Saigon Shack | Vermicelli with Grilled Pork

When it is humid and hot outside and you are hungry, all you really want is a dish that will fill you up and cool you down.  My favorite Vietnamese dish that does all the above is the vermicelli with grilled pork and egg rolls or bún thịt nướng. This dish satisfies all the criteria above and is very easy to make.  I usually make it from leftovers I have from the previous day. You can opt-out and used fried or firm tofu (instead of pork) to make this a vegetarian dish.


  • 1 package dried vermicelli (cooked per package instructions)
  • Assorted greens/vegetables (sorrel, mint, lettuce, perilla, and bean sprouts)
  • ¼ cup roasted peanuts, roughly chopped
Scallion Oil
  • ¼ cup vegetable oil
  • 4 sprigs of green onion, sliced thin
Pork Marinade
  • 1 ½ lb pork shoulder/butt, sliced thin
  • 2 large shallots, minced
  • 2 large garlic, minced
  • ¼ cup granulated sugar
  • 1 tablespoon fish sauce
  • ½ tablespoon thick soy sauce
  • ½ tablespoon pepper
  • 3 tablespoons vegetable oil


  • Combine the pork and the marinade ingredients into a large bowl.
  • Marinate the pork for at least 30 minutes or overnight in the fridge for best results.
  • Combine the oil and green onions in a microwave-safe bowl and microwave for three minutes. Set aside.
  • On a roasting pan, bake the pork in the oven at 375F for 10 minutes.
  • Flip the pork over and bake for additional 10 minutes.
  • Turn the broil on high for 3-5 minutes to get a crispy crust.
  • Remove the pork from the oven and brush with scallion oil.
  • To serve, top each bowl with a small amount of vermicelli, a few slices of pork, pickled carrots, and daikons.
  • Serve with a small bowl of fish sauce on the side.
  • Mix all the ingredients together before enjoying.