Do you at time find ingredients, you don’t intend to buy the ingredient, and it appear? Found lemongrass paste, fresh cilantro, pork loin on sale. So I decided to make Vietnamese grilled pork (Bun). Since my last Vietnamese lemongrass chicken were successfully executed. I decided to try using pork. Search 100 recipes and am going for an easy recipe.

My sister’s neighbour gave her some Vietnamese perilla leaves. She gave me a few to try. I decided to add it along with my own home grown mints and homemade Vietnamese pickled carrots. Using green butter lettuce and bean shoots which my dad gave me some.

“Vietnamese grilled lemongrass pork (Thịt Nướng or Thịt Heo Nướng Xả) is a flavourful dish made by marinating pork with lemongrass, fish sauce, garlic, and sugar, commonly served over vermicelli noodles, in a bánh mì sandwich, or with steamed rice. The marinade enhances the pork’s sweetness and umami, while grilling it quickly infuses a smoky flavour. Lemongrass is rich in antioxidants and has anti-inflammatory properties, contributing to cardiovascular health. Pork is a good source of complete protein, essential vitamins, and minerals for muscle maintenance and energy.”

I am glad to have a few ingredients that I didn’t intend to buy and thank you, God for providing me all the ingredients to make this flavourful Vietnamese meal. It’s sweet, savoury, and delicious. Let’s cook with grateful heart!!!

Ingredients

Vietnamese pickled carrots

2 medium carrots, peeled and use food processor to shred into matchsticks thin or cut into thin matchsticks
1 c water
1/2 c rice wine vinegar
1/2 c white vinegar
1/4 c granulated sugar
1 Tbs salt
1 Tsp fish sauce
2 Tsp salt

Pork loin and marinade

600 grams boneless pork loin, sliced into 1/4 to 1/2-inch thick steaks
3 Tbs lemongrass paste or 3 stalks (white bottoms only, finely minced)
2 shallots, minced
3 Tbs oil
3 Tbs minced garlic
3 Tbs palm sugar or brown sugar or light brown or sugar or honey
2 Tbs fish sauce
1 Tsp dark soy sauce
1 Tbs soy sauce
salt
pepper

Sweet chili sauce 

50 g sugar
9 Tbs water
1 Tbs rice vinegar
1 Tsp chili flakes
4 Tbs lemon juice
6 Tbs fish sauce
1/2 Tsp salt, extra to taste
1 clove garlic, grated

Rice vermicelli, herbs and vegetables

3-4 block of rice vermicelli
1-2 green butter lettuces
250 g bean shoots, pluck the end roots
hot boiling water
some mints
some cilantro
some Vietnamese perilla leaves

Method

Vietnamese pickled carrots

Do in advance 2 days up to 7 days -stored in sterilized glass jar in fridge

 In a large bowl, dissolve the salt and sugar in the hot water. Stir in both vinegars. Add carrots and they should just about be covered. Leave for 2 hours until carrots are slightly floppy and allow to cool. From one of the recipe I had browsed saying: “Refrigerate and use within 2 weeks.” From one of the recipes I had browsed saying: “How to use: Drain well to use, or just take out what you need.”

Pork loin and marinade

One day in advance

Combine lemongrass paste, garlic, shallots, palm sugar, fish sauce, soy sauce, dark soy sauce, oil, a tiny pinch of salt, and pepper. Place the sliced pork loin in a double zip lock bags. Pour the marinade over sliced pork, tossing well to ensure every piece is thoroughly coated. Cover and refrigerate for at least 4 hours, flipping occasionally. I had it in fridge overnight to allows the flavours to deeply penetrate sliced pork and caramelise perfectly during grilling.

Sweet chili sauce 

On the day

Prepare the sweet chili sauce by adding all the ingredients into a small saucepan. Heat on medium, stirring constantly, until sugar dissolved. Taste and see to your liking. I like it a bit spicy, I add bird eye. The best is it should taste like lemonade/limeade. Transfer to a sterilized glass jar or an air tight container.

Grilling pork loin

Take sliced pork out of the fridge and let sliced pork sit out at room temperature for about 45 minutes before grilling so it loses its chill and cooks evenly. After 45 minutes, lightly oil the baking tray and transfer sliced pork to a baking tray. Place sliced pork in a single layer. Don’t overcrowd them.

Preheat a grill to medium-high. Grill for about 2 minutes per side until deeply charred and caramelized. In total about 6 to 8 minutes, turning frequently. Prick with a knife to test. Remove the pork from the grill and let it rest for 5 to 10 minutes to lock in the juices.

Rice vermicelli, herbs and vegetables

Meantime, soak the vermicelli with hot boiling water until soften about 1-2 minutes. Drain and place into bowls. Wash green butter lettuces, mints, cilantro and Vietnamese perilla leaves. Use the salad drying spinner if you have one or use paper towel pat it really dry. Roughly tear the herbs and cut the green butter lettuces to bite sized. Set them aside.

Assemble

In bowls with ready vermicelli, scatter some herbs, green butter lettuces over the top of vermicelli. Next take the amount you want for the carrot pickled and scatter it onto vermicelli, green butter lettuces, and herbs. Drizzle some sweet chili sauce over everything on bowl. Now the 10 minutes rest time up, scatter some grilled pork over. Gives a good toss and see if its enough sweet chili sauce. If not add a bit more. Enjoy with a glass of Sweet Lips Moscato white wine!!!

https://helenscchin.com/2022/06/16/rice-vermicelli-grilled-pork-noodles/

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