Rice Recipes
Bún Thịt Nướng Recipe (Vietnamese Grilled Pork & Rice Noodles)
Bún Thịt Nướng recipe is a mouthwatering Vietnamese grilled pork vermicelli bowl bursting with complex flavors. This classic dish offers a perfect blend of savory, sweet, spicy, and herbal notes that have made it a staple in Vietnamese cuisine. With its star ingredient being thinly sliced grilled pork paired with fresh herbs, crunchy vegetables, and a flavor-packed dipping sauce, it’s easy to see why this recipe has stood the test of time. In this article, we’ll explore the key components that give Bún Thịt Nướng its iconic taste and texture. Whether you’re new to Vietnamese food or a seasoned expert, read on for an in-depth look at this sensational bowl.
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Ingredients of Bún Thịt Nướng Recipe
The beauty of Bún Thịt Nướng lies in the thoughtful combination of ingredients used to create an intricate symphony of flavors. Let’s break down the essential elements that give this dish its characteristic taste.
Marinade
The marinade provides the flavors that infuse the pork with savory umami and sweet notes. Here are some of the key ingredients:
- Fish sauce: This salty, fermented sauce adds a savory depth.
- Sugar: Helps balance the fish sauce and caramelize the pork.
- Garlic: Its pungent aroma penetrates the meat.
- Black pepper: Adds a touch of heat.
- Oyster sauce: Contributes extra savoriness.
- Vegetable oil: Allows the marinade to coat the pork.
Dipping Sauce
What sets Bún Thịt Nướng apart is the unique dipping sauce that complements each bite. It contains:
- Lime juice: Bright, citrusy flavor.
- Fish sauce: Savory, salty kick.
- Chili garlic sauce: Spicy heat.
- Sugar: Sweetness to balance the other flavors.
- Water: Thins out the sauce.
Fresh Herbs and Veggies
An abundance of fresh herbs and crunchy vegetables adorn the bowl. Popular garnishes include:
- Cilantro: Lends distinct herbal flavor.
- Mint: Contributes cooling menthol notes.
- Basil: Provides sweetness.
- Bean sprouts: Crunchy texture.
- Lettuce: Gives freshness.
- Cucumber: Adds crispness and mild sweetness.
- Pickled carrots/daikon radish: Tangy crunch.
Preparing the Marinade and Pork
To allow the pork to soak up maximum flavor, proper marinating and grilling techniques are key.
Making the Marinade
- Measure out the marinade ingredients.
- Whisk to combine thoroughly.
- Let stand for 10 minutes so flavors develop.
Tip: Pound garlic and black pepper to release more flavor.
Marinating the Pork
- Thinly slice pork shoulder/pork belly into bitesize pieces.
- Place pork in a baking dish/gallon bag.
- Cover pork with marinade.
- Seal and refrigerate for at least 2 hours, preferably overnight.
This extended marinating time allows the flavors to permeate the meat thoroughly.
Grilling the Pork
- Clean grill grates and brush with oil to prevent sticking.
- Grill pork on medium-high heat for 2-3 minutes per side.
- Flip occasionally to prevent burning.
- Cook until caramelized with grill marks.
- Slice into smaller pieces.
Proper grilling gives the pork a smoky char while keeping the interior moist and tender.
Cooking the Noodles
For the perfect vermicelli base, proper cooking and soaking of the noodles is essential.
- Use thin rice noodles labeled “bún”. They’ll have the right delicate texture.
- Boil noodles per package instructions until just tender but still firm. Do not overcook.
- Drain noodles and rinse under cold water to halt cooking process.
- Let noodles soak in cold water for 10 minutes to rehydrate and separate strands.
- Drain and portion cooked noodles into serving bowls.
Following these steps prevents mushy noodles so they’ll hold up well when layered with the other ingredients.
Assembling the Bún Thịt Nướng Recipe
To build this Vietnamese specialty, orderly assembly allows the components to be appreciated in every bite.
Bowl Base
- Place drained noodles in the bottom of the bowl.
- Top with pieces of grilled pork.
- Sprinkle pork with sliced green onions, peanuts, and fried shallots (optional)
This forms the foundation.
Fresh Herbs and Veggies
- Arrange fresh herbs like cilantro, mint, basil in their own sections over the base.
- Top with cucumber slices, bean sprouts, and shredded lettuce.
- Garnish with pickled carrots/radish.
Segregating the garnishes prevents the textures from wilting into each other and allows their individual flavors to shine.
Dipping Sauce
- In a small bowl, combine dipping sauce ingredients.
- Adjust lime juice, fish sauce, chili garlic sauce, and sugar to taste preferences.
- Provide individual sauce bowls for dipping meat and noodles.
Tailor the dipping sauce to strike the ideal balance of sour, salty, sweet and spicy flavors.
Tips and Tricks
Preparing authentic Bún Thịt Nướng requires attention to a few key details. Follow these tips for a flawless version:
Pork Selection
- Choose pork shoulder or belly for ideal fat-to-meat ratio.
- Go for thickness around 1⁄4 inch for even grilling.
- Pork should have some marbling but not excessive fat.
Thinner, leaner cuts dry out. Fattier cuts may overcook and taste greasy.
Customizing the Marinade
- Swap garlic powder + black pepper for fresh versions.
- Add lemongrass, shallots, or ginger for extra flavor.
- Increase sugar for more caramelization.
- Use chili sauce instead of black pepper for spiciness.
Tailor the marinade to your taste preferences with aromatics, sweetness, or heat.
Grilling Methods
- Let pork reach room temp before grilling for even cooking.
- Use tongs instead of piercing meat with fork.
- only flip pork once to get crispy sear.
- Slice across the grain after grilling.
These grilling techniques yield tender, juicy pork with nice charring.
Dipping Sauce Tips
- Start with 2 parts fish sauce to 1 part lime juice/vinegar.
- Add sugar, chili, and water to balance flavors.
- Stir in minced garlic, ginger, or green onion.
- Adjust ratios once assembled to get desired taste.
The proper dipping sauce balances the salty, sour, sweet, and spicy components.
Conclusion: Bún Thịt Nướng Recipe
With its complex medley of flavors and textures, Bún Thịt Nướng offers an exciting immersion into Vietnamese cuisine. By understanding the integral ingredients and proper cooking techniques, home cooks can master this sensational vermicelli bowl. When you take a bite stacked with caramelized pork, fresh herbs, crunchy vegetables, and tangy dipping sauce, the hard work pays off in an incredible feast for the senses. This recipe may have just a few components, but each one contributes to the symphony of savory, sweet, sour, and spicy flavors that define the iconic taste of Bún Thịt Nướng.
Bún Thịt Nướng Recipe (Vietnamese Grilled Pork & Rice Noodles)
Ingredients
- For the Marinated Pork:
- Pork shoulder (thinly sliced): Around 1 - 1.5 pounds is typical.
- Fish sauce
- Soy sauce (optional)
- Sugar
- Lemongrass (minced)
- Shallot (minced)
- Garlic (minced)
- Black pepper
- Vegetable oil (optional)
- For the Rice Noodles:
- Bún rice noodles (dried): You'll need enough to serve 2-3 people.
- For the Nước Chấm (Dipping Sauce):
- Water
- Sugar
- Fish sauce
- Vinegar/Lime juice
- Chili garlic sauce (optional)
- Fresh Accompaniments (Typical, but Optional):
- Shredded lettuce
- Sliced cucumbers
- Pickled vegetables (carrots, radishes)
- Fresh herbs (mint, basil, cilantro)
- Roasted peanuts (crushed)
- Fried shallots
- Bánh tráng (rice paper)
Instructions
- Marinate the Pork:
- Combine Ingredients: In a large bowl, combine the sliced pork shoulder, fish sauce, soy sauce (if using), sugar, minced lemongrass, minced shallots, minced garlic, and black pepper.
- Mix and Marinate: Mix well to coat the pork evenly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- Prepare the Rice Noodles:
- Soak the Noodles: Bring a large pot of water to a boil. In a separate bowl, soak the dried rice noodles (bún) in hot water for 10-15 minutes, or according to package instructions, until softened but still chewy.
- Drain and Rinse: Drain the noodles thoroughly in a colander and rinse under cool running water to stop the cooking process.
- Prepare the Nước Chấm (Dipping Sauce):
- Whisk Together: In a bowl, whisk together water, sugar, fish sauce, vinegar (or lime juice), and chili garlic sauce (if using) to create a sweet, salty, sour, and slightly spicy dipping sauce. Adjust the proportions to your taste preference.
- Grill the Pork:
- Preheat Grill: Preheat your grill or grill pan to medium-high heat. If using skewers, soak them in water for at least 10 minutes to prevent burning.
- Thread the Pork (Optional): You can thread the marinated pork slices onto skewers for easier grilling, or simply grill them loose on the grill pan.
- Grill the Pork: Grill the pork for 5-7 minutes per side, or until cooked through and slightly charred. The internal temperature should reach 160°F (71°C).
- Assemble and Serve:
- Arrange Noodles: Divide the cooked rice noodles among serving plates.
- Top with Pork: Top the noodles with the grilled pork slices.
- Add Accompaniments: Add your desired fresh accompaniments like shredded lettuce, sliced cucumbers, pickled vegetables, and fresh herbs.
- Serve with Dipping Sauce: Serve the nước chấm dipping sauce on the side for dipping the noodles and pork.
- Optional Extras: You can also offer crushed roasted peanuts, fried shallots, and rice paper wraps on the side for an interactive dining experience.
Notes
- Marinating Time: While 30 minutes is sufficient for marinating, longer marinating times (up to 2 hours) will result in even deeper flavor penetration.
- Grilling Options: You can grill the pork on a charcoal or gas grill, or use a grill pan on your stovetop.
- Adjusting Spice: The spice level can be adjusted to your preference. Omit the chili garlic sauce in the dipping sauce if you prefer a milder flavor.
- Rice Noodle Variations: You can substitute vermicelli noodles (bún gạo) for the rice noodles (bún) if desired. Vermicelli noodles typically cook faster, so adjust the soaking time accordingly.
- Leftovers: Leftover grilled pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Leftover rice noodles can become dry and stiff. It's best to cook fresh rice noodles for each serving.
Nutrition Facts
Bún Thịt Nướng Recipe (Vietnamese Grilled Pork & Rice Noodles)
Serves: 2-3
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Amount Per Serving: 1 cup rice noodles
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|---|---|---|
| Calories | 500-700 | |
| % Daily Value* | ||
| Total Fat 20-30g | 30.8% | |
| Saturated Fat 5-10g | 25% | |
| Trans Fat 0g | ||
| Cholesterol 80-100mg | 26.7% | |
| Sodium 800-1200mg | 33.3% | |
| Total Carbohydrate 60-80g | 20% | |
| Dietary Fiber 2-4g | 8% | |
| Sugars 15-20g | ||
| Protein 30-40g | ||
| Vitamin A Low | Vitamin C Low | |
| Calcium 5-7% | Iron 20-30% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me