Bún Thịt Nướng
A Southern Vietnamese grilled-pork noodle bowl, genuinely distinct from the site's existing Bún Bò Huế and Bún Chả: it's a cold rice-vermicelli salad bowl rather than a soup, topped with grilled pork, fresh herbs, pickled carrot and daikon, and crushed peanuts, and finished with a drizzle of nước chấm rather than served in broth. That sets it apart from Bún Bò Huế's hot, spicy, lemongrass-beef broth from central Vietnam, and from Hanoi's Bún Chả, which pairs grilled pork with a separate bowl of warm dipping broth rather than tossing everything together cold.
Meat
⚠ Contains: Fish, Peanut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g pork shoulder, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp lemongrass, minced
- 300g rice vermicelli, cooked
- Pickled carrot and daikon
- Fresh herbs (mint, cilantro, Thai basil)
- Crushed peanuts
- Nước chấm dipping sauce
Steps
- Marinate the pork in garlic, fish sauce, sugar, and lemongrass for at least 30 minutes.
- Grill the pork over high heat until charred and cooked through.
- Divide the cooked vermicelli into bowls.
- Top with the grilled pork, pickled vegetables, fresh herbs, and crushed peanuts.
- Drizzle with nước chấm just before eating and toss to combine.