Vietnamese pork noodle bowls (bun thit nuong)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Pork marinating
1 d
-
Servings
4
-
Calories
622 kcal
-
Course
Main Course
-
Cuisine
Vietnamese
Vietnamese pork noodle bowls (bun thit nuong)
Description
This recipe includes an overnight marinated pork flavored with lemongrass, grilled and sliced into steaks for serving. Vermicelli noodles are soaked until tender and chilled to prevent sogginess. The pickled vegetables—carrots and daikon—are quickly prepared in a sweet-salty vinegar brine, lending a crisp yet tender brightness that contrasts well with the fresh lettuce and cucumber slices. Bean sprouts and fresh herbs like mint and cilantro add aromatic freshness and varied textures.
The bowls are assembled by layering noodles, lettuce, pickled vegetables, cucumber, bean sprouts, and sliced pork. Chopped unsalted peanuts and optional sliced red chili provide crunch and heat, while lime wedges allow diners to add acidity to taste. The traditional nuoc cham sauce accompanies the bowls, combining fish sauce, lime juice, sugar, vinegar, garlic, and chili to create a balanced dip that ties all components together.
This dish is versatile for lunch or dinner and highlights Vietnamese culinary techniques of balancing flavors and textures. It can be adjusted in spiciness and herb use to suit personal preferences. Preparing pickled vegetables in advance allows enhanced flavors and convenient assembly.
Ingredients
- 1 batch pork it's marinated overnight. 8 pieces, serves 4, lemongrass marinated
- 200g/ 7oz vermicelli noodles Note 1, dried
- 1 head lettuce like butter lettuce), torn into large bite size pieces (or 4 cups shredded iceberg, cos/romaine, soft
- 2 cucumber halved lengthwise then sliced on the diagonal 3mm / 0.15" thick
- 2 cups bean sprout
- Handful mint leaves
- Handful cilantro or coriander
- 1/4 cup peanut unsalted, finely chopped
- red chilli for garnish - optional, sliced
- lime to serve - optional but recommended, wedges
Vietnamese pickled vegetables (Note 2)
- 2 carrot peeled cut into 2-3mm / 1/10″ batons, medium
- 1/2 daikon peeled, cut the same as carrots, large white radish
- 1 1/2 cups water boiling
- 1/2 cup white sugar
- 4 tsp kosher salt cooking salt
- 3/4 cup rice vinegar (sub apple cider vinegar)
Nuoc cham Vietnamese sauce (Note 3):
- 4 1/2 tbsp white sugar
- 4 1/2 tbsp fish sauce (Note 3)
- 3 tbsp rice wine vinegar
- 3 tbsp lime juice
- 1/2 cup water
- 2 bird's eye chili deseeded and finely chopped (Note 4, or Thai chili
- 5 cloves garlic , finely chopped
Instructions
Make pickled vegetables:
- Pickle – In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon – they should just about be covered.
- 2 hours – Leave for 2 hours until slightly floppy. Drain well then use per recipe.
Pork bowls:
- Nuoc cham sauce - Mix ingredients together. Until sugar is dissolved.
- Vermicelli noodles - Soak in boiling water for 5 minutes (or per packet directions). Drain, rinse under tap water, then cool and drain thoroughly (nobody likes watery noodles!).
- Toppings - Prepare all the other toppings, ready to use.
- Cook pork per the recipe.
- Assemble bowls - Place noodles in a bowl. Top with lettuce, pickled vegetables, cucumber and bean sprouts. Slice pork, place 2 steaks on each bowl. Top with herbs, sprinkle with peanuts and sliced chilli. Add a lime wedge.
- Serve with nuoc cham on the side so everybody can help themselves. Douse generously! Dive in and eat!
Notes
- Use thin dried rice vermicelli noodles or glass noodles for authentic texture.
- Pickled vegetables add a crunchy softness and tanginess that elevates the bowl; allow at least 2 hours to pickle for best results.
- Nuoc cham sauce is meant to be mild and slightly sweet; adjust fish sauce and lime juice amounts to taste and use sparingly if desired.
- Bird’s eye chilies are spicy; substitute with larger milder chilies or omit for less heat.
- Most of the nuoc cham sauce may not be used at once; store leftovers refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622cal | 31% |
| Carbohydrates | 94g | 31% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 51mg | 17% |
| Sodium | 2362mg | 98% |
| Potassium | 809mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 45g | 90% |
| Vitamin A | 5535IU | 111% |
| Vitamin C | 18mg | 20% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
