Best 4 Bun Thit Nuong Grilled Pork And Vermicelli Salad Recipes

**Bun Thit Nuong: A Delightful Fusion of Grilled Pork and Vermicelli Salad**

Experience the vibrant flavors of Vietnamese cuisine with Bun Thit Nuong, a tantalizing dish that combines grilled pork, refreshing vermicelli noodles, and a symphony of fresh herbs and vegetables. This delectable meal offers a harmonious balance of textures and tastes, making it a popular choice among food enthusiasts.

The journey begins with the preparation of the grilled pork, marinated in a flavorful blend of spices and herbs. Once grilled to perfection, the pork exudes an irresistible aroma and tender texture that will leave you craving more. The dish is then assembled with a bed of vermicelli noodles, artfully arranged alongside the grilled pork.

To enhance the flavors, a medley of fresh herbs and vegetables is added, creating a vibrant and colorful display. The crispness of bean sprouts, the refreshing crunch of pickled carrots, and the aromatic burst of basil, mint, and cilantro come together to elevate the overall experience.

Accompanying this delightful dish is a zesty dipping sauce, also known as Nuoc Cham. This sauce, made from a harmonious blend of fish sauce, lime juice, sugar, and chili peppers, adds a delightful tang and savory touch to each bite.

Bun Thit Nuong is a versatile dish that can be enjoyed as a hearty lunch, a light dinner, or a flavorful appetizer. Its vibrant flavors and textures make it a crowd-pleaser, perfect for gatherings with friends and family.

This article provides detailed recipes for each component of Bun Thit Nuong, guiding you through the process of creating this delectable Vietnamese dish in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHAR GRILLED PORK NECK WITH VERMICELLI NOODLES: BUN THIT NUONG

Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong image

Provided by Food Network

Time 2h24m

Yield 4 to 6 servings

Number Of Ingredients 25

Ingredients

2 tablespoons sugar
4 tablespoons fish sauce
1 tablespoon honey
1 teaspoon freshly ground black pepper
6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste
2 cloves garlic, finely diced
18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces
2 tablespoons vegetable oil
9 ounces cooked rice vermicelli noodle
5 fresh mint leaves, sliced
5 fresh perilla leaves, sliced
5 fresh Vietnamese mint leaves, sliced
1 Lebanese cucumber, halved and sliced
2 handfuls bean sprouts
4 tablespoons spring onion oil
1/2 cup Dipping Fish Sauce, recipe follows
4 tablespoons fried red Asian shallots (see Cook's Note)
4 tablespoons crushed roasted peanuts
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
4 ounces or 1/2 cup water
2 cloves garlic
1 chile, chopped
2 tablespoons fresh lime juice

Steps:

In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.
Coat the pork well then enclose the flavors with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.
Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.
Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.
Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.
Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

BUN THIT NUONG (GRILLED PORK AND VERMICELLI SALAD)

Bun Thit Nuong (Grilled Pork and Vermicelli Salad) image

Bun thit nuong, BBQ pork with rice vermicelli, is a dish commonly found in American Vietnamese restaurants and is one of my favorite meals. I finally decided to try making it myself and discovered this recipe, making a few tweaks to suit my own tastes.

Provided by Spectatrix

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 lb pork shoulder, sliced thin
1 tablespoon diced garlic
2 tablespoons oyster sauce
1/4 cup sugar
1/4 cup sake
1/4 cup fish sauce
1/4 cup oil
1/2 teaspoon five-spice powder
fresh ground pepper
1/2 cup fish sauce
1/2 cup sugar
1 cup hot water
1 teaspoon crushed garlic
1 -2 Thai chile
1 slice lime
4 cups rice vermicelli
2 cups iceberg lettuce, chopped
2 cups bean sprouts
1 cup mint, chopped
1 cup cilantro, chopped
1 carrot, julienned
1 cucumber, julienned
1/2 cup chopped peanuts
hoisin sauce, to taste

Steps:

Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.
While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.
Boil vermicelli according to package directions, draining once cooked through.
Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!
Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).

Nutrition Facts : Calories 732.3, Fat 43.5, SaturatedFat 10.2, Cholesterol 80.5, Sodium 3641.2, Carbohydrate 55.8, Fiber 5.5, Sugar 45, Protein 30.2

BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)

Bún Thịt Nướng Recipe (Vietnamese Grilled Pork & Rice Noodles) image

Vietnamese bún thịt nướng is a delicious combination of grillled pork, noodles, veggies, and fish sauce.You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a colorful bowl. And it's easy to make

Provided by Hungry Huy

Categories Dinner Lunch

Time 1h45m

Number Of Ingredients 19

Ingredients

1.5 lb pork shoulder (sliced (any cut will do))
1 package rice noodles (small or medium thickness)
4-6 egg rolls
3 tbsp shallots (minced)
1.5 tbsp garlic (minced)
1/4 cup sugar
1 tbsp fish sauce
1/2 tbsp thick soy sauce
1/2 tbsp pepper
3 tbsp neutral cooking oil
green leaf lettuce
mint (rau thơm)
Vietnamese perilla (tiá tô)
Vietnamese balm (kinh giới)
cucumbers (sliced)
pickled daikon and carrots (đồ chua)
1/2 tbsp scallion in oil (mở hành)
1/2 tbsp crushed peanuts
prepared fish sauce / nước chấm

Steps:

Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand.
Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
Marinate the meat for 1 hour, or overnight for better results.
Bake the pork at 375 F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway. Don't take your eyes off the broiler!
Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.

Nutrition Facts : Carbohydrate 15 g, Protein 21 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 434 mg, Fiber 1 g, Sugar 13 g, Calories 215 kcal, ServingSize 1 serving

BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)

Bun Ga Nuong (Grilled Chicken and Vermicelli Salad) image

This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this).

Provided by Teresa M

Categories Chicken Breast

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless chicken breasts (2 whole breasts split to make 4 pieces)
2 cloves garlic, minced or pressed
2 whole shallots, finely chopped
1/8 cup vegetable oil
2 cups iceberg lettuce, shredded
1 cucumber, sliced
1/4 cup chopped of fresh mint
1/4 cup unsalted, chopped roasted peanuts
1/2 cup rice vermicelli (available in Asian grocery stores)
shrimp
4 ounces water
1 ounce lime juice
2 ounces fish sauce
1 ounce sugar
1 teaspoon chopped garlic
1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil or 2 teaspoons olive oil

Steps:

Mix dressing ingredients together.
Set aside.
Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
Strain in colander.
Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
Cut into bite sized pieces.
In each of 4 bowls, divide lettuce and cucumbers.
Top with vermicelli.
Arrange chicken on top of pasta.
Pour about 2 ounces of dressing on each salad.
Sprinkle with fresh mint and peanuts.
Remove shells from shrimp and clean.
Saute shrimp in garlic, shallots and vegetable oil.
Set aside.
Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
Add dressing and set aside.
Heat grill.
Season shrimp with salt and pepper and 1T of the chopped basil.
Grill on both sides and removed when cooked (less than 5 minutes).
Put cucumber and carrot mixture in the middle of each of 4 plates.
Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.

Tips:

Use a well-marinated pork shoulder: This will help the pork stay moist and flavorful during grilling.
Grill the pork over medium-high heat: This will help create a nice char on the outside while keeping the inside juicy.
Let the pork rest before slicing: This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
Use fresh, crisp vegetables: This will add a nice contrast to the grilled pork and help balance out the flavors.
Make the nước chấm dressing ahead of time: This will allow the flavors to meld and develop.
Serve the bun thịt nướng with plenty of fresh herbs: This will add a pop of color and flavor to the dish.

Conclusion:

Bun thịt nướng is a delicious and refreshing Vietnamese dish that is perfect for a summer meal. The grilled pork is tender and flavorful, the vegetables are crisp and refreshing, and the nước chấm dressing is tangy and sweet. This dish is sure to please everyone at your table.