Bún thịt nướng: grilled pork noodle salad

Bún thịt nướng is a Vietnamese noodle bowl of room-temperature rice vermicelli topped with caramelized grilled pork, fresh herbs, lettuce, pickled carrot and daikon, crushed peanuts and scallion oil, all dressed with sweet, tangy nước chấm. It's a Southern favorite, and in many places it comes with a crisp fried spring roll on top, called bún thịt nướng chả giò.

It's a great make-ahead meal: marinate the pork the night before, prep the toppings, and grilling takes about 15 minutes.

What does the name mean?

• Bún ("boon," falling tone): thin, round rice noodles, often sold as rice vermicelli.
• Thịt ("tit," heavy tone): meat, usually pork.
• Nướng ("nuhng," rising tone): grilled.

Pronounced together, it's roughly "boon tit nuhng." Don't confuse it with bún chả, Hanoi's grilled pork dish where the noodles are dipped into a bowl of warm broth. For that one, see bún chả: Hanoi grilled pork with noodles.

Allergen notes

This recipe contains fish sauce (fish) and peanuts. For a peanut-free bowl, skip the peanuts or use toasted sesame seeds. If you add chả giò, check its filling for shrimp or crab.

Ingredients (serves 4)

For the pork:

• 1 1/2 lb (680 g) boneless pork shoulder or pork belly, sliced thin
• 2 stalks lemongrass, tender inner part finely minced (about 3 tbsp)
• 3 cloves garlic and 2 shallots, minced
• 2 tbsp fish sauce
• 2 tbsp sugar (or honey)
• 1 tbsp neutral oil
• 1/2 tsp black pepper

For the bowls:

• 12 oz (340 g) dried rice vermicelli
• 1 head soft lettuce, shredded, and 1 cucumber, cut into matchsticks
• A big handful each of mint, Thai basil and perilla or cilantro
• 1 cup (100 g) bean sprouts
• 1 cup đồ chua (pickled carrot and daikon)
• 1/3 cup (50 g) roasted peanuts, crushed

For the scallion oil and sauce:

• 4 scallions, sliced, and 1/4 cup (60 ml) neutral oil
• 1 batch nước chấm (see our nước chấm guide)

Steps

• 1. Marinate the pork. Slice the pork about 1/8 inch (3 mm) thick; partly freezing it for 30 minutes makes slicing easier. Mix with lemongrass, garlic, shallots, fish sauce, sugar, oil and pepper. Marinate at least 1 hour, or overnight in the fridge.
• 2. Make the pickles and sauce. If you don't have đồ chua ready, make a quick batch at least 30 minutes ahead using our đồ chua recipe. Mix the nước chấm and set it aside.
• 3. Cook the noodles. Boil the vermicelli according to the package, usually 4 to 6 minutes. Drain and rinse under cold water until the noodles feel cool and no longer sticky. Let them drain well.
• 4. Make scallion oil. Put the scallions in a heatproof bowl. Heat the oil until shimmering and pour it over; they'll sizzle and wilt. Add a pinch of salt.
• 5. Grill the pork. Grill over medium-high heat, on a charcoal or gas grill, a grill pan or under a broiler, for 2 to 4 minutes per side, until cooked through with charred, caramelized edges. Thread onto skewers first if the slices are small. Pork should reach 145°F (63°C).
• 6. Assemble. Put lettuce, herbs, cucumber and bean sprouts in the bottom of each bowl. Add a nest of noodles, then the pork, pickles, a spoonful of scallion oil and a scatter of peanuts.
• 7. Dress at the table. Pour nước chấm over the bowl, a few tablespoons at a time, and toss.

Tips for a better bowl

• Mind the sugar. The sugar in the marinade helps the pork caramelize but burns fast, so watch it closely and move pieces away from flare-ups.
• Pork belly vs shoulder. Belly is richer and chars beautifully; shoulder is leaner and still juicy. A mix of both works well.
• Keep it cool. Bún thịt nướng is meant to contrast warm pork with cool noodles and crisp vegetables, so don't serve the noodles hot.
• Herbs matter. Use as many as you can find; mint, basil and perilla each add a different kind of freshness.

Variations

• With chả giò: top each bowl with one or two cut fried spring rolls.
• Chicken: use boneless thighs with the same marinade and grill until 165°F (74°C).
• Tofu: press firm tofu, marinate in soy sauce in place of fish sauce, and pan-fry until golden.

Storage

Store the cooked pork, noodles, vegetables and sauce separately in the fridge for up to 3 days. Rewarm the pork briefly in a hot pan before assembling.

Make a double batch of the marinade and freeze half with sliced pork in a flat bag; it thaws quickly for a weeknight bowl.