I can feel summer is in the air and what better way to celebrate the warmer weather than to have a barbecue and enjoy the outdoors. This weekend I busted out my brand new mini-barbecue for the first time. We didn’t have a barbecue as such but used the barbecue to chargrill these delicious skewers to make this refreshing vermicelli noodle salad (bún thịt nướng).
There are many variation to this cold vermicelli noodle dish but I do really love it with the chargrill pork skewers. The flavours and aromas of these pork skewers are just amazing. It is beautifully fragrant with lemongrass and garlic, and there’s the contrasting elements of sweet and salty. The pork skewers are just so delicious chargrilled and it will be very hard to resist eating them by itself. But you must resist and make a complete dish with this noodle salad which is full of flavours, freshness, colours and textures. This noodle dish really is the perfect summer dish.
The chargrilled lemongrass pork is also perfect with the crusty Vietnamese bread roll. I really do the love the bread option for when you have a picnic or a barbecue gathering. The fillings used in the bread is exactly the same as for the noodle bowls. Yum!
Vietnamese Grilled Pork with Vermicelli Noodles – Bún Thịt Nướng
500g pork neck, thinly sliced
2 tbsp sugar
1 tbsp honey
4 tbsp fish sauce
3 cloves garlic, finely chopped
2 tablespoons finely chopped lemongrass
1 tsp ground pepper
2 tbsp sesame oil
250g rice vermicelli noodles
1 cup of herbs (mint leaves, perilla leaves)
l Lebanese cucumber, halved and sliced
2 handful bean sprouts
5 ice lettuce leaves, shredded
4 tbsp crushed roasted peanuts
5 spring onions, thinly sliced
2 tablepoon oil
fish sauce dipping sauce
pickled carrot and daikon (optional)
Marinate the Pork:
In a large mixing bowl, combine lemon grass, garlic, sugar, fish sauce, honey, pepper and sesame oil. Mix until sugar has dissolved. Taste and adjust if needed. Add sliced pork neck and marinate for at least 2 hours, overnight is even better.
Make fish sauce dipping sauce:
Follow this recipe to make the fish sauce.
Make spring onion oil:
In a small pan over medium heat add oil. Add spring onion and a pinch of salt. Stir reguarly. Cook for a couple of minutes until spring onion wilted. Transfer to bowl to cool.
Cook the Noodles:
Cook vermicelli in boiling water for about 10 minutes, stirring regularly so that the noodles don’t clump together and stick to the bottom of the pot. To check if ready, take a strand of noodle and press against your nail of your thumb and index finger. This should break apart easily. Drain and rinse noodles under cold water.
Cook the pork:
Thread the pork into the skewers and chargrill for 2-3 minutes on each or until brown and cooked.
In large bowl, add vermicelli noodles, then some fresh herbs, lettuce, cucumber, pickled carrot and bean sprout. Place grilled pork, put spring onion oil on grilled pork and sprinkle crushed roasted peanuts. Serve by pouring dipping fish sauce.