Grilled Pork with Vermicelli Recipe

(Bun Thit Nuong)

Ingredients : Serves 6 (Cooking time: 1 hr)

600 g

1 kg

100 g

Marinade

2 stalks

1 teaspoon

1/4 teaspoon

1 teaspoon

1 tablespoon

1 teaspoon

Garnishing

1 tablespoon

2-3 sprigs

100 g

75 g

Pork shoulder or lion, thinly sliced

Dried rice vermicelli

Peanuts (groundnuts), roasted and crushed

Lemon grass, bulbous portions only, finely chopped

Garlic, finely chopped

Ground white pepper

Sugar

Fish sauce

Chicken seasoning powder

Red chili, finely chopped

Pickled carrot and radish

Thai basil leaves

Bean sprouts

Lettuce, julienned

Cucumber, julienned

Method :

Combine marinade ingredients and marinate pork for 5 minutes.
Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside.
Grill pork over a medium charcoal flame until golden brown.
To serve, divide garnish equally into 6 serving bowls.
Top with rice vermicelli and grilled pork.
Sprinkle with peanuts and mixed fish sauce.
Toss well before eating.

Tip: You can also use grilled chicken or beef stir-fried with chopped lemon grass in place of pork.