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Vietnamese Lemongrass BBQ Pork (Thịt Nướng) As Made By Omsom

Bún thịt nướng is a Vietnamese family party staple–sweet, aromatic pork grilled in the summer sun. Served atop rice noodles with fresh veggies and herbs, lemongrass BBQ is fragrant and ever so sumptuous. Omsom’s marinade starter can be used on other proteins too, from chicken to tofu to shrimp!

Tasty Team
February 17, 2021
Vietnamese Lemongrass BBQ Pork (Thịt Nướng) As Made By Omsom
Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Ingredients

for 2 servings

  • ¾ lb skinless pork shoulder (340 g), or pork belly
  • 1 packet Omsom Lemongrass BBQ Starter
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon neutral oil, such as canola or vegetable

Mama Pham’s Dipping Fish Sauce

  • 6 tablespoons warm water
  • 4 tablespoons sugar
  • 6 tablespoons fish sauce
  • 1 lime, halved
  • 3 garlics, minced
  • 1 bird’s eye chile, thinly sliced
  • Vermicelli Rice Bowl, optional
  • 12 oz vermicelli rice noodle (360 g), cooked
  • ½ cucumber, thinly sliced
  • ½ cup bean sprout (50 g)
  • ½ head lettuce, chopped
  • ½ bunch fresh cilantro leaves
  • ¼ cup peanuts (30 g), roasted and crushed

Nutrition Info

  • Calories 1399
  • Fat 51g
  • Carbs 171g
  • Fiber 22g
  • Sugar 25g
  • Protein 60g

Estimated values based on one serving size.

Preparation

  1. Thinly slice the pork into ¼-inch(6 mm) thick slices, then transfer to a medium bowl. (If the pork is difficult to slice, place in the freezer for 20 minutes to firm up).
  2. Add the Omsom Vietnamese Lemongrass BBQ Starter and toss to coat. Marinate for at least 15 minutes at room temperature, or refrigerate up to overnight.
  3. While the pork marinates, make the dipping fish sauce: In a medium bowl, combine the warm water and sugar and stir until the sugar is dissolved. Add the fish sauce and stir to combine. Squeeze in the lime juice, then use a fork to scrape the lime pulp into the bowl (do not scrape the bitter pith). Add the garlic and chile. Refrigerate until ready to serve.
  4. Heat 1 tablespoon neutral oil in a large cast iron skillet over medium-high heat until shimmering. Add the pork to the pan in a single layer and cook without disturbing until caramelized and beginning to cook through, 4–5 minutes. Toss and cook for another 2–3 minutes, until the pork is fully cooked on all sides. Remove the pork from the pan and serve as desired.
  5. To assemble the vermicelli bowls, divide the rice noodles between 2 bowls and top with the cucumber, bean sprouts, lettuce, and pork. Garnish with cilantro, crushed peanuts, and dipping fish sauce.
  6. Enjoy!

Ingredients

for 2 servings

  • ¾ lb skinless pork shoulder (340 g), or pork belly
  • 1 packet Omsom Lemongrass BBQ Starter
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon neutral oil, such as canola or vegetable

Mama Pham’s Dipping Fish Sauce

  • 6 tablespoons warm water
  • 4 tablespoons sugar
  • 6 tablespoons fish sauce
  • 1 lime, halved
  • 3 garlics, minced
  • 1 bird’s eye chile, thinly sliced
  • Vermicelli Rice Bowl, optional
  • 12 oz vermicelli rice noodle (360 g), cooked
  • ½ cucumber, thinly sliced
  • ½ cup bean sprout (50 g)
  • ½ head lettuce, chopped
  • ½ bunch fresh cilantro leaves
  • ¼ cup peanuts (30 g), roasted and crushed

Nutrition Info

  • Calories 1399
  • Fat 51g
  • Carbs 171g
  • Fiber 22g
  • Sugar 25g
  • Protein 60g

Estimated values based on one serving size.

Preparation

  1. Thinly slice the pork into ¼-inch(6 mm) thick slices, then transfer to a medium bowl. (If the pork is difficult to slice, place in the freezer for 20 minutes to firm up).
  2. Add the Omsom Vietnamese Lemongrass BBQ Starter and toss to coat. Marinate for at least 15 minutes at room temperature, or refrigerate up to overnight.
  3. While the pork marinates, make the dipping fish sauce: In a medium bowl, combine the warm water and sugar and stir until the sugar is dissolved. Add the fish sauce and stir to combine. Squeeze in the lime juice, then use a fork to scrape the lime pulp into the bowl (do not scrape the bitter pith). Add the garlic and chile. Refrigerate until ready to serve.
  4. Heat 1 tablespoon neutral oil in a large cast iron skillet over medium-high heat until shimmering. Add the pork to the pan in a single layer and cook without disturbing until caramelized and beginning to cook through, 4–5 minutes. Toss and cook for another 2–3 minutes, until the pork is fully cooked on all sides. Remove the pork from the pan and serve as desired.
  5. To assemble the vermicelli bowls, divide the rice noodles between 2 bowls and top with the cucumber, bean sprouts, lettuce, and pork. Garnish with cilantro, crushed peanuts, and dipping fish sauce.
  6. Enjoy!

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