Vietnamese Vermicelli Bowl with Grilled Pork

Bún Thịt Nướng is a Southern Vietnamese vermicelli bowl made with lemongrass-marinated grilled pork, fresh rice noodles, herbs, vegetables, pickled carrots and daikon, roasted peanuts, and nước chấm fish sauce dressing. The smoky caramelized pork combines with cool noodles, crunchy vegetables, fresh herbs, and sweet-tangy dressing to create a balanced Vietnamese meal with layers of flavor and texture. This recipe uses overnight marinated pork for deeper flavor while the final bowl comes together quickly with fresh toppings and homemade dipping sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the pork loin dry and slice it into thin pieces. Lightly pound the slices to help the marinade penetrate and create tender grilled pork.

Step 2

Combine minced lemongrass, shallots, garlic, fish sauce, sugar, salt, pepper, sesame oil, and bouillon powder. Coat the pork evenly with the marinade.

Step 3

Cover the pork and refrigerate for at least several hours, preferably overnight, to allow the lemongrass and seasonings to develop deeper flavor.

Step 4

Julienne daikon and carrots, salt them briefly, then rinse and soak them in a sweet vinegar brine until lightly pickled.

Step 5

Mix fish sauce, sugar, lime juice, and water until balanced. Add minced garlic and sliced chili for aroma and heat.

Step 6

Grill the marinated pork over medium-high heat until caramelized and fully cooked. Turn regularly to create an even golden surface.

Step 7

Separate fresh vermicelli and prepare lettuce, cucumber, bean sprouts, herbs, and roasted peanuts for assembly.

Step 8

Place vermicelli in serving bowls, add vegetables and herbs, top with grilled pork, pickled vegetables, roasted peanuts, and scallion oil. Pour nước chấm over the bowl before eating.

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