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Vietnamese Vermicelli Bowls with Grilled Pork and Shrimp (Bun Thit Nuong)

Connie Choi
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Pork shoulder, boneless

1 lb

Shrimp, large

12 oz

Bean sprouts

1 1/2 cups

Carrots

2

Cucumbers

1 1/2 cups

Daikon

13

large cloves Garlic

1 tsp

Garlic powder

1

head Leaf lettuce, red

3 tbsp

Lemongrass

1

bunch Mint, leaves

3/4 cup

Scallions

1

Shallot

8 tbsp

Fish sauce

1/4 cup

Lime juice

1 tbsp

Soy sauce

1/3 cup

Soy sauce, low sodium

1/2 tsp

Black pepper, freshly ground

1/3 cup

Brown sugar, light

9 1/2 tbsp

Granulated sugar

1/2 tbsp

Lemon pepper

1/2 tsp

Red pepper flakes

2/3 tbsp

Salt

9 tbsp

Canola oil

1 3/4 cups

Distilled vinegar, white

1 tbsp

Rice wine

1 1/4 cups

Water

28 ounces dry rice vermicelli noodles (round and small to medium thickness)