Entree: Vietnam – Saigon / Ho Chi Minh City – Bún Thịt Nướng (Grilled marinated pork served over rice vermicelli with fresh herbs and a sweet-sour fish sauce dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) pork shoulder, thinly sliced
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) light soy sauce
- 3 tbsp (45 ml) sugar
- 1 tbsp (15 ml) vegetable oil
- 1 stalk lemongrass, white part finely minced (about 1 tbsp / 15 g)
- 3 cloves garlic, minced (about 9 g)
- 1 small shallot, minced (about 30 g)
- 1 tsp (5 g) freshly ground black pepper
- 8 oz (225 g) dry rice vermicelli
- 4 cups (about 120 g) mixed lettuce leaves, torn
- 1 cup (packed, 30 g) cilantro leaves
- 1 cup (packed, 30 g) Thai basil leaves
- 1 cup (packed, 30 g) fresh mint leaves
- 1/4 cup (35 g) roasted peanuts, coarsely chopped
- 2 scallions, thinly sliced (about 30 g)
- 2 cups (approx. 100 g) bean sprouts
- For quick-pickled vegetables: 1 cup (approx. 115 g) carrots julienned, 1 cup (approx. 115 g) daikon julienned, 1/2 cup (120 ml) rice vinegar, 1/4 cup (50 g) granulated sugar, 1 tsp (6 g) salt, 1/4 cup (60 ml) warm water
- For nước chấm (dressing): 3 tbsp (45 ml) fish sauce, 3 tbsp (45 ml) fresh lime juice, 3 tbsp (45 ml) granulated sugar, 1/4 cup (60 ml) warm water, 1 clove garlic minced, 1 small bird's eye chili thinly sliced
- 1 tbsp (15 ml) vegetable oil for grilling or pan-searing

Instructions

1. Make the pork marinade: in a bowl combine 3 tbsp fish sauce, 2 tbsp soy sauce, 3 tbsp sugar, 1 tbsp vegetable oil, minced lemongrass, garlic, shallot, and black pepper. Add the sliced pork, toss to coat, and marinate at least 30 minutes or up to 2 hours in the refrigerator.
2. Prepare pickles: combine rice vinegar, 1/4 cup warm water, 1/4 cup sugar, and 1 tsp salt until dissolved. Add julienned carrots and daikon; set aside at room temperature for 20–30 minutes.
3. Cook vermicelli: bring a large pot of water to a boil, remove from heat, add rice vermicelli and soak 3–5 minutes until tender but not mushy. Drain and rinse under cold water; drain well.
4. Make nước chấm: dissolve 3 tbsp sugar in 1/4 cup warm water, stir in 3 tbsp fish sauce and 3 tbsp lime juice, then add minced garlic and sliced chili. Adjust sweet, sour, salty balance to taste.
5. Grill pork: heat a grill or heavy skillet over medium-high heat and brush with 1 tbsp oil. Grill or sear pork slices until charred at edges and cooked through, about 2–3 minutes per side depending on thickness. Let rest 2 minutes, then thinly slice if needed.
6. Assemble bowls: divide vermicelli among 4 bowls. Top with lettuce, a handful each of cilantro, basil, and mint, bean sprouts, pickled carrots and daikon, and grilled pork. Sprinkle with sliced scallions and chopped roasted peanuts.
7. Serve: pass nước chấm on the side for diners to pour over their bowls; mix thoroughly before eating.