first batch for 3 to 4 minutes without moving, until the underside turns golden brown and caramelized.
- 11
Flip each piece over using tongs and cook the second side for 2 to 3 minutes until golden brown, then transfer to a clean plate.
- 12
Repeat with the second batch of pork, cooking in the same skillet, then transfer to the plate.
- 13
Divide the cooled noodles between two bowls, piling them in the center of each.
- 14
Arrange the grilled pork strips on top of the noodles in each bowl.
- 15
Scatter the fresh chopped herbs evenly over the top of each bowl.
- 16
Drizzle any remaining pan juices from the plate over the pork in each bowl.
Tools you’ll need
- cutting board
- sharp knife
- small mixing bowl
- large shallow dish or zip-top bag
- large pot
- wooden spoon
- colander
- 12-inch skillet or grill pan
- tongs
- two serving bowls
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