Bún Thit Nuóng (vermicelli) 🐖

Vietnamese
Written By Hannah Coward

MARINADE
1 lb pork roast, sliced into thin strips
3 tbsp shallot, minced
3 tbsp garlic, minced
3 tbsp lemongrass paste
2 tbsp green onion, thinly sliced
2 tbsp sugar
2 tbsp soy sauce
½ tbsp sesame oil
2 tbsp fish sauce (optional)
2 tbsp fresh cilantro, finely chopped (optional)
1 tsp cracked black pepper

NOODLES & TOPPINGS
vermicelli noodles
lettuce, shredded 🥬
bean sprouts
carrot, finely shredded 🥕
cucumber spears 🥒
pickled daikon radish spears
crushed peanuts 🥜
cilantro and/or mint

Vietnamese dipping sauce (nuoc cham)
soy sauce (optional)
chili garlic paste (optional)

DIRECTIONS

  • Marinate sliced pork overnight

  • Grill (or pan sear) on high heat

  • Fill bowl halfway with noodles and arrange toppings (and grilled pork) around the top

  • Sauce with nuoc cham and serve!

Hannah Coward
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