Say hello to my favorite Vietnamese vermicelli salad. This happy vermicelli salad with grilled pork is a fun way to spice up a salad. Full of slender noodles, savory grilled pork and refreshing vegetables. Dressed in a tangy, spicy dipping fish sauce, this vermicelli salad or bun thit nuong might sound a little complex to prepare, but it is very simple to make.
Save this recipe for the weekend when you have a little more time in the kitchen to prepare everything. Just a little bit of planning, a little patience and the end results is a refreshing salad that is not only tasty but so refreshing and satisfying.
Vermicelli salads definitely remind me of summer grilling but I can’t wait until the summer to be grilling outside. So I borrow the helping hands of the oven to make it happened.
Incredibly simple to prepare with punch of flavor that exciting and satisfying, this vermicelli bowl of yum is one of the best Vietnamese vermicelli salad you have to try.
You can even substitute with tofu if you are vegetarian. I’ve made both with grilled pork and tofu and both times were amazing.
You’ll love this tasty bowl because it’s refreshing; it’s protein packed and insanely delicious.
Want a salad with tons of flavors and textures? This one’s definitely a keeper.
Vietnamese Grilled Pork Vermicelli Salad ( Bun Thit Nuong)
For the grilled pork:
- 1 lb pork butt or pork shoulder (thinly sliced into 1/8 inch thick)
- 3 cloves garlic (minced)
- 1 tablespoon honey
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon five spice powder
- 1/2 teaspoon soy sauce
- 1 tablespoon minced lemongrass
- 2 tablespoons vegetable oil
- 5 bamboo skewers
For the bowl:
- 8 oz cooked vermicelli noodles
- 2 kirby cucumbers (sliced)
- 2 cups ice berg lettuce ( thinly sliced)
- handful of bean sprouts
- mints or any herbs you have on hand
- oiled spring onion
- 1 batch of Vietnamese fish dipping sauce
- crushed peanuts
Begin by soaking the skewers in water for 30 minutes before grilling.
For the pork: combine all marinate ingredients in a bowl. Coat the pork well and let the mixture marinate at least 30 minutes or up to 2hrs in the fridge if time permits.
Preheat oven to 400 degrees. Thread the pork onto the skewers and grill in the oven for 20 to 25 minutes, turning half way. Then broil for an additonal 2 minutes. If the meat seems a little dry, brush some vegetable oil on top.
To prepare the oil green onion: combine 1 tablespoon of vegetable oil with 3 tablespoon of chopped green onion. Microwave for 20 seconds. Stir well and set aside for later.
Prepare the vermicelli noodles according to package instruction.
To serve: dress each bowl with noodles, some grilled pork, few tablespoon of fish sauce, herbs, green onions and crushed peanuts. Enjoy.