Bún thịt nướng or Vietnamese grilled pork vermicelli is a refreshing rice noodle dish perfect for the hot weather! The vermicelli is topped with a sweet and savory lemongrass grilled pork, fresh vegetables, herbs, Vietnamese egg rolls if you want, and dressed with this sweet and savory Vietnamese dipping sauce (nước chấm).
Green leaf lettucecut into bite size pieces (or your preferred lettuce)
Scallion in oil
For the pork:
In a large mixing bowl, combine the shallot, garlic, sugar, fish sauce, soy sauce, oil, and black pepper. Mix well.
Add the sliced pork. Using your hand or gloved hand, mix until the pork is evenly coated with the marinate. Let it marinate for at least 30 minutes or best overnight.
30 minutes before cooking, soak six skewers (at least 8 inches long) in warm water and preheat the oven to 375°F with a rack positioned second from the top heating element. Also, prepare a sheet pan lined with aluminum foil.
Assemble the marinated pork onto the skewers and arrange them on the prepared sheet pan. Try to keep them flat for even cooking.
Bake the marinated pork for about 15 to 18 minutes, or until the pork is cooked through. *If some char is desired, use the oven's broil setting (keep an eye out!) or give the skewers a quick sear in a pan over medium high heat. It will be smokey!*
Assembled the vermicelli bowl:
Cook the vermicelli noodles according to package instructions. Rinse with cold water and set aside.
In serving bowls, assemble with desired amount of vermicelli noodles, pickles, vegetables, garnishes, and the pork skewers. Top off the vermicelli bowl with some cut Vietnamese egg rolls and drizzle with as much of the prepared fish sauce as you'd like.
Stir it all up and enjoy!
Please refer to the post above for step by step photo references, tips, and FAQs!
You can also grill the skewers or just cook the marinated pork in a pan.
Bún thịt nướng is a really flexible dish to make. You can use as much, as little, or change out the vegetables to your preference. The main star of the dish is the marinated pork, vermicelli, and prepared fish sauce. Although we do recommend some fresh vegetables to keep it extra fresh.
If you wish to make some Vietnamese scallion oil (mở hành): Slice up 4-5 stalks of scallions (just the green parts). In a pan over medium heat, add ¼ cup of neutral and heat until hot. Add the sliced scallions and cook just until wilted and the scallion turn dark vibrant. Remove from heat and cool.
The nutritional fact is an estimate. Depending on the amount of ingredients, toppings, and sauce added to your vermicelli bowl, the nutritional value will vary.