Servings: 4 people
Marinade the pork by combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinade for at least 1-2 hrs up to overnight.
Cut any large pieces of sliced pork into managable 2-3 inch strips. Again, not too small as you do not want it to dry out and also so that it doesn’t fall through the grilling basket or too hard to skewer. Pan fry or grill over gas grill or preferably over charcoal grill on medium to high heat until done with bit of char.
Bun Thit Nuong
Place vermicelli in boiling water and cook according to package directions. Stirr regularly so it won’t stick to the bottom of the pot. To check for doneness, take a strand and taste. Should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop cooking process and rinse excess starch.
In large bowl, combine vermicelli with grilled pork (thit nuong) lots fresh herbs, cucumbers, beansprouts, pickled carrots and daikon, crushed roasted peanuts, scallion oil and dress with nuoc mam cham (dipping fish sauce). Don't slice the pork too thin as you do not want it to dry out when grilled. Ask your butcher to do this for you. Also, do not use lean pork as it will become dry. Use thick soy sauce not regular soy sauce–thick has molasses, making it thicker and adding great color. If not available, can use nuoc mau. Both can be found at Asian groceries For the scallion oil, place 2 tbs chop scallions in microwave safe bowl and to that, add about 2 tbs of cooking oil and pinch of sugar and salt, microwave for 20 seconds.
Calories: 731kcal | Carbohydrates: 79g | Protein: 42g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 3306mg | Potassium: 1253mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1961IU | Vitamin C: 27mg | Calcium: 170mg | Iron: 6mg