Vietnamese Grilled Pork (Bun Thit Nuong)
Tender marinated pork with the aromatic flavors of fish sauce and garlic — a classic Vietnamese dish. Served with rice noodles, vegetables, and crispy spring rolls all in one bowl.
Ingredients
- 681 g Pork
- 1 pcs Rice noodles
- 4 pcs Spring rolls
- 3 tbsp Shallots
- 1.5 tbsp Garlic
- 50 g Sugar
- 1 tbsp Fish sauce
- 0.5 tbsp Soy sauce
- 0.5 tbsp Black pepper
- 3 tbsp Olive oil
- 1 pcs Cucumber
- 1 bunch Mint
- 50 g Peanuts
Instructions
- Slice the pork into thin pieces approximately 3 mm thick. Tip: lightly freeze the meat before slicing — it will be easier to cut.
- Finely mince the garlic and shallots. In a bowl, mix them with sugar, fish sauce, soy sauce, black pepper, and olive oil. Stir well until the sugar is completely dissolved.
- Immerse the pork slices in the marinade and mix thoroughly. Let marinate for at least 1 hour at room temperature, or preferably overnight in the refrigerator for a deeper flavor.
- Preheat the oven to 190 °C. Arrange the marinated meat on a baking sheet and bake for 10–12 minutes until it is approximately 80 % cooked. The meat should lose its pink color but remain juicy.
- Switch the oven to broil mode and cook the meat for another 3–5 minutes, flipping the pieces halfway through, until it achieves a beautiful golden color with a light crust.
- Cook the rice noodles according to the package instructions, drain, and divide among serving bowls. Slice the cucumber into wedges and tear the mint into leaves. Arrange the cooked pork, spring rolls, cucumber, and mint on top of the noodles. Sprinkle with crushed peanuts and serve with additional fish sauce for dressing.