Bun Thit Nuong

Bún Thịt Nướng (Vietnamese Grilled Pork with Rice Vermicelli)

A classic southern Vietnamese cold noodle bowl: smoky lemongrass-marinated pork over rice vermicelli with fresh herbs, pickled carrot and daikon, crushed peanuts, and a generous pour of nước chấm.

Prep

35 min

Cook

15 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) pork shoulder or pork belly, sliced thinly, cut about 3–4 mm thick; ask your butcher for 'thịt nướng' cut
• •3 tbsp finely chopped lemongrass, use only the pale tender bottom third
• •3 tbsp fish sauce, Vietnamese brand such as Phú Quốc if available
• •3 tbsp sugar, palm sugar preferred for deeper flavor
• •2 tbsp soy sauce
• •1 tbsp minced garlic
• •1 tbsp minced shallot
• •2 tsp ground black pepper, plus more to taste
• •2 tbsp vegetable oil
• •400 g (14 oz) dried rice vermicelli (bún), thin size; rice stick / phở-size noodles also acceptable
• •200 g (7 oz) carrot, shredded
• •200 g (7 oz) daikon radish, shredded; if unavailable use extra carrot or kohlrabi
• •2 tsp salt, for the pickle brine
• •2 tbsp sugar, for the pickle brine
• •60 ml (¼ cup) white vinegar or rice vinegar
• •60 ml (¼ cup) warm water, for the pickle brine
• •80 g (⅔ cup) roasted unsalted peanuts, crushed or roughly chopped
• •30 g (1 cup packed) fresh mint leaves
• •30 g (1 cup packed) fresh cilantro leaves and tender stems
• •30 g (1 cup packed) fresh Thai basil leaves, or regular basil if Vietnamese basil is unavailable
• •100 g (3½ oz) lettuce leaves, red leaf or butter lettuce; for wrapping optional
• •1 whole lime, cut into wedges for serving
• •2 tbsp thinly sliced scallion whites, optional garnish
• •60 ml (¼ cup) fish sauce, for the nước chấm
• •60 ml (¼ cup) fresh lime juice (about 2 limes)
• •50 g (¼ cup) sugar, dissolved in warm water
• •120 ml (½ cup) warm water, for the nước chấm
• •2 cloves garlic, finely minced
• •1 tbsp grated carrot or finely shredded (optional but traditional), many southern versions add a little grated carrot to the dipping sauce

Steps

1. 1 Make the pickled vegetables: in a bowl dissolve 2 tbsp sugar and 2 tsp salt in 60 ml warm water, stir in 60 ml vinegar. Add the shredded carrot and daikon, press down so they sit under the brine. Set aside at room temperature at least 30 minutes (longer is better).
2. 2 Make nước chấm: dissolve 50 g sugar in 120 ml warm water, then whisk in 60 ml fish sauce, 60 ml lime juice, the minced garlic, and the optional grated carrot. Taste and adjust: the balance should be salty, sweet, sour, and a little spicy if you like. Add 1–2 tsp chopped Thai chili if desired. The dipping sauce is meant to taste bold so it can season a whole bowl of noodles.
3. 3 Marinate the pork: combine lemongrass, 3 tbsp fish sauce, 3 tbsp sugar, 2 tbsp soy sauce, garlic, shallot, 2 tsp black pepper, and 2 tbsp oil. Massage into the sliced pork. Marinate 20–30 minutes at room temperature, or up to overnight in the fridge.
4. 4 Cook the noodles: bring a large pot of water to a boil, add the rice vermicelli, stir, and cook 4–6 minutes until just tender but still with a slight chew. Drain, rinse under cold running water until completely cool, and shake off excess water. Set aside.
5. 5 Grill the pork: heat a charcoal grill, grill pan, or cast-iron skillet over medium-high. Cook the pork in a single layer with the marinade still clinging, 2–3 minutes per side, until well charred in spots and cooked through (no pink remaining in the center). Pork is done when the juices run clear and the internal temperature reads 71°C / 160°F on an instant-read thermometer. Transfer to a plate to rest for 5 minutes.
6. 6 Assemble: divide the cold noodles between 4 bowls. Top with the grilled pork, a generous handful of pickled carrot and daikon (drained slightly), a mix of the mint, cilantro, and Thai basil, and the lettuce. Scatter the crushed peanuts and scallions over the top.
7. 7 Serve with the nước chấm in a small bowl on the side so each person can pour to taste; pass lime wedges and extra chilies.