Bun Thit Nuong Noodle Bowl with Caramel-Kissed Pork
A vibrant noodle bowl piled high with cool rice vermicelli, chargrilled caramelized pork, crunchy pickled vegetables, and handfuls of fresh herbs, all drenched in a bright and tangy nuoc cham. This build-your-own bowl is summer in a dish, endlessly customizable and absolutely addictive.
Ingredients
- 1 lb pork shoulder or pork loin, sliced thin
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon honey
+ 14 more ingredients
Instructions
Combine the sliced pork with fish sauce, sugar, honey, garlic, shallots, lemongrass, and vegetable oil. Mix thoroughly and marinate for at least 30 minutes, or up to overnight in the refrigerator.
Quick-pickle the julienned carrot in rice vinegar and a pinch of sugar and salt for at least 15 minutes.
Cook the rice vermicelli according to package directions. Rinse thoroughly under cold running water until completely cool, then drain and set aside.
Prepare the nuoc cham by combining 1/4 cup fish sauce, 3 tablespoons lime juice, 3 tablespoons sugar, 1/4 cup warm water, minced garlic, and sliced chili. Stir until dissolved.
Thread the marinated pork onto skewers if grilling outdoors, or lay flat in a very hot grill pan. Cook over high heat for 2-3 minutes per side until deeply caramelized with charred edges.
Assemble the bowls: start with a bed of shredded lettuce, top with a generous mound of cold vermicelli noodles, then arrange the hot grilled pork on top.
Garnish each bowl with pickled carrots, bean sprouts, fresh herbs, crushed peanuts, and fried shallots.
Pour nuoc cham generously over everything and toss together before eating.
Nutrition Estimate
Per serving • Estimated by Blinner AI