Bun thit nuong

Ingredients serves 2

  • 1 pork chop


  • 1 palm sugar cube grated
  • 3tb red boat fish sauce
  • 1tb honey
  • 1 light pinch mixed white and black pepper

Rest of bowl per serve

  • 1 vermicelli cake
  • Pickled veg: 1/2 organic carrot, 1/2 small deseeded cucumber, pickling juice from pickled ginger
  • 1 handful fresh mint
  • 1 handful fresh coriander leaves
  • 1tsp pickled ginger
  • 1 handful bean sprouts
  • 1 small avocado sliced
  • 1tsp poonsin Vietnamese dressing dipping sauce


  1. Cut pork into cubes
  2. Make marinade mix together
  3. Place pork in marinade mix well, cover and chill for 2hrs or overnight
  4. Cut carrot and cucumber into batons, place in pickling juice Pickle the carrot and cucumber until ready to serve
  5. Make rest of bowl
  6. Soak Vermicelli in warm water until white then drain. Place in bowl
  7. Add remaining bowl ingredient as listed in bowl
  8. Grill or pan fry pork in non stick skillet until brown on each side. Add to serving bowl.
  9. Spinkle dressing over salad.