Vietnamese Vermicelli Bowls with Grilled Pork and Shrimp (Bun Thit Nuong)
 
 
Author:
Serves: 4-6
Ingredients
For the grilled lemongrass pork:
  • 4 large cloves garlic, minced
  • 1 shallot, diced
  • 3 tablespoons chopped lemongrass (use the soft, center, and white leaves only)
  • 3 tablespoons granulated sugar
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon canola oil
  • 1 pound boneless pork shoulder, sliced into thin bite size pieces
For the grilled shrimp:
  • ⅓ cup light brown sugar
  • ⅓ cup low sodium soy sauce
  • ⅓ cup water
  • ¼ cup canola oil
  • 5 large cloves garlic, minced
  • ½ tablespoon lemon pepper
  • 1 teaspoon garlic powder
  • 1 pound extra large shrimp, deveined with shells on or removed
For the pickled carrots and daikon:
  • 1½ cups peeled and finely grated carrots, about 2 carrots
  • 1½ cups peeled and finely grated daikon, about 1 daikon
  • 1¾ cups white distilled vinegar
  • ½ tablespoon salt
  • ½ tablespoon granulated sugar
For the scallion oil:
  • ¾ cup sliced scallions, about 4 large scallions
  • ¼ cup canola oil
  • ¼ teaspoon salt
For the nuoc mam cham sauce:
  • ¾ cup + 2 tablespoons water
  • ¼ cup + 2 tablespoons granulated sugar
  • ¼ cup + 2 tablespoons fish sauce
  • ¼ cup lime juice
  • 2 tablespoons minced garlic, about 4 cloves
  • ½ teaspoon crushed red pepper flakes
For assembly:
  • 28 ounces dry rice vermicelli noodles (round and small to medium thickness)
  • 1 head red leaf lettuce, sliced into bite size pieces
  • 1 bunch mint leaves
  • 12 ounces bean sprouts
  • 2 cucumbers, coarsely grated
Instructions
For the grilled lemongrass pork:
  1. In a large bowl, combine all the ingredients, except the pork, then whisk to combine. Add the pork, then cover with plastic wrap. Allow the porkto marinade for one hour in the refrigerator.
  2. Heat a grill pan over medium heat to medium-high heat. Place the meat on the grill and cook for 3-4 on each side, until completely cooked through. Plate, then set aside.
For the grilled shrimp:
  1. In a large bowl, combine all the ingredients, except the shrimp, then whisk to combine. Add the shrimp, then cover with plastic wrap. Allow the shrimp to marinade for one hour in the refrigerator.
  2. Heat a (clean) grill pan over medium-high heat. Using tongs, place the shrimp on the grill. Cook each side for about 2-3 minutes. Plate, then set aside.
For the pickled carrots and daikon:
  1. Place the carrots and daikon in a medium bowl. Add the salt and sugar. Pour in the vinegar, then stir to combine.
  2. Cover with plastic wrap, then refrigerate for one hour (it will keep for at least one month).
For the scallion oil:
  1. In a small skillet, heat the oil over medium heat. Add the scallions and salt, then stir to combine. Cook and occasionally stir for 4-5 minutes, until the scallions are soft.
  2. Transfer the scallions and the oil to a bowl, then set aside.
For the nuoc mam cham sauce:
  1. In a small sauce pan, heat the water and sugar over medium heat until the sugar dissolves to make a simple syrup.
  2. Pour the simple syrup into a bowl, then stir in the remaining ingredients. Set aside.
For assembly:
  1. Bring a large pot of water to boil, then add the noodles. Cook using the instructions on the package until they're al dente, usually about 9 minutes. Rinse the noodles with cold water, then divide into four or six large bowls.
  2. Top the noodles with lettuce, mint leaves, bean sprouts, grated cucumber, pork, shrimp, and pickled carrots and daikon to your liking.
  3. Drizzle some scallion oil over the pork and shrimp, then drizzle some nuoc mam cham over the entire bowl.
Notes
Cook only as many noodles as you want to immediately eat. Everything else can be stored in the refrigerator as leftovers, but noodles are much better freshly cooked.
Recipe by Sprig and Flours at http://www.sprigandflours.com/vietnamese-vermicelli-bowls-with-grilled-pork-and-shrimp-bun-thit-nuong/