Bun Thit Nuong (Vietnamese Grilled Pork Noodle Bowls)

Name: Bun Thit Nuong (Vietnamese Grilled Pork Noodle Bowls)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 batch lemongrass marinated pork; 200 g dried vermicelli noodles; 1 head soft lettuce; 2 cucumbers; 2 cup bean sprouts; 2 carrots; 1/2 daikon radish; 5 clove garlic; 4 1/2 tbsp fish sauce; 3/4 cup rice vinegar; 3 tbsp Rice wine vinegar; 3 tbsp lime juice; 1/2 cup water; 1 1/2 cup boiling water; 1/2 cup white sugar; 4 tsp salt; 2 Thai chilies; 1 handful mint leaves; 1 handful cilantro; 1/4 cup finely chopped unsalted peanuts; 1 sliced red chili; 4 lime wedges

These Vietnamese pork noodle bowls layer tender lemongrass-marinated pork, cool rice vermicelli, crisp vegetables, fresh herbs, and tangy nuoc cham for a bright, balanced meal. Bun thit nuong is fresh, savory, slightly sweet, and easy to customize for lunch or dinner.

Servings4 Portions

Prep Time30 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

lemongrass marinated pork
1 batch
dried vermicelli noodles
200 g
soft lettuce
1 head
cucumbers
2
bean sprouts
2 cup
carrots
2
daikon radish
0.5
garlic
5 clove
fish sauce
2 tbsp
rice vinegar
0.8 cup
Rice wine vinegar
3 tbsp
lime juice
3 tbsp
water
0.5 cup
boiling water
0.5 cup
white sugar
0.5 cup
salt
4 tsp
Thai chilies
2
mint leaves
1 handful
cilantro
1 handful
finely chopped unsalted peanuts
0.3 cup
sliced red chili
1
lime wedges
4

Step-by-Step Instructions

Make the quick pickles: In a large bowl, stir the hot water with the sugar and salt until dissolved. Add the rice vinegar, then add the carrots and daikon and toss to coat.

Let the vegetables pickle for 2 hours, or until slightly softened but still crisp. Drain well before serving.

Prepare the nuoc cham: In a small bowl, mix the fish sauce, rice wine vinegar, lime juice, water, chopped Thai chilies, and minced garlic until the sugar is fully dissolved.

Cook the rice vermicelli according to the package directions, or soak in boiling water for about 5 minutes until tender. Drain, rinse under cold running water, and let drain thoroughly so the noodles do not water down the bowls.

Prepare the bowl toppings: Tear the lettuce into bite-size pieces, slice the cucumbers, rinse the bean sprouts, pick the mint and cilantro leaves, chop the peanuts, slice the red chili, and cut the limes into wedges.