Bún Thịt Nướng Recipe (Vietnamese Grilled Pork & Rice Noodles)

Method7 steps · about 4 hr 45 min

1. 1

   Step 1: Prepare the pork. Slice the raw 1.5 lb pork shoulder thin, a little less than 1/4", or about 5mm thick. It helps to slightly freeze it beforehand, so you can maintain an even and thin cut, but it's not critical.

   Uses 1.5 lb pork shoulder (shoulder or butt)

2. 2

   Step 2: Mix all marinade ingredients. Mince 3 tbsp shallot and 3 tbsp garlic then add to a mixing bowl with 1/4 cup granulated sugar, 3 tbsp neutral cooking oil, 1.5 tbsp fish sauce, 1/2 tbsp caramel color, 1/2 tbsp ground black pepper, and mix until sugar dissolves.

   Uses 3 tbsp shallot (minced) · 3 tbsp garlic (minced) · 1/4 cup granulated sugar · 3 tbsp neutral cooking oil · 1.5 tbsp fish sauce · 1/2 tbsp caramel color (see notes*) · 1/2 tbsp ground black pepper

3. 3

   Step 3: Mix the sliced pork with the marinade, cover and refrigerate at least 4 hours or overnight. Choose either the charcoal-grill method in step 4 or the oven method in step 5.

   Marinate pork refrigerated · 240 minUses one-and-a-half pounds pork sliced about five millimetres thick · shallot, garlic, sugar, cooking oil, fish sauce, caramel colour and black pepper mixed until sugar dissolves

4. 4

   Step 4: For the charcoal option, arrange hot coals with about one quarter of the grill as a cooler zone. Close the lid about 5 minutes to heat the grates, then clean them. Grill the marinated pork in uncrowded batches, turning every 1–2 minutes and moving pieces away from flare-ups as needed. Cook to at least 145°F (63°C), then rest at least 3 minutes before serving. Skip the oven alternative.

   Uses same pork batch after at least four hours refrigerated marinade; use charcoal route OR oven route

5. 5

   Step 5: For the oven alternative, bake the marinated pork at 375°F (190°C) for 10–15 minutes until nearly cooked. Finish under the broiler until golden, turning midway and watching continuously. Cook to at least 145°F (63°C), then rest at least 3 minutes before serving. This replaces the charcoal method.

   Bake Pork · 15 minUses same pork batch after at least four hours refrigerated marinade; replaces charcoal route

6. 6

   Step 6: Boil the dried rice vermicelli according to its package instructions, then drain. Divide the cooked noodles and rested pork among four bowls with lettuce, sliced cucumber, mint, Vietnamese perilla and Vietnamese balm. As a guide, use about 1 cup cooked noodles and 1 cup lettuce, a few mint leaves, 1 tbsp each perilla and balm, and about ¾ of a Persian cucumber per bowl.

   Uses 1 package rice noodles (small or medium thickness*) · green leaf lettuce (I prefer butter lettuce) · 4 Persian cucumbers · Vietnamese balm (kinh giới) · Vietnamese perilla (tiá tô) · mint (rau thơm) · water for boiling rice vermicelli according to package · pork cooked by ONE of steps 4 or 5 to 145°F and rested at least three minutes

7. 7

   Step 7: Top with garnishes. In each bowl I like about 1 tbsp pickles, 1/2 tbsp scallion & oil, 1/2 tbsp crushed peanuts, and 1 egg roll. I like to drizzle the dipping sauce as I eat so I can adjust the amount or tweak the saltiness as I go.

   Uses 4–6 cooked Vietnamese egg rolls · 4 tbsp pickled daikon and carrots (đồ chua) · 2 tbsp scallion in oil (mở hành) · 2 tbsp crushed peanuts · prepared fish sauce / nước chấm · four bowls with boiled drained rice vermicelli, cooked rested pork, lettuce, cucumbers and herbs