Bún Thịt Nướng - Vietnamese Grilled Pork Vermicelli
Vietnamese Grilled Pork
Ingredients
* 3 lb pork , thinly sliced
* 4 tbsp fish sauce
* 2 tbsp oyster sauce
* 1/2 tbsp soy sauce
* 3 tbsp brown sugar
* 3 tbsp finely minced lemongrass
* 2 tbsp minced shallots
* 1½ tbsp minced garlic
* 2 tbsp cooking oil
* 1 tbsp annatto oil
* 1 tsp chicken bouillon powder
* black pepper
* ¼ tsp five-spice powder, optional
Instructions
_Marinate at least 1-3 hours, or overnight.
_Thread the pork onto skewers without packing the pieces too tightly.
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Vietnamese Pickled Carrots & Daikon
Ingredients
* 1 carrot, shredded
* 1 medium daikon radish, shredded
If Using White Vinegar
* ½ cup white vinegar
* ½ cup water
* 3 tbsp sugar (add more if you like it sweeter)
* ½ tsp salt
If Using Marukan Rice Vinegar ( no sugar, no sodium)
* 1 cup Marukan rice vinegar
* ½ cup water
* 3 tbsp sugar (add more if you like it sweeter)
* ½ tsp salt
Instructions
1. Add 1 tsp salt and 1 tbsp sugar to the shredded carrots and daikon , mix them up
2. Let it sit for about 10–15 minutes to draw out the excess water.
3. Rinse the carrots and daikon well with cold water, then drain and gently squeeze out as much excess water as possible.
4. In a separate bowl, mix vinegar with the water, sugar, and salt. Stir until the sugar and salt are completely dissolved.
5. Add the drained carrots and daikon to a clean jar and pour the pickling liquid over them.
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For the sweet and sour fish sauce :
•4 tbsp fish sauce
•3-4 tbsp of cane sugar (Depending on how salty your fish sauce is, try adding 3 tablespoons first)
•2 tbsp of fresh lime juice
•8 tbsp of cold water
•Minced garlic and red chili 🌶️
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