BBQ Pork Vermicelli Bowl

R2Egg2Q

I often have a dish at the local Pho restaurant called Bún Thịt Nướng (BBQ Pork w/Vermicelli) which actually uses grilled pork but I thought I'd substitute pulled pork as I had a butt that needed to be cooked.

So just after Midnight I put the butt on the Large Egg and let it smoke over some hickory & cherry wood:

  After a couple of hours of smoke, I bumped up the temp on the Stoker and went to bed. After about an 8 1/2 hr cook, the butt was ready to come off:   Wrapped in foil, and placed into a small cooler for a rest until lunch time.   The little 12 QT Ice Cube cooler is a great size for a single 8 lb butt and a couple of bath towels:   A few hours later I gathered these ingredients for the Nuoc Cham sauce(red boat fish sauce, sugar, water, lime juice, garlic, thai chili, and a shallot):   Nuoc Cham with all of the ingredients mixed in:   From there I moved on to prepping the veggies (carrots, cucumber, mint, romaine lettuce):   Into a bowl went some vermicelli topped with the carrots, cucumber, mint, romaine lettuce, and drizzled with some Nouc Cham sauce:   I took the pork out of the cooler and pulled off what we needed:   and it topped the bowl:   Everything was tossed to mix everything together and then the eating began!

Mighty_Quinn

Love it! Great idea.

The Cen-Tex Smoker

This is one of my favorite dishes anywhere but I can never get the pork right. I love the idea of pulled pork but did you use any of the traditional seasonings on the pork or just smoke? I live the way that grilled pork with the traditional grill suace on it. Love this cook- great idea

R2Egg2Q

Love it! Great idea.

Thanks!

This is one of my favorite dishes anywhere but I can never get the pork right. I love the idea of pulled pork but did you use any of the traditional seasonings on the pork or just smoke? I live the way that grilled pork with the traditional grill suace on it. Love this cook- great idea

 I didn't use any Vietnamese seasonings on the pork.  I like the vietnamese grilled pork but wasn't prepared to try recreating that.  I'm not a fan of their dried shredded pork (find it too dry for my tastes) so I seasoned & cooked the pork like any other butt cook and IMO it paired well with the rest of the ingredients.

The Cen-Tex Smoker

Love it! Great idea.

Thanks!

This is one of my favorite dishes anywhere but I can never get the pork right. I love the idea of pulled pork but did you use any of the traditional seasonings on the pork or just smoke? I live the way that grilled pork with the traditional grill suace on it. Love this cook- great idea

 I didn't use any Vietnamese seasonings on the pork.  I like the vietnamese grilled pork but wasn't prepared to try recreating that.  I'm not a fan of their dried shredded pork (find it too dry for my tastes) so I seasoned & cooked the pork like any other butt cook and IMO it paired well with the rest of the ingredients.

Cool. I'm on the warpath to find that grilled pork sauce. I'll keep you in the loop if I find a good one

R2Egg2Q

Sounds good C-T S!  I'll try to do some research as well & will let you know if I come up with anything worthy.

The Cen-Tex Smoker

Sounds good C-T S!  I'll try to do some research as well & will let you know if I come up with anything worthy.

Cool. We should be able to get this done between the 2 of us.

jlsm

I love the bun at Vietnamese restaurants, too, beef or pork with spring roll. Check out Andrea Nguyen's blog, Viet World Kitchen, for the pork recipe. I've done it and it's really good. Nguyen is a cookbook author of note.

jlsm

Looks like you used cellophane or tapioca noodles instead of rice? Love the Red Boat.

jlsm

For the beef, I use Saveur's recipe for beef satay. I cut the soy with half water because I find this a bit salty (and I like salt). 

1/3 cup soy sauce

1/4 cup minced fresh cilantro

2 tbsp. grated orange zest

4 tsp. fish sauce

1 1/2 tsp. dark brown sugar

1 tsp. canola oil

3 cloves garlic, minced

1 lb. beef sirloin, cut into 1″-wide, 1/4″-thick slices 

Puree soy sauce, cilantro, orange zest, fish sauce, sugar, oil, and garlic in a food processor until smooth. Toss paste and beef in a bowl; chill 4 hours.

Build a hot charcoal fire in a grill. Thread 1 piece of beef each on 12 skewers; grill, turning, until charred, about 5 minutes.

R2Egg2Q

Looks like you used cellophane or tapioca noodles instead of rice? Love the Red Boat.

Yup, cellophane due to a miscommunication with my wife who told me we had vermicelli at home and the package did say vermicelli but not "rice vermicelli". The recipe I was using is here: http://www.foodnetwork.com/recipes/saras-secrets/rice-vermicelli-bun-thit-recipe/index.html Thanks for the pork & beef recipes!

killborn

Awesome dish. I visited Vietnam a few years ago and took a cooking class where this was the main dish we made. I prefer the Hanoi style Bun cha which includes little meatballs as well as the thin pork rasher. A good Hanoi recipe is http://ediblyasian.info/recipes/bun-cha-ha-noi-hanoi-grilled-pork-

Going to have to make some soon..

The Cen-Tex Smoker

Awesome dish. I visited Vietnam a few years ago and took a cooking class where this was the main dish we made. I prefer the Hanoi style Bun cha which includes little meatballs as well as the thin pork rasher. A good Hanoi recipe is http://ediblyasian.info/recipes/bun-cha-ha-noi-hanoi-grilled-pork-

Going to have to make some soon..

Nice! I'm on this like a dog on a bone. Looks like the perfect place to start

R2Egg2Q

@killborn - Thx for the recipe. Will need to check it out.

jlsm

Thanks so much for the link. I love this site. Did you see the grilled beef jerky?