🍜 Bún thịt nướng

Name: Bún thịt nướng
Total time: 45 min
Yield: 2
Cuisine: Vietnam · Southern Vietnam
Ingredients: 300 g pork shoulder, thinly sliced; 200 g dried rice vermicelli; 2 garlic cloves and 1 shallot, minced; 1 tbsp sugar and 2 tbsp fish sauce for the marinade; 1 tbsp vegetable oil; 4 lettuce leaves, shredded; A handful of mint, coriander and Thai basil; 2 tbsp roasted peanuts, crushed; Dressing: 3 tbsp fish sauce, 2 tbsp sugar, 3 tbsp lime juice, 6 tbsp water, 1 chilli

Origin: Vietnam · Southern Vietnam

612kcal

per serving · 350 g

175kcal

per 100 g

38 gProtein11 g / 100 g

21 gFat6 g / 100 g

66 gCarbs19 g / 100 g

Bún thịt nướng is a Vietnamese noodle bowl of cool rice vermicelli topped with smoky grilled pork, lettuce and plenty of fresh herbs. It is finished with crushed roasted peanuts and dressed at the table with nước chấm, a sweet, sour and salty fish sauce dressing. The mix of warm charred meat and cold noodles makes it a popular lunch, especially in hot weather.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein11 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: grilled pork, fish sauce

Not veganbecause of: grilled pork, fish sauce

Contains porkbecause of: grilled pork

Not keto19 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish ⚠ Peanuts

What it is made of

rice vermicelligrilled porklettuceherbsfish saucepeanuts

Recipe

2 servings45 min

Ingredients

300 g pork shoulder, thinly sliced
200 g dried rice vermicelli
2 garlic cloves and 1 shallot, minced
1 tbsp sugar and 2 tbsp fish sauce for the marinade
1 tbsp vegetable oil
4 lettuce leaves, shredded
A handful of mint, coriander and Thai basil
2 tbsp roasted peanuts, crushed
Dressing: 3 tbsp fish sauce, 2 tbsp sugar, 3 tbsp lime juice, 6 tbsp water, 1 chilli

Method

Marinate the pork with garlic, shallot, sugar, fish sauce, oil and black pepper for at least 30 minutes.
Cook the vermicelli in boiling water for 4–5 minutes, rinse under cold water and drain well.
Stir the dressing ingredients together until the sugar dissolves.
Grill the pork over high heat or under a hot grill for 2–3 minutes per side until charred at the edges.
Fill bowls with lettuce, herbs and noodles, top with the pork and peanuts, and pour the dressing over just before eating.

How to make it lighter

Use lean pork loin instead of shoulder and trim visible fat before marinating.
Peanuts are calorie-dense — 1 tbsp (about 10 g) is roughly 60 kcal, so measure rather than scatter.
Double the lettuce and herbs and use a smaller handful of noodles to keep the bowl filling for fewer calories.

History

Bún thịt nướng is closely associated with southern Vietnam and Saigon street food, while Hanoi has its own relative, bún chả, served with the pork in a bowl of dressing. Today it is one of the most common Vietnamese dishes at home and in Vietnamese restaurants abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →