My number one meal that I order at a Vietnamese restaurant is Bun Thit Nuong. I love the seasoned grilled pork with fresh veggies. It is so surprising that I have never made this from scratch. Since I made grilled pork sandwiches and had plenty of pork left over, this was the perfect dish to make with the left over meat.
Thit Nuong - Grilled Pork
- 1 1/2 - 2 lbs pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled. Also, do not use lean pork as it will become dry.)
- 2 tbsp minced Lemongrass.
- 1-2 cloves garlic, minced
- 2-3 shallots, minced
- 1 tbsp ground pepper
- 1/4 cup sugar
- 2 tbs fish sauce
- 3 tbsp sesame oil
- 1 tbsp thick soy sauce
- 1 tbsp regular soy sauce
Marinade the pork for a couple of hours or overnight.
Grill the pork until golden brown and slightly charred on each side.
Nuoc Cham (dipping sauce)
Makes ¾ cup
- 3 tablespoons lime juice (1 fat, thin skin lime)
- 2 tablespoons sugar
- ½ cup water
- 2 ½ tablespoons fish sauce
1 small garlic clove, finely minced
1 or 2 Thai chilis, thinly sliced or 1 teaspoon store bought (tuong ot toi)
1. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and ask yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.
2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy.Bun Thit Nuong
- grilled pork- recipe above
- cucumbers (diced)
- bean Sprouts
- lettuce (thinly chopped)
- crushed roasted peanuts
- pickled carrots and daikon
- dipping sauce (see above)
Boil the vermicelli (about 5 minutes). This is the only brand that I like "Bun Thap Chua."
I've added some grilled shrimp because my hubby loves it so much.
This was so good, I ate it three meals in a row!