Authentic home cooking from Vietnam, with US measurements. 
Vietnamese Grilled Pork with Vermicelli (Bún thịt nướng)
Living far from home, whenever I crave something, I have to figure out how to make it myself. The most important thing is that it has to be quick and simple. I use the oven since I don't know how to grill over charcoal.
Vietnamese Grilled Pork with Vermicelli (Bún thịt nướng)
Living far from home, whenever I crave something, I have to figure out how to make it myself. The most important thing is that it has to be quick and simple. I use the oven since I don't know how to grill over charcoal.
Open in Cookpad AppSteps
- 1
Marinate the pork with minced lemongrass, black pepper, garlic, shallots, oyster sauce, and caramel sauce for at least 2 hours.
- 2
Preheat the oven to 400°F (200°C). Place the pork on aluminum foil and roast until golden. Flip once and continue roasting, but don't overcook to avoid drying out the meat.
- 3
Mix cucumber and carrot together with vinegar, sugar, and salt to make a sweet and tangy pickle.
- 4
To make the dipping sauce: Mix sugar, lime juice, and warm boiled water. Adjust until the flavor is just right, then add fish sauce and finally finely chopped garlic and chili.
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