Name: Bun Thit Nuong (Grilled Pork Vermicelli Bowl)
Total time: 45 min
Yield: 4
Ingredients: 500 g pork shoulder; 3 tbsp fish sauce; 2 tbsp sugar; 2 tbsp oil; 3 cloves garlic; 1 tbsp lemongrass; 5 tbsp fish sauce; 5 tbsp sugar; 5 tbsp lime juice; 200 ml warm water; 1 clove garlic; 400 g dried rice vermicelli; handful lettuce, bean sprouts, cucumber, mint, cilantro; 2 tbsp crushed roasted peanuts

Bun Thit Nuong (Grilled Pork Vermicelli Bowl)

Cold rice noodles topped with grilled pork, herbs, and tangy fish sauce dressing.

Prep

25 min

Cook

15 min

Total

45 min

Active

25 min

Serves

Difficulty

Easy

Cuisine

vietnamese

Servings4

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Steps

Marinate the pork in fish sauce, sugar, oil, garlic, and lemongrass for at least 20 minutes.
Whisk together the dressing ingredients: fish sauce, sugar, lime juice, water, and garlic.
Grill or pan-sear the pork over high heat for 3-4 minutes per side until charred and cooked through.
Cook the vermicelli per package directions, drain, and rinse under cold water.
Divide noodles into bowls and top with lettuce, cucumber, bean sprouts, and herbs.
Top with the grilled pork and crushed peanuts, then pour dressing over just before eating.

Food safety Cook pork to at least 63°C (145°F) internal temperature.

Bun Thit Nuong (Grilled Pork Vermicelli Bowl)

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Ingredients

marinade

dressing

Steps