Bun Thit Nuong {Vietnamese Pork Vermicelli Bowls}

5 from 1 vote

Bun Thit Nuong {Vietnamese Pork Vermicelli Bowls}

These Vietnamese vermicelli bowls, otherwise known as bun thit nuong, are filled with tender grilled pork, pickled crisp vegetables, and perfectly cooked vermicelli noodles. These noodle bowls are packed with the perfect balance of savory, sour and sweet, making them anything but boring!

Prep Time25

Cook Time10

Total Time35

Course: Main Course

Cuisine: Vietnamese

Keyword: bun thit nuong, homemade vermicelli bowl recipe, pork vermicelli bowls, vietnamese vermicelli bowls

Servings: Servings

Calories: 835kcal

Author: Sunena Anand

Equipment

Ingredients

1 lb Centre cut pork chops thinly sliced
¼ cup Soy sauce
¼ cup Brown sugar
1 tablespoon Fish sauce
1 stalk Lemongrass smashed and chopped
1 Lime juiced
3 cloves Garlic

Pickled Vegetables

1 cup Carrots julienned
1 cup Daikon radish julienned
½ English cucumber julienned
½ cup White vinegar
2 tablespoon Granulated sugar

Nuoc Cham Dressing

½ cup Hot water
1 tablespoon Granulated sugar
½ tablespoon Fish sauce
1 Lime juiced
1 Fresno chilli finely minced
1 clove Garlic finely minced

To Assemble

1 lb Rice vermicelli noodles
½ cup Peanuts crushed
Fresh mint torn

Instructions

Mix together the ingredients for the nuoc cham sauce, in a small bowl or jar. Set aside.
½ cup Hot water, 1 tablespoon Granulated sugar, ½ tablespoon Fish sauce, 1 Lime, 1 Fresno chilli, 1 clove Garlic
Boil the vermicelli noodles according to the package directions - they generally take 7-8 minutes to cook through. Drain the noodles, and rinse with cold water. Set the cooked noodles aside.
1 lb Rice vermicelli noodles
Add the pork marinade ingredients to a bowl or measuring cup, and combine until the sugar has completely mixed in.
¼ cup Soy sauce, ¼ cup Brown sugar, 1 tablespoon Fish sauce, 1 stalk Lemongrass, 1 Lime, 3 cloves Garlic
Pour the marinade over the thinly sliced pork in a medium-sized bowl, and marinade for 10-15 minutes minimum.
1 lb Centre cut pork chops
While the pork is marinating, prepare the quick-pickled vegetables. Mix together the cucumber, carrot and daikon with vinegar and sugar. The sugar will feel gritty initially, however, as the vegetables sit in the vinegar mixture the sugar will dissolve and melt into the vinegar and vegetables.
1 cup Carrots, 1 cup Daikon radish, ½ English cucumber, ½ cup White vinegar, 2 tablespoon Granulated sugar
Heat a large skillet or grill pan over medium-high heat. Spray the skillet or grill pan with avocado oil cooking spray, and sear the pork until it is charred on both sides and cooked through. As the pork is sliced thinly, it will only need a minute or two on each side to cook through.
Assemble the bowls with a layer of vermicelli noodles, cooked pork, pickled vegetables, fresh mint, crushed peanuts, and a drizzle of nuoc cham on top.
½ cup Peanuts, Fresh mint

Notes

Get the most flavor out of lemongrass: If you are using fresh lemongrass, give it a good smash with the back of your knife to release the flavorful oils into the marinade.
Remove the lemongrass pieces before cooking: Fresh lemongrass is hard to finely mince, so you will likely end up with large pieces in the marinade. Before searing the pork, wipe off the large pieces of lemongrass to avoid burning.
Thinly slice pork with ease: Put your pork into the freezer for 20-30 minutes before slicing it, to make it easy to get beautiful thin slices of pork.

Nutrition