Bun Thit Nuong

Ingredients

• Sauce (1/4 cup hoisin sauce, 2 tablespoons fish sauce, 2 tablespoons water, 1 tablespoon sugar, 1 tablespoon lime juice)
• Roasted peanuts (1/4 cup, crushed)
• Cilantro (1/4 cup, chopped)
• Mint leaves (1/4 cup, chopped)
• Bean sprouts (1 cup)
• Cucumber (1, thinly sliced)
• Lettuce (1 cup, shredded)
• Vermicelli noodles (8 ounces, cooked)
• Lime juice (2 tablespoons)
• Garlic (3 cloves, minced)
• Honey (2 tablespoons)
• Soy sauce (2 tablespoons)
• Fish sauce (3 tablespoons)
• Pork shoulder (1 pound, thinly sliced)

Instructions

1. In a bowl, combine the fish sauce, soy sauce, honey, minced garlic, and lime juice. Add the sliced pork and marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the marinated pork slices for about 2-3 minutes per side, until cooked through and slightly charred.
3. In a serving bowl, arrange the cooked vermicelli noodles, shredded lettuce, sliced cucumber, bean sprouts, mint leaves, and cilantro.
4. To make the sauce, combine hoisin sauce, fish sauce, water, sugar, and lime juice in a small bowl. Mix well.
5. Top the noodle bowl with the grilled pork slices and crushed roasted peanuts. Serve with the sauce on the side.
6. Toss everything together before eating to combine the flavors.