Bún Thịt Nướng (Vietnamese Grilled Pork Vermicelli)

  • Servings: 8-10 pork skewers
  • Difficulty: easy peasy
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Author: Katie Le | Katie’s Test Kitchen

Ingredients

Marinade:

  • 2 lbs of pork butt (can use pork shoulder as well), sliced them not too thin and not too thick!  About 1/8 to 1/4 inch is good!
  • 1/4 cup of sugar
  • 1/4 cup of good fish sauce (I used Three Crabs brand)
  • 1 tbsp of honey
  • 1 tbsp of dark soy sauce
  • 1-2 tbsp of sesame oil ( I recommend at least 1 tbsp)
  • 1 tsp of Five Spices powder
  • 1 tbsp of garlic powder
  • 2 tbsp of minced lemongrass (can get them frozen at your Asian stores if you are short on time)

Others:

  • Vermicelli (I like the 802 Old Man brand) – Boiled according to instructions on the package, drained and flushed with cold water, squeezed out excess water and let it dry on the counter for about 30 minutes.
  • Optional Scallion and oil sauce – In a microwavable bowl combined 2 stalks of chopped green onion and 2 tbsp of cooking oil, add 3 dashes of sea salt.  Microwave for about 1 minutes, remove and set aside.
  • 1 head of green or red leaf lettuce, washed well
  • 1 large cucumber, julienned
  • Your favorite herbs (Vietnamese Coriander, Thai Basil, Perilla, Mint, Cilantro… etc), wash well
  • Fish Sauce Mixture – Please click here for my fish sauce mixture recipe.  I usually make it ahead of time and almost always have a jar in the fridge ready to go!
  • Roasted Peanuts – You can buy them from the jar or click here for directions on how to roast peanuts with an Air Fryer!
  • 8 to 10 bamboo skewers – Optional to soak in water 30 minutes before grilling to prevent the stickers from burning.  Highly recommended if you will grill with charcoal.

Directions

  1.  Marinate the pork – Add Five Spices, minced lemongrass and garlic powder to the pork.  Mix well with your hands (can use gloves).  Combine fish sauce, dark soy sauce, sesame oil, honey and sugar.  Stir well to dissolve sugar.  Pour mixture onto the pork, mix well and rub it onto the pork.  Marinate in the fridge for at least 1 hour or overnight for best result.
  2. Grill the pork – When ready to grill, assemble the meat onto your bamboo skewers.  Don’t have the meat too tight together, just enough!  My husband prefers to use our Blackstone Griddle to cook the pork skewers until they are lightly charred (turning often) but you can grill however you wish.  It can be done on a gas grill or charcoal.  For Air Fryer, set temperature to 400 F and cook for about 6-8 minutes, turning about half way.
  3.  Assemble the Bowl – Add cooked vermicelli to a large bowl then drizzle some onion scallion oil, top with your favorite herbs, chopped lettuce and cucumbers.  Remove pork from the skewer and add on top.  Garnish with crushed peanuts, pour fish sauce mixture (about 3 tbsp or more) into the bowl/plate, mix them up and serve immediately!  Grilled pork is very versatile, instead of a vermicelli bowl you can serve with rice paper (make grilled pork rolls) or you can use them as protein in your Banh Mi!  The pork skewers can also be served as appetizers, little and big kids love to eat them right off the stick!

2 Comments on “Bún Thịt Nướng (Vietnamese Grilled Pork Vermicelli)”

  1. Thank you for this recipe. Made this for the first time and the family enjoyed it, even the little picky eater.

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