Vietnamese Grilled Pork Recipes

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BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)



Bún Thịt Nướng Recipe (Vietnamese Grilled Pork & Rice Noodles) image

Vietnamese bún thịt nướng is a delicious combination of grillled pork, noodles, veggies, and fish sauce.You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a colorful bowl. And it's easy to make

Provided by Hungry Huy

Categories     Dinner     Lunch

Time 1h45m

Number Of Ingredients 19

1.5 lb pork shoulder (sliced (any cut will do))
1 package rice noodles (small or medium thickness)
4-6 egg rolls
3 tbsp shallots (minced)
1.5 tbsp garlic (minced)
1/4 cup sugar
1 tbsp fish sauce
1/2 tbsp thick soy sauce
1/2 tbsp pepper
3 tbsp neutral cooking oil
green leaf lettuce
mint (rau thơm)
Vietnamese perilla (tiá tô)
Vietnamese balm (kinh giới)
cucumbers (sliced)
pickled daikon and carrots (đồ chua)
1/2 tbsp scallion in oil (mở hành)
1/2 tbsp crushed peanuts
prepared fish sauce / nước chấm

Steps:

  • Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand.
  • Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
  • Marinate the meat for 1 hour, or overnight for better results.
  • Bake the pork at 375 F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway. Don't take your eyes off the broiler!
  • Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.

Nutrition Facts : Carbohydrate 15 g, Protein 21 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 434 mg, Fiber 1 g, Sugar 13 g, Calories 215 kcal, ServingSize 1 serving

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL



Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl image

You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.

Provided by Jet Tila

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons (30 milliliters) lime juice
1/4 cup (60 milliliters) fish sauce
1/4 cup (60 milliliters) water
1 tablespoon (15 milliliters) rice vinegar
1/4 cup (50 grams) sugar
1 garlic clove, minced
1 Thai chili, finely chopped
1 large or 2 medium shallots, sliced thin
2 cloves garlic, minced
1 tablespoon (30 grams) minced lemongrass
2 tablespoons (30 grams) water
3 tablespoons (45 grams) granulated sugar
3 tablespoons (45 milliliters) fish sauce
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain (see Cook's Note)
2 tablespoons (30 milliliters) vegetable oil
8 ounces (240 grams) Vietnamese thin rice sticks (bun)
1/2 cup (95 grams) shredded daikon radish
1/2 cup (95 grams) shredded carrot
3 tablespoons (45 grams) coarsely chopped roasted peanuts
3 scallions, thinly sliced

Steps:

  • For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
  • For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
  • For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
  • Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

VIETNAMESE GRILLED PORK SKEWERS



Vietnamese Grilled Pork Skewers image

For this dish, we need to prepare two things (1) the grilled pork, and (2) the dipping sauce.

Provided by Nguyen Duc Cuong

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h38m

Yield 6

Number Of Ingredients 16

1 pound pork belly, cubed
1 fresh red chile pepper, minced
3 stalks lemongrass, minced
3 tablespoons fish sauce
3 cloves garlic, minced, or more to taste
1 teaspoon monosodium glutamate (MSG)
1 teaspoon white sugar
1 teaspoon Chinese five-spice powder
bamboo skewers
¼ cup fish sauce
¼ cup white sugar
1 fresh red chile pepper, minced, or more to taste
1 lime, juiced
5 cloves garlic, minced, or more to taste
1 teaspoon monosodium glutamate (MSG), or to taste
1 cup water

Steps:

  • Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
  • Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
  • Thread the marinated pork belly onto bamboo skewers.
  • Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

Nutrition Facts : Calories 201 calories, Carbohydrate 15.3 g, Cholesterol 27.3 mg, Fat 10.6 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 3.4 g, Sodium 2019.6 mg, Sugar 9.9 g

VIETNAMESE GRILLED PORK



Vietnamese Grilled Pork image

This traditional recipe uses a caramelized marinade to give the grilled pork strips a smoky-sweet flavor.

Provided by Member 610488

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup sugar
2 large shallots, sliced (white parts only) or 5 scallions, chopped (white parts only)
2 teaspoons fish sauce
2 teaspoons soy sauce
1/8 teaspoon salt
2 tablespoons vegetable oil
1 1/2 lbs pork loin, sliced into large pieces about 1/4 inch thick

Steps:

  • Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes.
  • Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 tbsp hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water). If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
  • Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend.
  • Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.

Nutrition Facts : Calories 477.4, Fat 30.6, SaturatedFat 9.2, Cholesterol 102.1, Sodium 548.3, Carbohydrate 14.4, Sugar 12.6, Protein 34.6

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