"I have experienced love at first sight two times. The first time was when I saw Captain von Trapp in the Sound of Music. The second time was when I ordered my first Vietnamese vermicelli bowl (bun thit nuong)"
Grilled Lemongrass, Pork And Shrimp with Vermicelli
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Recipe Intro From sprigandflours
Pork, Shellfish, Lunch, Dinner
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- Recipe Card
Prep time 1hr 30mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
For the Grilled Lemongrass Pork
ingredients
- 4 cloves garlic, minced
- 1 shallot, diced
- 3 tablespoons lemongrass, (use the soft, center, and white leaves only) chopped
- 3 tablespoons granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon canola oil
- 1 pound pork shoulder, boneless, sliced into thin bite-size pieces
For the Grilled Shrimp
ingredients
- 1/3 cup light brown sugar
- 1/3 cup low sodium soy sauce
- 1/3 cup water
- 1/4 cup canola oil
- 5 cloves garlic, minced
- 1/2 tablespoon lemon pepper
- 1 teaspoon garlic powder
- 1 pound extra large shrimp, deveined with shells on or removed
For the Pickled Carrots and Daikon
ingredients
- 1 1/2 cups peeled and finely grated carrots
- 1 1/2 cups peeled and finely grated daikon radish
- 1 3/4 cups white distilled vinegar
- 1/2 tablespoon salt
- 1/2 tablespoon granulated sugar
For the Scallion Oil
ingredients
- 3/4 cup sliced scallion
- 1/4 cup canola oil
- 1/4 teaspoon salt
For the Nuoc Mam Cham Sauce
ingredients
- 3/4 cup plus 2 tablespoons water
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons fish sauce
- 1/4 cup lime juice
- 2 tablespoons minced garlic
- 1/2 teaspoon crushed red pepper flakes
For Assembly
ingredients
- 28 ounces dry rice vermicelli noodles
- 1 head red leaf lettuce, sliced into bite-size pieces
- 1 bunch mint
- 12 ounces bean sprouts
- 2 cucumbers, grated
To Make the Grilled Lemongrass Pork
Method
Step 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 pork to marinade for one hour in the refrigerator.
Step 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.
To Make the Grilled Shrimp
Step 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.
Step 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.
To Make the Pickled Carrots and Daikon
Step 1
Place the carrots and daikon in a medium bowl. Add the salt and sugar. Pour in the vinegar, then stir to combine.
Step 2
Cover with plastic wrap, then refrigerate for one hour (it will keep for at least one month).
To Make the Scallion Oil
Step 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.
Step 2
Transfer the scallions and the oil to a bowl, then set aside.
To Make the Nuoc Mam Cham Sauce
Step 1
In a small sauce pan, heat the water and sugar over medium heat until the sugar dissolves to make a simple syrup.
Step 2
Pour the simple syrup into a bowl, then stir in the remaining ingredients. Set aside.
To Assemble
Step 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.
Step 2
Top the noodles with lettuce, mint leaves, bean sprouts, grated cucumber, pork, shrimp, and pickled carrots and daikon to your liking.
Step 3
Drizzle some scallion oil over the pork and shrimp, then drizzle some nuoc mam cham over the entire bowl.