Скачать или смотреть Vietnamese Grilled Pork with Rice Vermicelli

This Vietnamese grilled pork with vermicelli noodles is called bún thịt nướng.

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Serves 4-5 people

Part One's Ingredients:
325g pork butt or called pork shoulder butt, cut into thin bite-size slices.
(Tip: It's easy to slice meat as thinly as you want when the meat is frozen.)
¼ tsp (1ml) five spice powder (called 五香粉 in Chinese)
¼ tsp (1ml) sugar
2 tsp (10ml) light soy sauce
2 tsp (10ml) annatto oil
1 small shallot, minced
1 clove garlic, minced
1 lemongrass stalk, minced
1 tsp (5ml) vegetable oil to fry the meat

Part Two's Ingredients:
400g rice vermicelli
water
1tsp (5ml) vegetable oil

Part Three's Ingredients:
1 English cucumber, peeled, cut half lengthwise and then cut into thin slices crosswise
6 leaves of leaf lettuce, washed and drained
8 stems of spearmint, washed and drained (called " rau húng lũi or rau húng lủi" in Vietnamese)
¼ cup (60ml) dry-roasted peanuts, chopped
½ cup (125ml) Vietnamese Fish Sauce dip
(note: It's best to make 180ml because the noodle absorbs a lot of sauce.)

Note: I use the big stove and turn on low heat 2 to fry the meat.

Note: The particular rice vermicelli I'm using is called Jiang Xi Rice Vermicelli or 江西米粉 in Chinese.

Note: Besides spearmint you can eat other Vietnamese herbs such as Vietnamese coriander (rau răm), fish mint (rau dấp cá), or Thai basil (rau quế).

Tip: To make it easier to manage, I dry roast the peanuts and make the fish sauce dip a day ahead. Then on my eating day I marinate the meat, boil the rice vermicelli, and wash the vegetables.

Here are the how-to video links:
How to make annatto oil:    • How to make Annatto Oil  
How to mince lemongrass:    • How to Prepare Lemongrass.  
How to cook rice vermicelli:    • How to Cook Rice Vermicelli  
How to dry roast peanuts:    • How to Dry Roast Peanuts  
How to make Vietnamese fish sauce dip:    • How to Make Vietnamese Fish Sauce  

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