Bún Thịt Nướng

Nutrition · per serving

Steps

1. 1

   Bring a kettle or pot of water to a boil. While it heats, mix the pork mince with the garlic, fish sauce, soy sauce, brown sugar, neutral oil, and black pepper until evenly combined. Let it stand while you prepare the rest; even a short 5-minute rest helps the seasoning absorb.

   200 g pork mince2 cloves garlic, finely grated1 tbsp fish sauce1 tsp soy sauce2 tsp brown sugar1 tsp neutral oil1/4 tsp black pepper
2. 2

   In a small bowl, stir together the fish sauce, lime juice, warm water, sugar, garlic, and red chili until the sugar dissolves. Taste and balance it: it should be salty, sour, sweet, and lightly spicy. Set aside.

   2 tbsp fish sauce2 tbsp lime juice3 tbsp warm water1 tbsp sugar1 clove garlic, finely grated1 small red chili, finely sliced
3. 3

   Place the dried rice vermicelli in a heatproof bowl, cover with boiling water, and soak according to packet timing, usually 4-6 minutes, until tender but still springy. Drain well, rinse briefly under cold water to stop the cooking, and divide between 2 serving bowls.

   120 g dried rice vermicelli
4. 4

   Arrange the cucumber, carrot, bean sprouts, mint, coriander, and lettuce over the noodles so each bowl has an even mix of crunchy vegetables and herbs.

   150 g cucumber, julienned80 g carrot, julienned100 g bean sprouts10 g mint leaves10 g coriander leaves60 g lettuce, shredded
5. 5

   Heat a frying pan over medium-high heat. Add the marinated pork mince and cook for 4-5 minutes, breaking it up into small crumbles. Stir often so the sugar caramelises lightly without burning. The pork is done when no pink remains and some edges are browned.

   200 g pork mince2 cloves garlic, finely grated1 tbsp fish sauce1 tsp soy sauce2 tsp brown sugar1 tsp neutral oil1/4 tsp black pepper
6. 6

   Spoon the hot pork over the noodle bowls. Serve immediately with the nuoc cham on the side or poured over, and add lime wedges for squeezing at the table.

   2 tbsp fish sauce2 tbsp lime juice3 tbsp warm water1 tbsp sugar1 clove garlic, finely grated1 small red chili, finely sliced1 lime lime, cut into wedges

Origin & History

Bún thịt nướng is a beloved southern Vietnamese noodle bowl typically made with grilled pork, rice vermicelli, fresh herbs, pickled vegetables, and nước chấm. Home cooks and street vendors alike prepare many variations, and quick weeknight versions often adapt the pork topping for the pan while keeping the dish’s signature balance of freshness and savoury-sour dressing.