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

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

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

Char Grilled Phu Quoc Salt and Chile Squid: Muc Nuong Thang

Recipe courtesy of Luke Nguyen

Carp Char Grilled In Betel Leaves: Ca Tram Nuong La Lop

Recipe courtesy of Luke Nguyen

Char Grilled Lobster with Spicy Sate Sauce: Tom Hum Nuong Sate

Recipe courtesy of Luke Nguyen

Char Grilled Hmong Black Pig Skewers with Sesame Salt: Thit Lon Nuong Muoi Vung

Recipe courtesy of Luke Nguyen

Stuffed Grilled Pork Chops

Recipe courtesy of Alton Brown

Char Grilled Salmon Salad

Recipe courtesy of Luke Nguyen

On TV

So Much Pretty Food Here