Vermicelli with Grilled Pork

Vietnamese (Bun) with Grilled Pork

I just showed you how to make Nuoc Cham followed by pickled carrots and daikon.  So now, we have to use them.

When I initially made this, I made it with Grilled Pork Patties (Bun Cha Ha Noi).  However, our family prefers just the thin slices of pork.

If you go to the asian markets, you will find them already neatly cut.  If an Asian market is not easily accessible, just purchase boneless pork and cut into thin slices.  The easiest way would be to cut it while it's still frozen.

Vietnamese Food Recipe:  Vermicelli (Bun) with Grilled Pork
For the pork:

• 1 tbsp fish sauce
• 1 tbsp water
• 2 tbsp brown sugar
• 2 tsp vegetable oil
• 1/2 tsp salt
• 1 tsp black pepper
• 1 lb fresh bacon or any boneless pork
• 1/4 cup finely chopped green onion

Accompaniments:

• 1/4 lb thin dried noodles
• 1/2  cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 3 cups shredded lettuce
• Nuoc Cham
• Pickled Carrots and Daikon

1. Soak noodles in warm water for 20 minutes.
2. Mix fish sauce, water, brown sugar, oil, salt and pepper. Use to marinade pork for about 30 minutes.
3. Meanwhile, clean mint leaves, cilantro and lettuce.  Rinse well and set aside.
4. Boil water.  Turn off as soon as water boils and remove pot from heat.  Drain soaked noodles (step 1) and put it in boiled water and allow to soak for about 10 minutes.    After 10 minutes, drain and wash in cold water to stop it from cooking further.
5. Grill pork.
6. In a bowl, arrange noodles, pork, cilantro, mint leaves, lettuce, pickled carrots and daikon.  Serve with a side of Nuoc Cham.