Bun Thit Nuong (Grilled Pork and Vermicelli Salad)

Ingredients

Thit Nuong (BBQ pork)

• 1 lb pork shoulder, sliced thin
• 1 tablespoon diced garlic
• 2 tablespoons oyster sauce
• 1/4 cup sugar
• 1/4 cup sake
• 1/4 cup fish sauce
• 1/4 cup oil
• 1/2 teaspoon five-spice powder
• fresh ground pepper

Nuoc Mam (sweet fish sauce)

• 1/2 cup fish sauce
• 1/2 cup sugar
• 1 cup hot water
• 1 teaspoon crushed garlic
• 1-2 Thai chile
• 1 slice lime

Bun (vermicelli)

• 4 cups rice vermicelli
• 2 cups iceberg lettuce, chopped
• 2 cups bean sprouts
• 1 cup mint, chopped
• 1 cup cilantro, chopped
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/2 cup chopped peanuts
• hoisin sauce, to taste

Directions

1. 1

   Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.

2. 2

   While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.

3. 3

   Boil vermicelli according to package directions, draining once cooked through.

4. 4

   Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.

5. 5

   In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!

6. 6

   Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.

7. 7

   Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).