Pulled Pork Thịt Nướng
a cornerstone of Vietnamese BBQ made at Texas proportions and style.
written by harrisondtran
To me, bánh mì and the beach are a quintessential pairing of food ‘n vibes. Like ice cream on a hot summer day, beers on the green, or a hotdog eating contest at the corporate office (don’t ask)!
I pulled together and pulled apart the laziest 17 lb Vietnamese thịt nướng style pork ever by stabbing it a million times, pouring over the marinade, and steaming it in its own juices in the oven overnight. I also wanted to show how easy it is to make đồ chua so voilà. The only thing I didn’t do was get actual bánh mì, but Hawaiian rolls always get the job done!
I didn’t realize how badly I needed it until I felt it, but this incredible evening reminded me why I love California. Between friends – old and new, the ocean, the scent of salt in the air, the sharing of food and stories behind it, and fire – who doesn’t love fire! My heart was full like I didn’t know it could be.
I didn’t smell all that different from the bonfire than I usually do after smoking a brisket. One day, I’ll level up to bánh bao Baywatch, but for now, I I’ll stick to this lazy recipe. What are you favorite parings of food ‘n vibes?
