Vietnamese Vermicelli Salad -Bun
Ingredients
- 1 pack vermicelli noodles
Lemongrass BBQ Pork
- 1 lb pork shoulder thinly sliced
- 1 tbsp minced lemongrass
- 2 cloves minced garlic
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
Toppings
- 1 cucumber julienned
- 1 bunch cilantro chopped
- 1 bunch mint chopped
- 1 bunch red or green lettuce chopped
- 1 handful peanuts crushed
- 1 carrot julienned optional
Fish Sauce
- 2 cloves garlic
- 1.5 tbsp sugar
- 3 tbsp fish sauce
- 2 tbsp lemon juice or lime juice
- 1/2 cup hot water
- 1 tsp sambal chili sauce to taste
Instructions
- Bring a large pot of water to boil. When water is boiling, add vermicelli noodles and cook according to package directions. When noodles are ready, remove from boiling water and place into a bowl of cold/iced water to stop the cooking process. Drain in a collander and set aside.
Lemongrass BBQ Pork
- Marinate pork in lemongrass, minced garlic, soy sauce, fish sauce, and sugar. Allow to sit at least 1 hour. Overnight preferred.When meat is marinated enough, turn on skillet on high. When pan is hot, add oil and reduce heat to medium. Add in pork and fry on each side until golden brown ~5 minutes each side. Set aside.
Vegetable Fillings
- Thinly slice fresh vegetables and herbs. Set aside. Optional: pickle carrot in equal parts sugar, water, salt, and vinegar. Set aside.
Fish Sauce
- Make fish sauce by adding minced garlic, sugar, fish sauce, lemon juice, hot water, and sambal. Allow to sit refrigerated at least 30 minutes.
Vermicelli Salad Assembly
- Place a bed of noodles into a large bowl. Then top with lettuce, cucumber, bean sprouts, mint, and cilantro. Add barbecue pork. Top with crushed toasted peanuts and pour in desired amount of fish sauce, enough to dress the salad and noodles.