Vietnamese grilled pork with noodles (bún thịt nướng)

Enjoy the harmony of flavors in this traditional Vietnamese dish! Grilled pork combined with aromatic herbs, crisp veggies, and flavorful noodles.

Ingredients:

• 450g pork shoulder, sliced into thin strips
• 3 tablespoons garlic, minced
• 3 tablespoons lemongrass, minced
• 2 tablespoons green onion, thinly sliced
• 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 2 tablespoons dark soy sauce
• 1/2 tablespoon sesame oil
• 1 teaspoon cracked black pepper
• 450g thin spaghetti or vermicelli noodles, cooked al dente
• 2 cups bean sprouts
• 1 bunch fresh cilantro, torn
• 2 green onions, thinly sliced
• 1 cucumber, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup pickled carrots
• 1/2 cup roasted peanuts

Instructions:

1. Begin by marinating the meat with garlic. Place the sliced pork in a large ziplock bag. Add the garlic, seal the bag, and massage it into the pork. Refrigerate overnight for best results.
2. Combine fish sauce, soy sauce, black pepper, sesame oil, green onions, cilantro, sugar, and lemongrass in a mixing bowl. Mix thoroughly. Add the pork to the mixture and ensure the meat is coated well. Let it sit for about 45 minutes. Meanwhile, prepare the sauce for the noodles. In a saucepan, mix minced garlic, chopped Thai bird chili, white vinegar, fish sauce, sugar, and water. Boil until the sugar dissolves. Remove from heat and let it cool. Boil the noodles until al dente. Drain and set aside. For the pickled carrots, boil vinegar, sugar, salt, and water in a skillet. Pour the mixture over the carrots in a jar. Set aside until serving. Preheat the grill over coals for best results, but a gas grill will do fine.
3. Once the coals are hot, grill the pork in batches. Stay attentive as pork shoulder has fat and the marinade contains sugar, making it easy to burn. Cooking time is quick, a few minutes per side. Let the pork caramelize without giving in to the temptation to eat it straight from the grill. Remember, it's the star of the dish. After grilling, assemble the dish by adding noodles to a bowl, drizzling chili sauce, and topping with grilled pork, bean sprouts, cilantro, mint, green onions, cucumber, pickled carrots, and crushed peanuts. Drizzle more chili sauce, mix well, and enjoy.
4. This dish bursts with flavor. The sweetness of the marinade, tanginess of the pickled carrots, and a hint of heat from the chili sauce create a perfect balance. Even the pickiest eater in my family couldn't resist having three servings!

Summary:

• Calories: 3588 kcal
• Fat: 133 g
• Protein: 174 g
• Carbs: 430 g
• Potassium: 4869 mg
• Magnesium: 689 mg