Vietnamese cuisine is known for its light, fresh and vibrant flavors. One of the most famous Vietnamese dishes is the pork vermicelli bowl, also known as “Bún thịt nướng.” This dish includes grilled pork, vermicelli noodles, fresh herbs, pickled vegetables, and a savory fish sauce dressing. It’s a perfect balance of sweet, salty, sour, and umami flavors in a delicious and healthy meal.
To make the pork vermicelli bowl, you’ll need ingredients like pork shoulder, rice vermicelli noodles, fresh herbs like mint, cilantro, Thai basil, pickled carrots and daikon, and fish sauce dressing. The dish is easy to make and can be customized to suit your taste preferences.
To start, marinate the pork shoulder in a mixture of fish sauce, sugar, garlic, and shallots. Grill the pork until it’s tender and slightly charred. Next, cook the vermicelli noodles according to the instructions and assemble the bowl with fresh herbs, pickled vegetables, and grilled pork. Drizzle the fish sauce dressing over the top, and you’re ready to enjoy a delicious and healthy meal.
This pork vermicelli bowl recipe is perfect for a quick and easy lunch or dinner. It’s a healthy, flavorful meal packed with nutrients and easy to customize. So, let’s get started with the recipe!
Bún Thịt Nướng – Vietnamese Pork Vermicelli Bowl
Equipment
- Grill pan or outdoor grill
- Large mixing bowl
- Medium saucepan
- Colander or fine-mesh strainer
- Tongs
- Sharp knife or mandoline for thin slicing
Ingredients
Marinade
- 2 tablespoons fish sauce 30ml
- 2 tablespoons granulated white sugar 25g
- 3 cloves garlic minced
- 2 small shallots minced
- 2 tablespoons water 30ml
- 2 tablespoons vegetable oil 30ml
Nước Chấm Dressing
- 2 tablespoons fish sauce 30ml
- 2 tablespoons granulated white sugar 25g
- 2 tablespoons warm water 30ml
- 2 tablespoons fresh lime juice
- 1 small clove garlic finely minced
- 1 small red chilli thinly sliced, optional
Bowl
- 1 pound pork shoulder thinly sliced, 450g
- 8 ounces rice vermicelli noodles 225g
- 1 cup mint leaves 45g
- 1 cup cilantro 16g
- 1 cup Thai basil 24g
- ½ cup pickled carrots julienned, 60g
- ½ cup pickled daikon julienned, 60g
- ¼ cup rice vinegar 60ml, for pickling the carrots and daikon
- 2 tablespoons crushed roasted peanuts for garnish, optional
Instructions
- For the marinade, combine 2 tablespoons fish sauce, 2 tablespoons sugar, minced garlic, minced shallots, and 2 tablespoons water in a mixing bowl. Stir until the sugar is fully dissolved.2 tablespoons fish sauce, 2 tablespoons granulated white sugar, 3 cloves garlic, 2 small shallots, 2 tablespoons water
- Add the sliced pork to the marinade and mix well. Cover and refrigerate for at least 30 minutes.1 pound pork shoulder
- Remove the pork from the marinade and pat dry with paper towels. Heat a grill pan or grill over medium-high heat (approximately 400°F / 200°C) and brush the grates lightly with vegetable oil. Grill the pork slices for 3 to 4 minutes on each side until charred at the edges and cooked through (internal temperature of 145°F / 63°C). Let rest for 2 minutes before slicing.1 pound pork shoulder, 2 tablespoons vegetable oil
- Cook the vermicelli noodles according to the package instructions. Drain and rinse under cold water.8 ounces rice vermicelli noodles
- Divide the vermicelli noodles among 4 bowls. Top each bowl with sliced grilled pork, a generous handful of fresh mint, cilantro, and Thai basil, and a portion of pickled carrots and daikon.8 ounces rice vermicelli noodles, 1 pound pork shoulder, 1 cup mint leaves, 1 cup cilantro, 1 cup Thai basil, 1/2 cup pickled carrots, 1/2 cup pickled daikon
- For the nước chấm dressing, stir together 2 tablespoons fish sauce, 2 tablespoons sugar, 2 tablespoons warm water, and 2 tablespoons lime juice until the sugar dissolves. Add minced garlic and sliced chilli if using. Drizzle generously over each bowl, sprinkle with crushed peanuts if desired, and serve immediately.2 tablespoons fish sauce, 2 tablespoons granulated white sugar, 2 tablespoons warm water, 2 tablespoons fresh lime juice, 1 small clove garlic, 1 small red chilli, 2 tablespoons crushed roasted peanuts
