Recipe courtesy of Luke Nguyen
Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong
Total:
2 hr 24 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 24 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tablespoons sugar
  • 4 tablespoons fish sauce
  • 1 tablespoon honey
  • 1 teaspoon freshly ground black pepper
  • 6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste
  • 2 cloves garlic, finely diced
  • 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces
  • 2 tablespoons vegetable oil
  • 9 ounces cooked rice vermicelli noodle
  • 5 fresh mint leaves, sliced
  • 5 fresh perilla leaves, sliced
  • 5 fresh Vietnamese mint leaves, sliced
  • 1 Lebanese cucumber, halved and sliced
  • 2 handfuls bean sprouts
  • 4 tablespoons spring onion oil
  • 1/2 cup Dipping Fish Sauce, recipe follows
  • 4 tablespoons fried red Asian shallots (see Cook's Note)
  • 4 tablespoons crushed roasted peanuts
Dipping Fish Sauce:
  • 3 tablespoons fish sauce
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
  • 4 ounces or 1/2 cup water
  • 2 cloves garlic
  • 1 chile, chopped
  • 2 tablespoons fresh lime juice

Directions

Special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced half way down the middle

In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.

Coat the pork well then enclose the flavors with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.

Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.

Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.

Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.

Dipping Fish Sauce:

Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

Cook's Note

Fried red Asian shallots can be found at specialty Asian markets.

IDEAS YOU'LL LOVE

Bourbon-Mango Pulled Pork

Tuna Meatballs

Recipe courtesy of David Rocco

Pork Spare Ribs Slow Braised In Medicinal Broth: Suong Non Tiem Thuoc Bac

Recipe courtesy of Luke Nguyen

Char Grilled Chiang Mai Pork Belly

Recipe courtesy of Luke Nguyen

Eel, Char Grilled In Lemongrass and Turmeric: Luon Nuong Xa

Recipe courtesy of Luke Nguyen

Char Grilled Pork Paddies with Vietnamese Herbs: Bun Cha

Recipe courtesy of Luke Nguyen

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c