Grilled Pork with Vermicelli Noodles (Bun Thit Nuong)

On a hot summer evening, there’s nothing more enjoyable than eating a nice bowl of Vermicelli with Grilled Pork.  The Vermicelli Noodles with the Red Lettuce, Cucumber, and Mint is fresh, cool and light while the grilled pork offers your palate a nice balance of salty and sweet. 

I started watching a new show on the Cooking Channel called Luke’s Vietnam and in his second episode he prepared this dish and it looked super easy and delicious.  As my mouth was watering, I had one of those moments were I was like damn, I got to make this.  My brother and I took his recipe and modified it a little bit and voila..we have some restaurant quality grilled pork in our own home!

I’ve ordered Grilled Pork at restaurants before and always wondered what that sweet flavor in the meat was.  After watching the episode, I realized that it is HONEY!    Honey makes such a difference in this dish and gives it a nice caramelized color and taste.

The great thing about this recipe is you can substitute the pork for any meat you like.  I think this recipe would work well on fish such as Salmon and Halibut as well (maybe reduce the marinade time). If you don’t have Vermicelli Noodles available, you can always eat it with Bread or Rice.  It works equally well. 

1 pound Pork Neck or Pork Shoulder (You can substitute Pork Chops, Beef, Chicken)
Vermicelli Noodle
3 Green Onions (White Part)
3 cloves garlic minced
3 tablespoon Fish Sauce
1 tablespoon Sugar
1- 1 1/2 tablespoon Honey
Cracked Black Pepper
2 tablespoon Vegetable Oil



  1. In a bowl, mix Fish Sauce, Sugar, Honey, and Crushed Black Pepper until dissolved
  2. Mince and crush green onions into a paste.  You can either use a mortar and a pestle or smash it with a knife
  3. Mince garlic cloves and add to green onion paste and mix together (Taste it.  If you like it saltier, add a little more fish sauce, if you like it sweeter add a little more honey.  This recipe is flexible!)
  4. Add the garlic/green onion mixture into the mixture from Step 1
  5. Slice thin slices of pork and add into the marinade.  
  6. Add 2 tablespoon of Vegetable Oil on top of the marinade
  7. Cover bowl with a wrap and marinade the meat for at least 2-3 hours
  8. You can assemble the pork on a skewer, chopsticks or however you like.  In the picture, I used a grilling basket because I was feeding alot of people
  9. On the hot grill, grill each side for about 2-3 minutes or until cooked
  10. Assemble Vermicelli Bowl with Vermicelli, red lettuce, mint, cilantro, peanuts, fried shallots, and whatever you like and pour some Nuoc Mam Cham on top

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