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Bun Thit Nuong Recipe

Name: Maiku Vietnamese Phos BUN THIT NUONG Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb pork shoulder or pork butt, thinly sliced; 2 tbsp lemongrass stalks (white part), finely minced; 2 cloves garlic, minced; 1 tbsp shallot, minced; 2 tsp sugar; 2 tbsp fish sauce (nuoc mam); 1 tbsp soy sauce; 1 tbsp honey or maltose; 1 tbsp vegetable oil; 1 tsp ground white pepper; 0.25 tsp optional: red food coloring (for authentic color); 8 oz rice vermicelli (bún), dried; 6 leaves butter lettuce or green leaf lettuce, leaves separated and washed; 0.5 cup fresh mint leaves; 0.25 cup fresh Thai basil (optional); 1 cup cucumber, julienned; 1 cup bean sprouts, trimmed; 0.5 cup daikon, julienned (or shredded); 0.5 cup carrot, julienned; 3 tbsp rice vinegar; 2 tsp sugar (for pickles); 0.25 tsp salt (for pickles); 0.25 cup unsalted roasted peanuts, coarsely chopped; 0.5 cup warm water; 3 tbsp fish sauce; 2 tbsp fresh lime juice (about 1 lime); 2 tbsp sugar; 1 clove garlic, finely minced; 1 tsp bird's eye chili or Thai chili, finely sliced; 2 tbsp fried shallots

Inspired by Maiku Vietnamese Pho

Time1h 15m

Serves4

Charbroiled Pork with Lettuce, Mint, Cucumber & Peanuts on Vermicelli

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Ingredients

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Charbroiled Pork (Thit Nuong)

1 lb pork shoulder or pork butt, thinly sliced

2 tbsp lemongrass stalks (white part), finely minced

2 cloves Garlic, minced

1 tbsp shallot, minced

2 tsp sugar

2 tbsp fish sauce (nuoc mam)

1 tbsp Aged soy sauce

1 tbsp honey or maltose

1 tbsp Tuscany sunflower oil

1 tsp ground white pepper

1/4 tsp optional: red food coloring (for authentic color)

Vermicelli & Greens

8 oz rice vermicelli (bún), dried

6 leaves butter lettuce or green leaf lettuce, leaves separated and washed

1/2 cup fresh mint leaves

1/4 cup fresh Thai basil (optional)

1 cup cucumber, julienned

1 cup bean sprouts, trimmed

Pickles & Garnishes

1/2 cup daikon, julienned (or shredded)

1/2 cup carrot, julienned

3 tbsp Rice vinegar

2 tsp sugar (for pickles)

1/4 tsp salt (for pickles)

1/4 cup unsalted roasted peanuts, coarsely chopped

Nuoc Cham (Dipping/Sauce)

1/2 cup warm water

3 tbsp Fish sauce

2 tbsp fresh lime juice (about 1 lime)

2 tbsp sugar

1 clove garlic, finely minced

1 tsp bird's eye chili or Thai chili, finely sliced

Optional Finish

2 tbsp fried shallots

2 tbsp sliced scallions (green parts), quick-sautéed

Method

Charbroiled Pork (Thit Nuong)

Prepare and marinate pork

Pat pork slices dry and place in a bowl. Combine minced lemongrass, garlic, shallot, sugar, fish sauce, soy sauce, honey, vegetable oil, white pepper and optional food coloring. Massage marinade into pork so each piece is evenly coated. Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Cook pork

Preheat a grill or grill pan to medium-high (or use a broiler). If using a stovetop grill pan, oil the pan lightly. Remove pork from fridge and let sit 10 minutes. Thread slices onto skewers or place directly on the grill. Grill 2–4 minutes per side until edges caramelize and internal temperature reaches 145°F (63°C). Rest pork 5 minutes, then slice into 1/2-inch strips if not already thin.

Vermicelli & Greens

Cook vermicelli

Bring a large pot of water to a boil. Remove from heat, add vermicelli and let soak 3–5 minutes until tender but not mushy (follow package times). Drain and rinse under cold water to stop cooking. Toss with a drizzle (about 1 tsp) of neutral oil to keep strands separate and set aside.

Prepare greens and herbs

Wash and dry lettuce leaves, mint, and basil. Trim and julienne cucumber. Arrange greens, herbs, cucumber and bean sprouts on a platter for assembly.

Pickles & Garnishes

Quick pickles

In a small bowl combine rice vinegar, 2 tsp sugar and 1/4 tsp salt. Stir until dissolved. Add julienned daikon and carrot, toss and let sit 10–15 minutes to soften and pickle lightly. Drain before serving.

Toast peanuts

If peanuts are raw, toast in a dry skillet over medium heat 3–4 minutes until fragrant, stirring constantly. Cool slightly and coarsely chop. If already roasted, simply chop.

Nuoc Cham (Dipping/Sauce)

Make nuoc cham

In a small bowl dissolve 2 tbsp sugar into 1/2 cup warm water. Add 3 tbsp fish sauce and 2 tbsp lime juice; stir well. Add minced garlic and sliced chili to taste. Taste and adjust balance: sweet, salty, sour. For a thicker dipping sauce, use less water; for more dilute, add water. Chill until serving.

Assembly & Serve

To serve, portion cooked vermicelli into bowls. Top with a handful of lettuce leaves, mint, basil (if using), cucumber, bean sprouts and a portion of the grilled pork strips. Add a few pieces of pickled carrot and daikon. Sprinkle chopped peanuts and fried shallots over the top and add sautéed scallions if using.

Serve each bowl with nuoc cham on the side (about 2–4 tbsp per bowl), allowing diners to pour sauce over the noodles or dip lettuce-wrapped bites. Provide extra lime wedges and chilies if desired.