Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

Name: Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)
Yield: Serves 4 servings
Ingredients: 1.1 lbs pork belly (about 500 grams); 1 piece fresh ginger; 2 stalks lemongrass; 2 shallots; 4 cloves garlic; 1 tablespoon fish sauce; 1/2 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon chicken bouillon powder; For the dipping sauce:; Fish sauce; Water; Granulated sugar; Chili sauce; Fresh chili pepper; Lime juice or calamansi juice; Minced garlic; Kohlrabi, cut into flower shapes; Carrot, cut into flower shapes; Fresh herbs and cilantro

Vũ Hương Giang @vuhuonggiang1980

TP Hải Dương

Bún thịt nướng is a very easy-to-eat dish that my family often enjoys on Saturdays or Sundays. Especially during the winter, we gather around the grill, cooking and eating together while staying warm. The family atmosphere is so cozy, close, and happy.

Vũ Hương Giang @vuhuonggiang1980

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Ingredients

Serves 4 servings

1.1 lbspork belly (about 500 grams)
1 piecefresh ginger
2 stalkslemongrass
2shallots
4 clovesgarlic
1 tablespoonfish sauce
1/2 teaspoonsalt
1 teaspoonground black pepper
1 teaspoonchicken bouillon powder
For the dipping sauce:
Fish sauce
Water
Granulated sugar
Chili sauce
Fresh chili pepper
Lime juice or calamansi juice
Minced garlic
Kohlrabi, cut into flower shapes
Carrot, cut into flower shapes
Fresh herbs and cilantro

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Steps

1

Slice the pork belly into thin, bite-sized pieces. Marinate with all the ingredients above, mix well, and let sit for 1 hour to absorb the flavors.
2

Preheat an electric grill or charcoal grill for best flavor (I use an electric grill for convenience). Place the pork on the grill rack or clamp between a grill basket. Grill until both sides are golden brown.
3

This is the finished grilled pork.
4

For the dipping sauce, I usually estimate the amounts, so there’s no exact ratio. Add water to a bowl, then stir in sugar until dissolved. Add fish sauce, then lime juice, chili sauce, and mix well. Taste and adjust for a balance of sour and salty. Add minced garlic, thinly sliced chili, kohlrabi flowers, and carrot flowers. Let soak for 15 minutes or longer.
5

Serve with rice vermicelli noodles and fresh herbs, dipping in the fish sauce.