Bún Thịt Nướng – Vietnamese Pork Vermicelli Bowl
This delicious pork vermicelli bowl recipe is perfect for a quick and easy lunch or dinner. Made with grilled pork, vermicelli noodles, fresh herbs, pickled vegetables, and a savory fish sauce dressing, this dish is a perfect balance of sweet, salty, sour, and umami flavors.
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
Notes
Storage: Grilled pork and pickled vegetables keep in separate airtight containers in the fridge for up to 3 days. Cooked vermicelli stores for 2 days — toss with a few drops of oil to prevent sticking. Do not freeze assembled bowls.
Make-Ahead: Marinate the pork overnight (up to 12 hours) for deeper flavour, and pickle the carrots and daikon a day ahead — they improve with time. Marinating time (30 minutes) is included in the listed prep time.
Substitutions: Swap pork shoulder for boneless chicken thighs or firm tofu steaks. Use rice noodles of any width you prefer. Coconut aminos can replace fish sauce for a soy-free, milder option. If using store-bought fish sauce, check the label for wheat-based soy sauce additions if you need the dish to be strictly gluten-free.
Quick-Pickle Method: Julienne the carrots and daikon into thin matchsticks. Dissolve 2 tablespoons sugar and 1 teaspoon salt in the rice vinegar, then toss with the vegetables. Let sit for at least 30 minutes at room temperature.
Pro Tip: Pat the marinated pork dry with paper towels before grilling. Excess marinade creates steam instead of char — and the caramelised edges are what make this dish sing.
Nutrition
Serving: 1servingCalories: 495kcalCarbohydrates: 70gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 46mgSodium: 1618mgPotassium: 664mgFiber: 4gSugar: 16gVitamin A: 3855IUVitamin C: 34mgCalcium: 101mgIron: 3mg
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