Vietnamese Grilled Pork Vermicelli Salad Bowl
Experience the vibrant flavors of Vietnam with this delightful Grilled Pork Vermicelli Salad Bowl. Featuring succulent slices of marinated pork shoulder grilled to perfection, this dish combines the refreshing crunch of fresh vegetables, the aromatic notes of fragrant herbs, and the satisfying texture of rice vermicelli. Traditionally served with a tangy nuoc cham sauce that balances sweet, salty, and spicy flavors, this meal is perfect for a light lunch or dinner. Each bite brings together the warmth of grilled pork with the coolness of fresh ingredients, creating a harmonious blend that captures the essence of Vietnamese cooking. This recipe easily accommodates personal preferences, allowing you to substitute protein or adjust the vegetable medley to suit your taste.
4
Servings
500
Calories
24
Ingredients
Ingredients
pork shoulder
1 lb (sliced thin)
garlic
1 tablespoon (diced)
oyster sauce
2 tablespoons
sugar
1/4 cup
sake
1/4 cup
fish sauce
1/4 cup
oil
1/4 cup
five-spice powder
1/2 teaspoon
fresh ground pepper
to taste
fish sauce
1/2 cup
sugar
1/2 cup
hot water
1 cup
crushed garlic
1 teaspoon
Thai chile
1-2
lime
1 slice
rice vermicelli
4 cups
iceberg lettuce
2 cups (chopped)
bean sprouts
2 cups
mint
1 cup (chopped)
cilantro
1 cup (chopped)
carrot
1 (julienned)
cucumber
1 (julienned)
chopped peanuts
1/2 cup
hoisin sauce
to taste
Instructions
1
In a mixing bowl, combine the pork shoulder, diced garlic, oyster sauce, sugar, sake, fish sauce, oil, five-spice powder, and freshly ground pepper. Mix well until the pork is fully coated in the marinade. Cover and refrigerate for at least 30 minutes, preferably a few hours for enhanced flavor.
2
While the pork marinades, prepare the nuoc mam sauce. In a separate bowl, combine 1/2 cup fish sauce, 1/2 cup sugar, and 1 cup hot water. Stir until the sugar is completely dissolved. Add crushed garlic, finely chopped Thai chiles to taste, and a slice of lime for acidity. Set aside.
3
Cook the rice vermicelli according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
4
Preheat your grill or broiler. Remove the marinated pork from the refrigerator and grill over high heat for 3-4 minutes per side until nicely caramelized and cooked through. If you're using a stovetop, heat a skillet over medium-high heat and cook the pork, then finish under the broiler for a few minutes for that delicious charred effect.
5
To assemble the bowls, place a generous portion of vermicelli as the base. Top with an assortment of chopped iceberg lettuce, bean sprouts, mint, cilantro, julienned carrot, and cucumber. Slice the grilled pork and arrange it on top.
6
Sprinkle chopped peanuts over the salad, and drizzle with nuoc cham and hoisin sauce to taste. Serve immediately and enjoy your homemade Bun Thit Nuong!
Nutrition Information
20
Fat
55
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this Vietnamese recipe?
The recipe uses 1 lb of pork shoulder, sliced thin.
What ingredients are in the pork marinade?
The marinade consists of garlic, oyster sauce, sugar, sake, fish sauce, oil, five-spice powder, and freshly ground pepper.
How long should the pork marinate?
The pork should marinate for at least 30 minutes, though several hours are preferred for enhanced flavor.
What are the components of the nuoc mam sauce?
The sauce is made from fish sauce, sugar, hot water, crushed garlic, Thai chiles, and a slice of lime.
How do you prepare the rice vermicelli?
Cook it according to package instructions, then drain and rinse under cold water to stop the cooking process.
How long does it take to grill the pork?
The pork should be grilled over high heat for 3-4 minutes per side until caramelized.
Can I cook the pork without an outdoor grill?
Yes, you can use a skillet over medium-high heat and finish it under the broiler for a charred effect.
What vegetables are recommended for the salad bowl?
The bowl includes iceberg lettuce, bean sprouts, julienned carrot, and julienned cucumber.
Which fresh herbs are used in this dish?
The recipe calls for chopped mint and cilantro.
What are the final garnishes for the bowl?
The dish is topped with chopped peanuts and drizzled with nuoc cham and hoisin sauce.
How many calories are in one serving?
Each serving contains approximately 500 calories.
What is the protein content per serving?
There are 25 grams of protein per serving.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the fat content for this dish?
The dish contains 20 grams of fat per serving.
How many carbohydrates are in a serving?
There are 55 grams of carbohydrates per serving.
What category of meal is this recipe?
It is categorized as a One Dish Meal.
Is this dish served warm or cold?
It combines the warmth of grilled pork with the coolness of fresh vegetables and rinsed vermicelli.
How is the carrot prepared?
The carrot should be julienned.
What type of chile is used for the sauce?
The recipe uses 1-2 Thai chiles.
How much sugar is used in the sauce?
The nuoc mam sauce requires 1/2 cup of sugar.
What type of lettuce is best for this bowl?
Chopped iceberg lettuce is used for its refreshing crunch.
Can I customize the ingredients?
Yes, you can substitute the protein or adjust the vegetable medley to suit your taste.
What is the base of the salad bowl?
The base is a generous portion of rice vermicelli noodles.
What is the flavor profile of the nuoc cham sauce?
It balances sweet, salty, and spicy flavors with a tangy acidity from lime.
How do you ensure the sauce sugar dissolves?
Combine it with hot water and stir until completely dissolved.
What spice blend is used for the pork?
Half a teaspoon of five-spice powder is used in the marinade.
Is there alcohol in the marinade?
Yes, the marinade includes 1/4 cup of sake.
How much garlic is used in total?
The recipe uses 1 tablespoon of diced garlic for the pork and 1 teaspoon of crushed garlic for the sauce.
What type of oil should I use for the pork?
The recipe specifies 1/4 cup of oil in the marinade; usually a neutral oil works best.
What is the traditional name for this dish?
It is traditionally known as Bun Thit Nuong.