Name: Bún thịt nướng (Vietnamese grilled pork vermicelli bowls)
Prep time: 40 min
Cook time: 25 min
Total time: 110 min
Cuisine: Vietnam
Ingredients: 800 g boneless pork shoulder, cut across the grain into 1 cm slices; 30 ml fish sauce; 25 g light brown sugar; 30 g tender inner lemongrass, finely minced; 15 g garlic, finely minced; 50 g shallot, finely minced; 2 g ground black pepper; 20 ml neutral oil; 100 g carrot, peeled and cut into fine matchsticks; 100 g daikon radish, peeled and cut into fine matchsticks; 45 ml rice vinegar; 15 g granulated sugar; 3 g fine salt; 45 ml fish sauce; 120 ml warm water; 35 g granulated sugar; 45 ml lime juice; 10 g garlic, finely minced; 5 g fresh red chilli, finely minced (optional); 320 g dried rice vermicelli; 160 g lettuce leaves, washed and dried; 300 g cucumber, thinly sliced; 160 g bean sprouts, rinsed and drained; 100 g mixed fresh Vietnamese herbs (mint, perilla and Thai basil); 40 g roasted peanuts, roughly crushed; 30 g scallions, finely sliced; 30 ml neutral oil for scallion oil; 1 g fine salt for scallion oil

Vietnamese bún thịt nướng rice vermicelli bowl with grilled pork, cucumber, herbs, pickled vegetables, peanuts and fish-sauce dressing — Bún thịt nướng with lemongrass grilled pork, cool rice noodles, fresh herbs and nước chấm.

Yield 4 bowls

Cook time 25 minutes

Passive time 45 minutes

Total time 110 minutes

Calories About 980 kcal per bowl

Ingredients ↓

Overview

Bún thịt nướng (Vietnamese grilled pork vermicelli bowls)

Bún thịt nướng is a Southern Vietnamese bowl of rice vermicelli topped with grilled pork. Fresh greens, cucumber, herbs and a sweet-sour fish-sauce dressing balance the smoky, savoury meat. Some versions add pickled carrot and daikon, scallion oil or peanuts; this recipe brings those elements together as one practical home bowl.

The pork is cut into even 1 cm slices so it cooks quickly and can be checked with a thermometer. Lemongrass, shallot, garlic, fish sauce and brown sugar make a fragrant marinade. Grill-pan cooking works when an outdoor grill is unavailable. Keep the noodles and vegetables cool, then add hot pork and scallion oil just before serving.

Practical

Keys to successCut the pork evenly across the grain so every slice cooks at a similar rate. Marinate in the refrigerator, never on the counter. Grill in batches without crowding; turn when the first side is browned. Check the thickest slice at the centre, then rest the cooked pork for 3 minutes.

Ingredients

Lemongrass pork

800 g boneless pork shoulder, cut across the grain into 1 cm slices
30 ml fish sauce
25 g light brown sugar
30 g tender inner lemongrass, finely minced
15 g garlic, finely minced
50 g shallot, finely minced
2 g ground black pepper
20 ml neutral oil

Quick pickle

100 g carrot, peeled and cut into fine matchsticks
100 g daikon radish, peeled and cut into fine matchsticks
45 ml rice vinegar
15 g granulated sugar
3 g fine salt

Nước chấm

45 ml fish sauce
120 ml warm water
35 g granulated sugar
45 ml lime juice
10 g garlic, finely minced
5 g fresh red chilli, finely minced (optional)

Bowls and scallion oil

320 g dried rice vermicelli
160 g lettuce leaves, washed and dried
300 g cucumber, thinly sliced
160 g bean sprouts, rinsed and drained
100 g mixed fresh Vietnamese herbs (mint, perilla and Thai basil)
40 g roasted peanuts, roughly crushed
30 g scallions, finely sliced
30 ml neutral oil for scallion oil
1 g fine salt for scallion oil

Method

Toss carrot and daikon with rice vinegar, sugar and 3 g salt. Set aside for at least 20 minutes, then drain lightly.
Combine pork with fish sauce, brown sugar, minced lemongrass, 15 g garlic, shallot, pepper and 20 ml oil. Cover and refrigerate for 45 minutes.
Stir 45 ml fish sauce, warm water, 35 g sugar and lime juice until dissolved. Stir in 10 g garlic and optional chilli. Set aside as the nước chấm.
Cook the rice vermicelli according to the packet directions. Drain well, rinse briefly with cool water if directed on the package, and divide among four bowls.
Place scallions and 1 g salt in a heatproof bowl. Heat 30 ml oil until hot but not smoking; pour it over the scallions and stir.
Heat a grill or grill pan to medium-high. Grill pork in batches, turning once, until browned. Check the centre of the thickest slice with a clean thermometer: it must reach 63°C. Rest cooked pork for at least 3 minutes.
Arrange lettuce, cucumber, sprouts, herbs and drained pickle over the noodles. Add pork, scallion oil and peanuts. Serve nước chấm on the side or drizzle to taste. Refrigerate leftovers within 2 hours in shallow containers at or below 4°C; use within 3 days and reheat pork once to at least 74°C throughout.

Practical

Practical tips

If the pork is hard to slice evenly, chill it until firm but not frozen, then cut across the grain. Grill-pan cooking can smoke; ventilate the kitchen and keep the pan hot between batches. Keep the herbs and vegetables dry so they stay crisp in the bowl. Serve the dressing separately at first; a light drizzle keeps the noodles from becoming soggy.

Troubleshooting

The pork is dry: It may be sliced too thin or left on high heat too long. Use even 1 cm slices and check the thickest piece. The pork sticks: Let the grill surface heat fully and brush it lightly with oil before the next batch. The dressing tastes too sharp: Stir in a spoonful of warm water and taste again rather than adding extra fish sauce.

Frequently asked questions

Can I cook the pork in a pan instead of a grill? Yes. Use a heavy grill pan or skillet over medium-high heat and cook in batches, turning once. Ventilate the kitchen because the sweet marinade can brown quickly. Can I prepare the vegetables and dressing ahead? Yes. Make the pickle and nước chấm earlier and refrigerate them separately. Keep herbs washed and thoroughly dried; grill the pork shortly before serving. Can I leave out the peanuts? Yes. They add crunch but are not required for the bowl. Omit them for a peanut-free version and prevent cross-contact during preparation.

Nutrition per serving (estimate)

Serving sizeOne assembled bowl with a moderate share of dressing
Calories980 kcal
Carbohydrate103 g
Protein40 g
Fat42 g
Fibre7 g
Sodium1,850 mg

Allergens and food safety

Contains fish sauce (fish) and peanuts. Check rice vermicelli and fish-sauce labels for wheat, soy and cross-contact warnings. Keep raw pork and marinade refrigerated and separate from ready-to-eat herbs and vegetables. Wash hands, tongs, board and thermometer probe after raw contact. Check the centre of the thickest pork slice with a clean thermometer: 63°C, followed by a 3-minute rest. Refrigerate leftovers within 2 hours in shallow containers at or below 4°C; use within 3 days and reheat pork once to 74°C throughout.

How to serve

Keep the lime-fish-sauce dressing on the side until everyone is ready to eat.
Offer extra herbs and chilli at the table.

Bún thịt nướng (Vietnamese grilled pork vermicelli bowls)

Practical

Ingredients

Lemongrass pork

Quick pickle

Nước chấm

Bowls and scallion oil

Method

Practical

Practical tips

Troubleshooting

Frequently asked questions

Nutrition per serving (estimate)

Allergens and food safety

How to serve

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