vietnamesenoodle-bowlporkquickbeginnerweeknightrice-vermicelli

Bún Thịt Nướng

Name: Bún Thịt Nướng
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 200 g pork mince; 2 cloves garlic, finely grated; 1 tbsp fish sauce; 1 tsp soy sauce; 2 tsp brown sugar; 1 tsp neutral oil; 1/4 tsp black pepper; 2 tbsp fish sauce; 2 tbsp lime juice; 3 tbsp warm water; 1 tbsp sugar; 1 clove garlic, finely grated; 1 small red chili, finely sliced; 120 g dried rice vermicelli; 150 g cucumber, julienned; 80 g carrot, julienned; 100 g bean sprouts; 10 g mint leaves; 10 g coriander leaves; 60 g lettuce, shredded; 1 lime lime, cut into wedges

This quick bún thịt nướng-style bowl is light, fragrant, and full of contrast: warm savoury pork, cool rice noodles, crisp vegetables, and bright herbs. The nuoc cham ties everything together with a punchy balance of salty fish sauce, tart lime, and gentle sweetness.

15 min

2 servings

468 kcal

Vietnamese

Ingredients

Pork topping

200 gpork mince
2 clovesgarlic, finely grated
1 tbspfish sauce
1 tspsoy sauce
2 tspbrown sugar
1 tspneutral oil
1/4 tspblack pepper

Nuoc cham

2 tbspfish sauce
2 tbsplime juice
3 tbspwarm water
1 tbspsugar
1 clovegarlic, finely grated
1 smallred chili, finely sliced

Noodles and salad

120 gdried rice vermicelli
150 gcucumber, julienned
80 gcarrot, julienned
100 gbean sprouts
10 gmint leaves
10 gcoriander leaves
60 glettuce, shredded
1 limelime, cut into wedges

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

468 kcal

Calories

24g

Protein

54g

Carbs

16g

Fat

Fiber

Notes

•For a beginner-friendly shortcut, use kettle-soaked vermicelli instead of boiling on the hob.
•If you want more classic grilled flavour, spread the pork in a thin layer in the pan and let it sear for 30-45 seconds between stirs.
•Bean sprouts can be left raw for crunch or dipped in the noodle-soaking water for 20 seconds if you prefer them slightly wilted.
•A spoonful of crushed roasted peanuts is a common addition, but it is omitted here to keep the dish simple and nut-free.

Background

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.

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