Vietnamese Grilled Pork with Vermicelli
Prep time
Cook time
Total time
Serves: serves 3 - 4
  • Caramel sauce –
  • 5 tbsp sugar
  • ½ cup (140 ml) water
  • Grilled pork
  • 300 g pork shoulder / butt – slice thinly against the grain
  • 4 tbsp caramel sauce (see above)
  • 3 tsp fish sauce
  • 2 tsp oyster sauce
  • 3 cloves garlic – minced finely
  • 3 shallots – minced finely
  • 2 tbsp vegetable oil
  • Dipping sauce:
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tbsp white vinegar
  • ¾ cup water
  • 2 tsp chopped garlic
  • ¼ tsp ground black pepper
  • To serve:
  • Rice vermicelli
  • Sliced carrots
  • Sliced cucumbers
  • Coriander
  1. Prepare caramel sauce by combining the sugar and water in a saucepan.
  2. Cook over high heat and bring to boil. It is not necessary to stir the mixture.
  3. Allow the mixture to bubble over high heat and reduce to medium heat when the mixture starts to thicken. It should take about 5 – 7 mins.
  4. Continue to cook until the mixture becomes amber and quickly turn off heat.
  5. Standing slightly away from the saucepan, carefully add in 2 tbsp water into the hot caramel. The mixture will bubble up violently so please be mindful not to burn yourself.
  6. Stir and allow to cool completely.
  7. In a medium bowl, combine the sliced pork, minced garlic, shallot, sauces and vegetable oil together. Mix well.
  8. To test the taste of the meat, cook a few pieces in a pan and taste. Adjust with more seasoning if needed. *Do note as the meat marinate in the fridge, the flavor will develop further so be mindful to start with lesser seasoning and adjust with more.
  9. Cover with cling wrap and allow to marinate in the fridge for at least 1 hour.
  10. Prepare the dipping sauce by combing the fish sauce, sugar, vinegar and water in a saucepan. Stir to dissolve and bring to boil.
  11. Lower the heat and add in chopped garlic and black pepper. Taste and adjust with more fish sauce or sugar if needed. The flavor profile should be sweet and salty with a slight tinge of tanginess.
  12. Allow the meat to thaw at room temperature for 15 – 30 mins before cooking.
  13. Prepare the rice vermicelli by boiling them according to the package.
  14. Drain and rinse under cold water to keep them from sticking.
  15. In 2 – 3 batches, add the pork to a frying pan or griddle pan and cook over medium high heat for 2 mins. Do not overcrowd the pan or there will be too much moisture. Do not cook the meat for too long or they’ll dry out.
  16. To serve, place desired amount of vermicelli in a bowl, follow by grilled pork, carrots, cucumber and coriander. Drizzle some of the dipping sauce.
Recipe by Bear Naked Food at