Vietnamese · PANTRYHOP RECIPE
Bún Thịt Nướng (Grilled Pork Vermicelli Bowl)
40 minutes · 4 servings · omnivore
A well-known vermicelli salad bowl with simple home grilling instead of charcoal.
Ingredients
Check you have the quantities below.
- 8 oz (225 g) rice vermicelli
- 1 lb (450 g) pork tenderloin, sliced thin
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tbsp neutral oil
- 4 cups lettuce, shredded
- 1 cup cucumber, sliced
- 1 cup carrot, shredded
- 1 cup total mint and basil
- 1/2 cup nuoc cham or diluted fish sauce dressing
Let’s make it
- Mix fish sauce, soy sauce, sugar, garlic, and oil. Toss with pork and marinate 10 minutes.
- Cook the noodles, rinse, and divide into bowls with lettuce, cucumber, carrot, mint, and basil.
- Grill or pan-sear the pork over medium-high heat for 2 to 3 minutes per side until it reaches 63 C/145 F and rests 3 minutes.
- Top the bowls with pork and drizzle with nuoc cham.
Arrange the bowl ingredients separately so children can build their own meal.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →