Vietnamese Grilled Pork (Bún Thịt Nướng)

Ingredients

• 1 1/2 lbpork, thinly sliced (shoulder or loin)
• 10 1/2 ozrice vermicelli, 1 package
• 5egg rolls, 4–6, to serve
• 3 tbspshallots, minced
• 1 1/2 tbspgarlic, minced
• 1/4 cupsugar
• 1 tbspfish sauce, for marinade; use more to dress the bowl
• 1/2 tbspthick soy sauce, dark soy sauce
• 1/2 tbspblack pepper
• 3 tbspolive oil
• cucumber, sliced, to serve
• mint, fresh leaves, to garnish
• 1 ozroasted peanuts, crushed, to garnish

Method

1. 1

   Slice the pork thinly, about 3mm thick. Slightly freezing the pork first makes it easier to slice.

2. 2

   Mince the garlic and shallots. Mix in a bowl with the sugar, fish sauce, thick soy sauce, pepper and oil until the sugar dissolves.

3. 3

   Add the pork to the marinade and toss to coat. Cover and marinate in the fridge for at least 1 hour, or overnight for best results. Heat the oven to 375°F for the last 15 minutes.

4. 4

   While the pork marinates, cook the vermicelli in a pot of boiling water for 3 to 5 minutes, until just tender, then drain and rinse under cold water. Slice the cucumber and pick the mint leaves.

5. 5

   Spread the pork on a baking sheet and bake for 10 to 15 minutes, until almost cooked, then switch to the broiler and cook until golden brown and no longer pink inside, flipping the pieces halfway. Heat the egg rolls in the oven alongside, as their package directs.

6. 6

   Assemble bowls with the vermicelli, cucumber, mint and peanuts. Top with the broiled pork and egg rolls, and drizzle with fish sauce to taste.

Nutrition per serving