Serves 4
485 min
Grilled Vietnamese Pork with Vermicelli Noodles and Nuoc Cham
Recipe GLPRdd59254cd6bc29
Succulent grilled pork shoulder marinated in a fragrant blend of garlic, fish sauce, and sugar, served over soft vermicelli noodles with crisp lettuce, fresh mint, and topped with a vibrant nuoc cham dipping sauce. This classic Vietnamese dish delivers bright, balanced flavors with tender, smoky meat.
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Ingredients
2 pounds Pork shoulder
8 cloves Garlic cloves, minced (for marinade)
5 tablespoons Fish sauce (for marinade)
4 tablespoons Sugar (for marinade)
½ teaspoon Ground black pepper
Olive oil
1 package Rice vermicelli noodles
1 head Butter lettuce, torn into small pieces
1 bunch Fresh mint
¼ cup Sugar (for nuoc cham sauce)
1 Lemon juice
⅓ cup Fish sauce (for nuoc cham sauce)
½ cup Water (for nuoc cham sauce)
2 cloves Garlic cloves, minced (for nuoc cham sauce)
1 Carrot, thinly sliced or julienned
1½ teaspoons Chili paste
Directions
In a bowl, combine the 8 minced garlic cloves, 5 tablespoons fish sauce, 4 tablespoons sugar, and ground black pepper. Stir until the sugar dissolves completely, forming the marinade.
Score the pork shoulder on both sides in a crosshatch pattern to help the marinade penetrate. Place the pork in a large shallow dish and coat thoroughly with the marinade, ensuring all surfaces are covered. Cover and refrigerate for at least 4 hours, or preferably overnight.
Prepare the nuoc cham sauce by whisking together 1/4 cup sugar, lemon juice, 1/3 cup fish sauce, and 1/2 cup water until the sugar dissolves. Stir in the 2 minced garlic cloves and the thinly sliced carrot. Add the chili paste to taste and mix well. Set aside.
Cook the rice vermicelli according to package directions. Drain and set aside.
Remove the pork from the refrigerator 15 minutes before grilling. Preheat your grill to medium-high heat and lightly oil the grate.
Place the marinated pork on the grill and cook for 12 to 15 minutes, turning occasionally, until the internal temperature reaches 145°F. Transfer to a cutting board and let rest for 5 minutes before slicing.
Arrange the cooked vermicelli noodles on a serving platter or individual plates. Top with the torn butter lettuce and fresh mint leaves.
Slice the grilled pork and arrange over the noodles. Drizzle with the nuoc cham sauce and serve immediately, with extra sauce on the side for additional flavor.
