Bún Nem Nướng

Name: Bún Nem Nướng
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 200g Daikon Radish, cut into thin matchsticks; 600g Ground Pork, about 20% fat; 100g Pork Fat, finely minced; 2 tbsp Fish Sauce; 1 tbsp Sugar; 2 cloves of Garlic, minced; 1 small Shallots, minced; 1/2 tsp White Pepper, ground; 1 tsp Baking Powder; 1 1/2 tbsp Tapioca Starch; 2 tbsp Water, ice-cold; 1 tbsp Neutral Oil, for brushing/grilling; 400g Rice Vermicelli Noodles, dry; 1 Romaine Heart, shredded; 1 large Cucumber, julienned; 1 cup Bean Sprouts, rinsed; 2 cups Mixed Fresh Herbs, mint, Thai basil, cilantro (perilla/shiso if available); 1/3 cups Roasted Peanuts, roughly chopped; 1/3 cups Shallots, fried (optional); 1 medium Carrots, cut into thin matchsticks; 120ml Rice Vinegar; 120ml Water; 60g Sugar; 1 tsp Salt, fine; 4 Scallions, thinly sliced; 60ml Neutral Oil; 1/4 tsp Salt; 60ml Fish Sauce; 50g Sugar; 120ml Water, warm

Bún Nem Nướng is a bright, fragrant Vietnamese bowl of grilled pork patties served over cool rice vermicelli with crunchy vegetables, herby greens, quick-pickled carrots and daikon, and a bright nuoc cham dipping sauce. Each bite balances sweet-salty caramelized pork, tangy pickles, fresh herbs and a crunchy shower of roasted peanuts for texture. It’s fresh, vibrant, and perfect for a light yet satisfying meal.

Bún Nem Nướng is a bright, fragrant Vietnamese bowl of grilled pork patties served over cool rice vermicelli with crunchy vegetabl... Show more

Traditional Vietnamese Recipe

Health Grade

C · Balanced

Rating

4.0

Time

1 hr10 min

Price

4,34 €

Calories

1337 kcal

meal prep

high protein

low sugar

comfort food

Method

Prep the toppings

Cut the Daikon Radish and Carrots into very thin matchsticks if they aren't already. Shred the Romaine Heart, julienne the Cucumber, rinse and drain the Bean Sprouts, and pick the leaves from the Mixed Fresh Herbs. Roughly chop the Roasted Peanuts and keep all the toppings in separate bowls.

Quick-pickle the vegetables

In a bowl, whisk together the Rice Vinegar, Water, Sugar, and Salt until the sugar dissolves. Add the daikon and carrot, toss until every strand is coated, cover, and let them sit for 30 minutes.

Mix the pork

Finely mince the Garlic and Shallots, then combine them with the Ground Pork, Pork Fat, Fish Sauce, sugar, White Pepper, Baking Powder, Tapioca Starch, and 2 tablespoons ice-cold water in a large bowl. Mix with your hands for about 2 minutes until the meat turns sticky and cohesive, cover the bowl, and let it rest for 15 minutes.

Whisk the sauce

Whisk together the fish sauce, sugar, warm water, the Fresh Lime Juice, the very finely minced garlic, and the sliced Thai Chiles until the sugar dissolves completely. Taste and adjust the balance if you want it sweeter, sharper, or hotter.

Make scallion oil

Trim and thinly slice the Scallion. Warm the Neutral Oil in a small skillet over medium-low, add the scallions and salt, and cook for about 1 minute until the scallions are glossy, fragrant, and still bright green.

Cook the noodles

Bring a large pot of water to a boil. Add the Rice Vermicelli Noodles and cook for 4 minutes, just until tender. Drain immediately, rinse well under cold water, and shake off as much water as you can so the noodles don't clump.

Grill the sausage

Heat a grill or grill pan over medium-high and brush the grates lightly with neutral oil. With damp hands, shape the pork mixture into 8 to 10 small oval patties or short logs, then grill for 4 minutes per side until deeply browned with charred edges and cooked through.

Assemble the bowls

Divide the noodles among bowls and top with the romaine, cucumber, bean sprouts, grilled pork sausage, pickled daikon and carrot, mixed herbs, and chopped peanuts. Spoon the scallion oil over the top, add the dipping sauce to taste or serve it on the side, and finish with the fried shallots if you're using them. Serve right away while everything is fresh and hot.

Ingredients

Method

For 4 servings

Adjust servings

Pickled carrot & daikon

200g Daikon Radish, cut into thin matchsticks
1 medium Carrots, cut into thin matchsticks
120ml Rice Vinegar
120ml Water
60g Sugar
1 tsp Salt, fine

Grilled pork sausage

600g Ground Pork, about 20% fat
100g Pork Fat, finely minced
2 tbsp Fish Sauce
1 tbsp Sugar
2 cloves of Garlic, minced
1 small Shallots, minced
1/2 tsp White Pepper, ground
1 tsp Baking Powder
1 1/2 tbsp Tapioca Starch
2 tbsp Water, ice-cold
1 tbsp Neutral Oil, for brushing/grilling

Noodle bowl

400g Rice Vermicelli Noodles, dry
1 Romaine Heart, shredded
1 large Cucumber, julienned
1 cup Bean Sprouts, rinsed
2 cups Mixed Fresh Herbs, mint, Thai basil, cilantro (perilla/shiso if available)
1/3 cups Roasted Peanuts, roughly chopped
1/3 cups Shallots, fried (optional)

Scallion oil

4 Scallions, thinly sliced
60ml Neutral Oil
1/4 tsp Salt

Dipping sauce

60ml Fish Sauce
50g Sugar
120ml Water, warm
2 tbsp Fresh Lime Juice
2 cloves of Garlic, very finely minced
1 1/2 Thai Chiles, finely sliced (to taste)

🧈 Plus ~10g of fat

🧂 Plus ~3g of salt

Nutrition

Per Serving.

Calories

1337 kcal

67% of Daily kcal

Protein

62 g

100% RDI

Fat

69 g

19g sat fat

Carbs

120 g

44% RDI

Sugar

29 g

59% RDI

Fiber

10 g

34% RDI

Salt

9.1 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C · 6.3 / 10

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