Vietnamese · Lunch · Dinner
Vietnamese Grilled Pork Vermicelli Bowl
Bún thịt nướng
Lemongrass and garlic pork, charred on the grill, served over cool rice noodles with crisp vegetables, fresh herbs and a tangy lime-fish sauce dressing. This lighter version uses lean pork tenderloin, very little oil, and plenty of vegetables.
- Prep
- 55 min
- Cook
- 15 min
- Total
- 70 min
- Serves
- 4
Calories come from: Carbs 55% · Fat 18% · Protein 27%
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Ingredients
For 4 servings- 500 g (about 1 lb)pork tenderloin, trimmed
- 2 tbsp36 gfish sauce
- 1 tbsp12 gbrown sugar
- 4 cloves12 ggarlic
- 1 medium40 gshallot
- 1 stalk20 glemongrass
- 1 tbsp14 gvegetable oil
- 1/2 tspblack pepper, ground
- 225 g (8 oz)rice vermicelli, dry
- 2 tbsp + 1 tsp29 ggranulated sugar
- 1/4 cup (about 2 limes)60 glime juice
- 1/3 cup80 gwater
- 1 small5 gred chilli (optional)
- 3 tbsp45 grice vinegar
- 1 large100 gcarrot
- 1 small head150 gleaf lettuce
- 1 medium200 gcucumber
- 1 cup100 gbean sprouts
- 1 cup15 gfresh mint leaves
- 1/2 cup8 gfresh cilantro leaves
- 1/2 cup10 gThai basil leaves (optional)
- 3 tbsp27 gunsalted roasted peanuts, chopped
Steps
- 1
Slice the pork tenderloin across the grain into thin strips about 5 mm thick.
- 2
Finely mince the lemongrass, the shallot and 3 of the garlic cloves.
- 3
Mix 1 tbsp of the fish sauce with the brown sugar, oil, black pepper, lemongrass, shallot and minced garlic in a bowl.
- 4
Add the pork, toss to coat, and marinate in the fridge for at least 30 minutes.
- 5
Cut the carrot into thin matchsticks and toss with the rice vinegar and 1 tsp of the granulated sugar; set aside to quick-pickle.
- 6
For the dressing, stir the remaining 1 tbsp fish sauce, remaining 2 tbsp sugar, lime juice and water until the sugar dissolves.
- 7
Mince the last garlic clove and slice the chilli, if using, and add both to the dressing.
- 8
Shred the lettuce, cut the cucumber into matchsticks and rinse the bean sprouts.
- 9
Bring a large pot of water to the boil and cook the rice vermicelli for 4-5 minutes until just tender.
- 10
Drain the noodles, rinse under cold water and drain well.
- 11
Heat a grill or grill pan over medium-high heat and grill the pork in a single layer for 3-4 minutes per side until charred and cooked to 63 °C / 145 °F.
- 12
Divide the lettuce, cucumber, bean sprouts and noodles among 4 bowls.
- 13
Top with the grilled pork, drained pickled carrot, mint, cilantro and Thai basil, if using.
- 14
Sprinkle with the chopped peanuts and serve with the dressing to pour over.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken thighs instead of pork tenderloin, grilling until cooked to 74 °C / 165 °F.
- For a vegetarian version, swap the pork for pressed firm tofu slices and use soy sauce or a vegan fish sauce in place of the fish sauce.
- Make it nut-free by leaving out the peanuts and sprinkling toasted sesame seeds or crispy fried shallots on top instead.
- If you can't find Thai basil, use regular basil or simply add extra mint and cilantro.
Storage
Refrigerate leftovers within 2 hours, keeping the pork, noodles, vegetables and dressing in separate containers, and eat within 3 to 4 days, reheating the pork until steaming hot. Assembled bowls with fresh herbs and lettuce are best eaten fresh and should not be frozen.
Make ahead
Marinate the pork, quick-pickle the carrot and mix the dressing up to a day ahead and keep them covered in the fridge. Prep the cucumber and lettuce a few hours before serving, then cook the noodles and grill the pork just before eating.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishPeanuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (419 g) | Per 100 g | |
|---|---|---|
| Calories | 510 kcal | 122 kcal |
| Protein | 34.3 g | 8.2 g |
| Carbohydrates | 69.6 g | 16.6 g |
| of which sugars | 15.3 g | 3.7 g |
| Fiber | 4.2 g | 1 g |
| Fat | 10.2 g | 2.4 g |
| of which saturated | 1.8 g | 0.4 g |
| Sodium | 912 mg | 218 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
