Quick Weeknights · Vietnamese
Vietnamese Bún Thịt Nướng
A classic bowl of lemongrass marinated pork served over vermicelli, showcasing the precision of Vietnamese flavor balance.
Why This Works
The success of this dish relies on the precise equilibrium between the caramelized sugars in the marinade and the umami depth of the fish sauce. By pairing the seared, aromatic pork against the cool, clean bite of vermicelli and acid-forward pickles, the dish creates a sophisticated interplay of temperature and texture that defines authentic Vietnamese street food.
The Upgrade
Add crushed toasted peanuts on top for a necessary crunch.
Chef's Secret
Michelin TechniqueThinly slice the pork when partially frozen to get consistent, paper-thin pieces that caramelize rapidly.
Ingredients
Total time including resting: 45 min
Directions
In a medium bowl, combine the pork shoulder, minced lemongrass, fish sauce, and sugar. Mix thoroughly and let marinate.
15 minBring a pot of water to a boil, cook the vermicelli noodles until tender, then rinse under cold water and drain well.
5 minHeat the oil in a large skillet over medium-high heat. Sear the marinated pork in batches until caramelized and charred at the edges.
10 minDivide the prepared noodles into bowls and top with the hot, charred pork, fresh mint, cilantro, and pickled carrots and daikon.
2 minDrizzle each bowl with the nước chấm dipping sauce immediately before serving to ensure the dish retains its textural contrast and balance.
3 minWine Pairing
Dry Riesling
White Wine
The BottleTrimbach Riesling
A dry Riesling handles the lemongrass and fish sauce acidity beautifully. Its aromatic fruit profile complements the char on the pork without clashing.
Nutrition per Serving
490
calories
34g
protein
55g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Pickled Carrot and Daikon
Quick-pickle sliced veggies in sugar and vinegar for 10 minutes to add a bright, acidic lift to the savory pork.
Ingredients
Directions
Combine vinegar, sugar, water, salt, and red pepper flakes (if using) in a small saucepan. Heat over medium heat, stirring until sugar and salt are dissolved. Do not boil.
Remove from heat and let cool slightly for 5 minutes.
Place julienned carrots and daikon in a large glass bowl or jar.
Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged.
Let stand at room temperature for 10 minutes, or until slightly tender-crisp.
Drain excess liquid before serving. Can be stored in the refrigerator for up to 2 weeks.
Side Dish
Steamed Bok Choy
Steam bok choy with a splash of soy sauce for a simple, earthy green vegetable to round out the noodle dish.
Ingredients
Directions
Trim the base of each baby bok choy and halve them lengthwise, washing thoroughly to remove any grit.
Place the bok choy cut-side up in a large steamer basket set over rapidly boiling water.
Cover and steam for 3 to 4 minutes until the stalks are tender yet retain a crisp bite.
While steaming, heat the neutral oil in a small pan and gently fry the garlic slices until golden and aromatic.
Transfer the steamed greens to a warmed serving platter, ensuring any excess water is drained.
Drizzle immediately with the soy sauce, toasted sesame oil, and the crispy garlic-infused oil.
Member Reviews
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My new go-to. Even my picky kids cleaned their plates.