Easy Vietnamese Pork Bún Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating time
1 d
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Total Time
20 mins
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Servings
4 servings
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Calories
535 kcal
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Course
Dinner
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Cuisine
Vietnamese
Easy Vietnamese Pork Bún Bowls
Description
This recipe features thinly sliced pork shoulder marinated in a mixture of sugar or honey, fish sauce, soy sauce, diced onion, lime juice, and black pepper. After marinating up to three days, the pork is cooked over high heat to develop a caramelized exterior while remaining tender. The cooking method ensures flavorful, juicy meat that pairs well with fresh, raw ingredients.
The bowls are assembled with cooked and cooled rice vermicelli noodles, chopped lettuce, thinly sliced cucumber and carrots, and fresh herbs including mint, cilantro, and basil. The prepared pork is placed on top with optional chopped peanuts for crunch. The dipping sauce (Nước Chấm) combines water, sugar, fish sauce, lime juice, and crushed red pepper to add sweet, salty, sour, and spicy notes, tying the bowl together.
These bowls are ideal for a balanced and refreshing meal, offering savory, sweet, and herbal flavors with a mix of tender meat and crisp vegetables. They can be customized with different proteins or vegetarian alternatives.
For vegetarians, tofu and vegetarian fish sauce substitutes are recommended. The pork can be frozen in its marinade for longer storage. Nutritional information varies based on ingredient brands and added seasonings. Serving the dipping sauce on the side allows customization of flavor intensity.
Ingredients
For the pork:
- 1 lb. pork shoulder thinly sliced
- 1 yellow onion finely diced, small
- 2 tablespoons sugar or honey
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons canola oil or other neutral tasting oil
- lime juice juice of one lime
- black pepper to taste
For the dipping sauce (Nước Chấm):
- 6 tablespoons water
- 2 tablespoons sugar or honey
- 2 tablespoons fish sauce
- lime juice juice of one lime
- crushed red pepper to taste
For the Bún Bowls:
- 4 cups lettuce chopped, fresh
- 8 oz. rice vermicelli noodles cooked and cooled (a standard package size)
- 1 cucumber halved or quartered and sliced
- 2 carrot thinly sliced or cut julienne
- 2 tablespoons mint chopped, fresh
- 2 tablespoons cilantro chopped, fresh
- 2 tablespoons basil chopped, fresh
- peanut for garnish (optional, chopped
Instructions
- Add the pork and all the marinade ingredients to a large freezer bag or container. Allow to marinate for at least 24 hours or up to three days (you can also freeze it for a longer time).
- Cook the pork on high heat in a heavy skillet, such as cast iron, shaking off any excess marinade as you remove it from the bag. Cook for approximately 10 minutes, or until seared and fully cooked through.
- Meanwhile, divide the bowl ingredients into four bowls, layering the lettuce, noodles, carrots, cucumbers, and herbs.
- Mix together ingredients for dipping sauce/dressing.
- Top each bowl with equal amounts of pork and garnish with chopped peanuts. Pour dipping sauce on top of each bowl just before eating.
Notes
- For a vegetarian or vegan option, replace pork with tofu and use a vegetarian fish sauce substitute.
- The pork can be marinated and then frozen for longer storage before cooking.
- The nutrition information excludes added sodium from optional seasonings and brand variations; calculate accordingly if needed.
- Serve the dipping sauce alongside to control the amount of dressing added to each bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 1534mg | 64% |
| Potassium | 808mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 5683IU | 114% |
| Vitamin C | 10mg | 11% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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