Bún Thịt Nướng (Grilled Pork Vermicelli Bowl)
A southern Vietnamese vermicelli bowl with grilled lemongrass pork, crisp herbs, peanuts, and a bright fish sauce dressing.
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1 hr 15 mintotal
45 min hands-on30 min hands-off
Prep 25 min · Cook 20 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Grill, Stovetop.
Includes 30 minutes of pork marinating time.
Method
Mix the sliced pork with the measured lemongrass, garlic, part of the fish sauce, part of the sugar, and the measured cooking oil. Cover and marinate.
Cook the rice vermicelli in boiling water until tender but not mushy. Drain, rinse briefly with cool water, and let it drain well.
Stir the remaining fish sauce and sugar with the lemon juice, measured water, and sliced chili until the sugar dissolves.
Heat a grill pan or grill until hot. Grill the marinated pork in a single layer until browned at the edges and fully cooked through.
Divide the noodles, lettuce, cucumber, carrot, herbs, and bean sprouts between bowls. Top with grilled pork and crushed peanuts.
Spoon the dressing over the bowls just before serving so the herbs stay fresh and the noodles remain springy.
How to tell it's done
The pork should have browned edges, the noodles should be soft but separate, and the vegetables should stay crisp.
Getting it right
Tip
Slice the pork thinly across the grain so it cooks quickly and stays tender over high heat.
What to serve it with
Serve with extra herbs and dressing on the side so each bowl can be adjusted at the table.
Substitutions
- Pork shoulder can be replaced with boneless chicken thigh, but cooking time and final flavor will change.
- Use Lemon as the master ingredient for lime-style sourness where fresh lime is unavailable.
- Omit peanuts only for a peanut-free serving; add toasted sesame only if sesame allergen labeling is acceptable.
- Check fish sauce labels if avoiding formulation-dependent additives.
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