Bun Thit Nuong Recipe

Pork shoulder: Thinly sliced for quick grilling and tender texture.

Vermicelli noodles: Light and chewy noodles that form the base of the dish.

Mint: Fresh herb that adds a refreshing flavor.

Cilantro: Adds a bright, citrusy note.

Basil: Provides a sweet and slightly peppery taste.

Lettuce: Adds a crisp texture to the dish.

Pickled carrots and daikon: Tangy and crunchy, these pickled vegetables add a burst of flavor.

Roasted peanuts: Crushed for a nutty crunch.

Fish sauce: Essential for the marinade and sauce, adding umami depth.

Sugar: Balances the flavors in the marinade and sauce.

Lemongrass: Minced to infuse the pork with a citrusy aroma.

Garlic: Minced for a pungent kick.

Soy sauce: Adds a salty, savory element to the marinade.

Vegetable oil: Used for grilling the pork.

Lime juice: Adds acidity and brightness to the sauce.

Water: Used to dilute the sauce to the right consistency.

Chili: Sliced for a bit of heat in the sauce.

When marinating the pork, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors from the fish sauce, lemongrass, and garlic penetrate deeply, resulting in a more flavorful and tender grilled pork. Additionally, letting the pork marinate overnight in the refrigerator can enhance the taste even further.

• thinly sliced pork shoulder - Substitute with chicken thighs: Chicken thighs provide a similar texture and rich flavor, making them a good alternative to pork shoulder.

• vermicelli noodles - Substitute with rice noodles: Rice noodles have a similar texture and are commonly used in Vietnamese cuisine.

• mint, cilantro, basil fresh herbs - Substitute with parsley, dill, tarragon: These herbs can provide a fresh and aromatic flavor profile similar to the original herbs.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can hold up well in the dish.

• pickled carrots and daikon - Substitute with pickled cucumbers: Pickled cucumbers provide a similar tangy flavor and crunch.

• crushed roasted peanuts - Substitute with crushed roasted cashews: Cashews offer a similar texture and nutty flavor.

• fish sauce - Substitute with soy sauce: Soy sauce provides a savory umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey can add sweetness and a slight floral note to the dish.

• minced lemongrass - Substitute with lemon zest: Lemon zest can provide a citrusy flavor similar to lemongrass.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a similar flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of vegetable oil.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• sliced chili - Substitute with red pepper flakes: Red pepper flakes can add a similar level of heat and spice to the dish.

• Allow the grilled pork to cool completely before storing. This prevents condensation and keeps the meat from becoming soggy.
• Store the grilled pork in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pork in a freezer-safe bag or container for up to 2 months.
• Keep the vermicelli noodles separate from other ingredients to maintain their texture. Store them in an airtight container in the refrigerator for up to 3 days.
• Fresh herbs like mint, cilantro, and basil should be wrapped in a damp paper towel and placed in a plastic bag in the refrigerator. This keeps them fresh for up to a week.
• Shredded lettuce should be stored in a separate container with a paper towel to absorb excess moisture. This helps keep it crisp for up to 3 days.
• Pickled carrots and daikon can be stored in their pickling liquid in a jar or airtight container in the refrigerator for up to 2 weeks.
• The sauce can be stored in a sealed jar or container in the refrigerator for up to a week. Shake or stir well before using.
• To reheat the grilled pork, place it in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, you can reheat it in a microwave on medium power for 1-2 minutes.
• When ready to serve, assemble the bowls with the stored ingredients, ensuring each component is fresh and at the right temperature. Drizzle with the sauce and enjoy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the leftover grilled pork slices in the skillet and cook for 2-3 minutes on each side until heated through.
  4. In a separate pot, bring water to a boil and add the vermicelli noodles for about 1-2 minutes to reheat. Drain well.
  5. Reassemble your Bun Thit Nuong bowl with reheated pork, noodles, and fresh ingredients.

• Microwave Method:

  1. Place the grilled pork slices on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.
  4. For the vermicelli noodles, place them in a microwave-safe bowl with a splash of water. Cover and microwave for 1-2 minutes.
  5. Reassemble your bowl with reheated components and fresh ingredients.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled pork slices on a baking sheet lined with aluminum foil.
  3. Cover the pork with another piece of foil to prevent drying out.
  4. Bake for 10-15 minutes until heated through.
  5. Reheat the vermicelli noodles by placing them in a heatproof bowl and pouring boiling water over them. Let sit for 1-2 minutes, then drain.
  6. Reassemble your Bun Thit Nuong bowl with reheated pork, noodles, and fresh ingredients.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the grilled pork slices in the steamer basket and cover.
  3. Steam for about 5-7 minutes until heated through.
  4. For the vermicelli noodles, place them in the steamer for the last 1-2 minutes of steaming.
  5. Reassemble your bowl with reheated components and fresh ingredients.

• Mixing bowl: Use this to combine all the marinade ingredients and mix them thoroughly with the pork.

• Grill: Essential for cooking the marinated pork to achieve that perfect char and smoky flavor.

• Tongs: Handy for flipping the pork on the grill to ensure even cooking on both sides.

• Pot: Needed to boil water for cooking the vermicelli noodles.

• Colander: Useful for draining the cooked vermicelli noodles.

• Small bowl: Ideal for mixing the sauce ingredients until the sugar is dissolved.

• Knife: Necessary for mincing the lemongrass and garlic, as well as slicing the chili.

• Cutting board: Provides a stable surface for chopping and mincing ingredients.

• Measuring cups: Helps in accurately measuring the liquid ingredients like fish sauce, lime juice, and water.

• Measuring spoons: Useful for measuring smaller quantities of ingredients such as sugar, minced lemongrass, and soy sauce.

• Serving bowls: Used to assemble the final dish with noodles, grilled pork, fresh herbs, lettuce, pickled vegetables, and crushed peanuts.

• Spoon: Handy for drizzling the sauce over the assembled bowls.

Marinate in advance: Prepare the pork marinade the night before and let it sit in the fridge. This will save you time on the day of cooking and enhance the flavors.

Use pre-shredded vegetables: Buy pre-shredded lettuce and pickled carrots and daikon from the store to cut down on prep time.

Batch cook noodles: Cook a large batch of vermicelli noodles and store them in the fridge. Reheat as needed for quick assembly.

Pre-make the sauce: Mix the fish sauce, lime juice, sugar, and water ahead of time and store it in a jar.