Bun Thit Nuong Grilled Pork and Vermicelli Salad
Delight your taste buds with Bun Thit Nuong, a quintessential Vietnamese Grilled Pork and Vermicelli Salad bursting with vibrant flavors and textures. Tender slices of lemongrass-marinated pork are grilled to perfection, offering a smoky, caramelized finish that pairs beautifully with soft rice vermicelli noodles. Fresh, crisp toppings like cucumber, carrots, bean sprouts, and fragrant herbs such as mint and cilantro add layers of crunch and aroma. A drizzle of tangy-sweet Nuoc Cham sauce brings it all together, while a sprinkle of crushed peanuts provides an optional nutty garnish. Quick to prepare yet packed with bold, authentic flavors, this light yet satisfying dish is perfect for lunch or dinner. Whether you’re craving a refreshing salad or a hearty meal, Bun Thit Nuong is a must-try for any Vietnamese food enthusiast!
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Recipe Information
Ingredients
- 500 grams Pork shoulder or pork loin
- 3 stalks Lemongrass (finely chopped)
- 4 cloves Garlic (minced)
- 1 small Shallot (minced)
- 2 tablespoons Sugar
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1 teaspoon Black pepper
- 200 grams Rice vermicelli noodles
- 1 medium Cucumber (sliced into thin strips)
- 1 large Carrot (julienned)
- 100 grams Bean sprouts
- 1 cup Fresh mint
- 0.5 cup Fresh cilantro
- 2 tablespoons Crushed peanuts (optional, for garnish)
- (see Notes) Nuoc Cham sauce
Instructions
1. Thinly slice the pork into small, bite-sized pieces and set aside.
2. In a mixing bowl, combine the lemongrass, garlic, shallot, sugar, fish sauce, soy sauce, vegetable oil, and black pepper to create the marinade.
3. Add the sliced pork to the marinade, mix well, and let it marinate for at least 1 hour in the refrigerator (or overnight for deeper flavor).
4. Prepare the rice vermicelli noodles according to the package instructions, then drain and rinse under cold water. Set aside.
5. Preheat a grill or grill pan over medium-high heat. If using skewers, thread the pork onto skewers. Grill the pork for about 3–5 minutes per side, or until fully cooked and slightly charred.
6. Assemble the salad bowls: Divide the cooked vermicelli noodles evenly among the bowls. Top with grilled pork, cucumber slices, julienned carrots, bean sprouts, fresh mint, and cilantro.
7. Sprinkle crushed peanuts over the top for garnish, if desired.
8. Serve with Nuoc Cham sauce on the side for drizzling or dipping. Toss everything together before eating and enjoy!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.3 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 271 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
