Bún Thịt Nướng

Name: Bún Thịt Nướng
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 60ml Fish Sauce; 60ml Lime Juice, fresh; 50g Sugar; 2 cloves of Garlic, finely minced; 700g Pork Shoulder, thinly sliced or cut into 1 cm strips; 3 stalks of Lemongrass, tender inner parts finely minced; 2 shallots of Shallots, finely minced; 3 cloves of Garlic, finely minced; 3 tbsp Fish Sauce; 2 tbsp Sugar; 1 tbsp Honey; 1 tbsp Neutral Oil; 1/2 tsp Pepper (Black), freshly ground; 400g Dried Rice Vermicelli (Bún); 1 head of Leaf Lettuce, shredded; 1 Cucumber, julienned; 150g Bean Sprouts; 1 bunch of Fresh Mint, leaves picked; 1 bunch of Thai Basil, leaves picked; 1 bunch of Cilantro, roughly chopped; 60g Roasted Peanuts, roughly crushed; 4 Scallions, finely sliced; 60ml Neutral Oil; Some Salt; 200g Daikon, cut into thin matchsticks; 200g Carrots, cut into thin matchsticks; 1 tsp Salt, for salting the vegetables; 50g Sugar; 120ml Rice Vinegar; 120ml Water

Bún Thịt Nướng is a bright, satisfying Vietnamese dish of caramelized, lemongrass‑infused grilled pork served over delicate rice vermicelli with crisp greens, fresh herbs, crunchy peanuts and tangy pickled vegetables. Each bite balances savory, sweet, sour and spicy elements — finish with a drizzle of zesty fish‑lime dressing for a truly refreshing meal. Great for casual dinners or summer entertaining.

Bún Thịt Nướng is a bright, satisfying Vietnamese dish of caramelized, lemongrass‑infused grilled pork served over delicate rice v... Show more

Traditional Vietnamese Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

1 hr

Price

2,68 €

Calories

1121 kcal

meal prep

high protein

low sugar

kid friendly

Method

Quick-pickle vegetables

Cut the Daikon and Carrots into thin matchsticks, then toss them with the Salt and leave them in a colander for 20 minutes so they soften and release water. Rinse well, squeeze out as much liquid as you can, then whisk together the Sugar, Rice Vinegar, and Water until the sugar dissolves. Stir the vegetables into the brine and let them sit for at least 15 minutes.

Marinate the pork

If needed, slice the Pork Shoulder thinly or into 1 cm strips, then combine it with the minced Lemongrass, Shallots, and Garlic, plus Fish Sauce, sugar, Honey, Neutral Oil, and Pepper (Black). Massage everything with your hands until the meat looks evenly coated, cover, and refrigerate for 30 minutes.

Mix the sauce

Whisk the Lime Juice (fresh) with fish sauce, sugar, minced garlic, water, and the sliced Bird's Eye Chilies (finely sliced) until the sugar is fully dissolved. Taste it for the classic sweet-salty-tangy balance and let it sit while you finish the rest of the dish.

Make scallion oil

Warm the oil in a small pan over medium heat until shimmering, then pour it over the finely sliced Scallion and a pinch of salt in a heatproof bowl. Stir once or twice and let the scallions soften in the hot oil; they should turn glossy and bright green, not brown.

Prep the toppings

Rinse and dry the Leaf Lettuce, Bean Sprouts, Fresh Mint, Thai Basil, and Cilantro. Shred the lettuce, julienne the Cucumber, roughly chop the cilantro if needed, and roughly crush the Roasted Peanuts into coarse pieces.

Cook the vermicelli

Bring a large pot of water to a boil, add the Dried Rice Vermicelli (Bún), and cook for 3 minutes or until just tender. Drain immediately and rinse under cold water, then shake off as much water as you can so the noodles stay loose.

Grill the pork

Preheat a grill or grill pan over medium-high heat. Grill the marinated pork in a single layer, shaking off excess marinade and working in batches, for 3 minutes per side until it is deeply browned at the edges and cooked through.

Assemble bowls

Divide the noodles among bowls and top with the lettuce, bean sprouts, cucumber, herbs, grilled pork, and the pickled carrots and daikon. Spoon over the scallion oil, drizzle with the sauce, and finish with the crushed peanuts. Serve right away while the pork is still hot and the greens are crisp.