Vietnamese Lemongrass Pork Vermicelli Bowl Recipe

Vietnamese Lemongrass Pork Vermicelli Bowl (Bun Thit Nuong) is a beloved Vietnamese dish that showcases the bright, herbaceous character of Vietnamese cuisine -- a bowl of rice vermicelli topped with grilled lemongrass pork, crispy fried shallots, fresh herbs, cucumber, pickled vegetables, and a generous pour of nuoc cham, the iconic sweet-sour-spicy dipping sauce. Each bowl delivers over 38g of protein in a refreshing, layered eating experience that is utterly addictive and naturally dairy-free.

Ingredients

Lemongrass Pork

• 600g pork shoulder or pork neck, thinly sliced (about 3-4mm)
• 2 stalks lemongrass, white part only, finely minced
• 4 garlic cloves, minced
• 2 shallots, minced
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1/2 tsp black pepper
• 1/2 tsp turmeric powder (for color)

Nuoc Cham Dipping Sauce

• 3 tbsp fish sauce
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp sugar
• 4 tbsp warm water
• 2 garlic cloves, finely minced
• 1 red chili, finely sliced

Bowl Components

• 300g dried rice vermicelli, cooked according to package directions
• 1 cup bean sprouts
• 1 medium cucumber, cut into thin matchsticks
• 2 cups mixed fresh herbs: mint, cilantro, perilla (tia to)
• 1/2 cup pickled daikon and carrot (do chua)
• 4 tbsp fried shallots (store-bought or homemade)
• 4 tbsp crushed roasted peanuts

Instructions

1. Marinate the pork: combine lemongrass, garlic, shallots, fish sauce, oyster sauce, sugar, oil, pepper, and turmeric in a bowl. Add thinly sliced pork and mix well. Marinate for 30 minutes minimum, or up to 4 hours in the refrigerator.
2. Make nuoc cham: dissolve sugar in warm water. Add fish sauce, lime juice, garlic, and chili. Taste and balance -- it should be the perfect balance of salty, sweet, sour, and spicy. Set aside.
3. Prepare the vermicelli: cook according to package instructions (usually 3-4 minutes in boiling water). Drain, rinse with cold water to prevent sticking, and divide among bowls.
4. Grill the pork: heat a grill pan or outdoor grill to high heat. Grill pork slices for 2-3 minutes per side until caramelized with slight char. Work in batches and do not overcrowd.
5. Arrange each bowl: start with a bed of vermicelli, add bean sprouts, cucumber matchsticks, and fresh herbs around the bowl.
6. Place grilled pork slices on top of the vermicelli.
7. Add pickled daikon and carrot alongside.
8. Scatter fried shallots and crushed peanuts generously over everything.
9. Pour nuoc cham liberally over the entire bowl just before eating, or serve on the side for dipping.

Tips & Variations

• Thin slicing is key: Pork should be sliced as thin as possible -- ideally 3-4mm. Partially freeze the pork for 20 minutes to make thin slicing easier.
• Lemongrass technique: Pound the lemongrass with the back of your knife before mincing -- this releases the aromatic oils. Only use the white and light green parts, not the tough outer layers.
• Nuoc cham balance: The perfect nuoc cham should make you wince (sour and salty) and then smile (sweet). Taste repeatedly and adjust until it is balanced.
• Do chua (pickles): These quick-pickled daikon and carrot strips are essential. Make them up to a week ahead: soak thinly sliced daikon and carrot in a mixture of 1/2 cup rice vinegar, 1/4 cup sugar, 1 cup warm water for at least 1 hour.
• Fried shallots: These crispy toppings are available pre-made at Asian grocery stores. They are worth seeking out -- they add an addictive crunch to every bite.

Nutrition Breakdown

Calories: 677 kcal

Protein: 38.4g

Fat: 24.3g

Carbs: 77.1g

Fiber: 3.6g

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