Bun Thit Nuong Cha Gio - Vermicelli Noodle with Grilled Pork and Vietnamese Egg Rolls

A great dish for this time of year; you can practically see, smell, and taste summer in every bowl. I love the smell of marinated pork hitting the hot grill, which gives out this wonderful lemon grass and garlic aroma. You can add an array of fresh herbs, sliced vegetables, and pickled vegetables that makes this dish both delicious and healthy to eat.

If you don't have a grill or simply do not want to deal with the hassle, use the stove top. Pan fry the pork on medium to high heat, constantly flipping the meat on both side until it has a nice char. Cook the noodles to an al dente texture, and give it time to cool down to achieve springiness. When you pull the noodles apart you should be able to hear a faint snap. I also fried up some egg rolls from the freezer and added to my bowl, sometimes more can be a good thing.

Ingredients:

(Pork marinade)

2 lbs of sliced Boston butt pork roast

1 tablespoon of spoon of minced lemon grass

1/2 tablespoon of minced garlic

1/2 tablespoon of minced shallots

1 tablespoon of oyster sauce

1/2 tablespoon of brown sugar

1/2 tablespoon of fish sauce

1/4 tablespoon of mushroom seasoning

skewers (if grilling)

Vietnamese egg rolls (optional)

vermicelli noodle

1 cucumber

lettuce

herbs

pickled vegetables (Do Chua)

prepared fish sauce

crust peanuts

1. Marinate the pork with oyster sauce, brown sugar, fish sauce, mushroom seasoning, garlic, lemon grass, and shallots. The longer you let the pork marinate, the flavor will soak through the meat more.
2. If you are using wooden skewers, soak the skewers in water to avoid burning on the grill. Skewer enough meat on the skewer.

3. Cook the vermicelli noodle and let dry.

4. Wash and pick out the lettuce and herbs.
5. Slice the cucumber into thin slices or strips.
6. Cook the pork skewers on the grill.
7. Build a bowl to your preference, add your finest batch of prepare fish sauce, and enjoy!