Bun Thit Nuong (Grilled Pork and Vermicelli Salad)

Bun thit nuong is a simple meal from Vietnam consisting of cold rice vermicelli mixed with fresh vegetables and topped with hot barbecued pork. Served with nuoc cham sauce, it is a good summer dish — light, lowfat, healthy and cool.

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
• 1/2 cup fish sauce
• Nuoc Mam (sweet 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

Directions:

Mix all thit nuong ingredients together

Refrigerate and marinate for at least half an hour

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

Boil vermicelli according to package directions, draining once cooked through

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

In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts

Drizzle nuoc cham and hoisin sauce on top then serve

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