Vietnamese Grilled Pork Noodle Salad, known as Bún Thịt Nướng, is a quintessential Vietnamese dish that combines savory grilled pork, fresh vegetables, and delicate vermicelli noodles, all tied together with a tangy and flavorful fish sauce dressing. One of the highlights of this dish is the perfectly marinated and grilled pork, and using C.P. lean pork shoulder ensures the meat is tender and flavorful. Let’s dive into the recipe, focusing on the marinade for the pork skewers.

Ingredients:

For the Marinade:

Nạc dăm đông lạnh
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 stalk lemongrass, finely chopped
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil

For the Noodle Salad:

  • 200g vermicelli noodles
  • 1 cucumber, julienned
  • 2 carrots, julienned
  • 1 cup bean sprouts
  • Fresh herbs (mint, cilantro, basil)
  • Chopped peanuts (optional)
  • Fried shallots (optional)

For the Fish Sauce Dressing:

  • 4 tablespoons fish sauce
  • 4 tablespoons sugar
  • 2 tablespoons lime juice
  • 1 cup water
  • 1 clove garlic, minced
  • 1 chili, thinly sliced

Instructions:

1. Marinate the Pork:

  • In a large bowl, combine fish sauce, soy sauce, oyster sauce, sugar, honey, minced garlic, minced shallots, finely chopped lemongrass, black pepper, and vegetable oil. Mix well until the sugar is dissolved.
  • Add the thinly sliced C.P. lean pork shoulder to the marinade, ensuring each piece is well-coated.
  • Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully penetrate the meat.

2. Prepare the Skewers:

  • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  • Thread the marinated pork slices onto the skewers, folding them if necessary to fit.

3. Grill the Pork:

  • Preheat your grill to medium-high heat. Alternatively, you can use a grill pan on the stove.
  • Grill the pork skewers for about 3-4 minutes on each side, or until the meat is cooked through and has a nice char.
  • Remove from the grill and let the skewers rest for a few minutes.
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4. Prepare the Noodle Salad:

  • Cook the vermicelli noodles according to package instructions. Rinse under cold water and drain well.
  • Arrange the noodles in bowls and top with julienned cucumber, carrots, bean sprouts, and fresh herbs.

5. Make the Fish Sauce Dressing:

  • In a small bowl, combine fish sauce, sugar, lime juice, water, minced garlic, and thinly sliced chili. Stir until the sugar is completely dissolved.

6. Assemble and Serve:

  • Place the grilled pork skewers on top of the noodle salad.
  • Drizzle the fish sauce dressing over the salad.
  • Sprinkle with chopped peanuts and fried shallots if desired.
  • Serve immediately and enjoy the delicious flavors of Bún Thịt Nướng.

Using C.P. lean pork shoulder ensures that the grilled pork is not only tender but also packed with flavor. This dish is perfect for a light, refreshing meal that’s full of vibrant colors and tastes. Enjoy making and eating this Vietnamese classic!