Bún Thịt Nướng

Name: Bún Thịt Nướng
Total time: 1 h
Yield: 4
Cuisine: Vietnamese
Ingredients: 400 g Rice vermicelli (bún); 600 g Pork shoulder or belly, sliced thin; 3 Lemongrass stalks, minced; 3 Shallots, minced; 5 Garlic cloves, minced; 3 tbsp Fish sauce for the marinade; 3 tbsp Palm sugar; 1 tbsp Dark soy sauce; 4 tbsp Fish sauce for the nước chấm; 4 tbsp Lime juice; 4 tbsp Sugar for the nước chấm; 180 ml Warm water; 150 g Carrot and daikon, julienned and pickled; 3 handfuls Lettuce, mint, perilla, coriander; 60 g Roasted peanuts, crushed; 3 tbsp Spring onion oil

Cold rice noodles under charcoal-grilled pork, raw herbs, pickled carrot and crushed peanuts, with a bowl of sweet-sour fish sauce poured over and mixed at the table — Saigon's answer to a hot afternoon.

Fonte

Receita de Southern Vietnamese home kitchens · 🏺 Tradicional · Saigon and Mekong Delta home cooking — sweeter, coconut-led, served with herbs by the armful

Southern Vietnam · grilled pork noodles — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a popular Vietnamese dish originating in Southern Vietnam — cold rice noodles topped with grilled pork and fresh herbs. Quantities and the nước chấm dilution method are this book's own.

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⏱ 60 min🍽 4 porções🔥 560 kcal🇻🇳 Vietnã🌶️

Sem lactose

Modo de preparo

Mix the pork with the lemongrass, shallots, garlic, marinade fish sauce, palm sugar and dark soy. Leave at least 30 minutes.
Make the nước chấm: dissolve the sugar in the warm water, then add the lime juice and fish sauce. Taste — it should be drinkable, not fierce.
💡 Water first, then sugar, then the acids. Nước chấm poured straight from the bottle is far too salty — the dilution IS the recipe.
Grill the pork over charcoal or under a very hot grill, 3 minutes a side, until the edges char.
Cook the noodles, rinse them under cold water and drain completely. They must be cool.
Build each bowl: herbs and lettuce at the bottom, noodles, pork, pickles, peanuts and a spoon of spring onion oil.
Pour the nước chấm over at the table and mix everything from the bottom.

💡 Dicas

The noodles are cold, the pork is hot, and that contrast is the dish. Warm noodles make it heavy.
Add a fried spring roll on top and you have bún thịt nướng chả giò, which is how most Saigon stalls sell it.