Bún Thịt Nướng

Name: Bún Thịt Nướng
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese

Phở & Bún • Việt Nam

140

kcal

10g

Protein

16g

Carbs

Fat

Data source: VietCalorie

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Về Bún Thịt Nướng

Grilled pork over vermicelli with fresh herbs, pickled vegetables, and fish sauce

How to Make Bún Thịt Nướng (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Bún Thịt Nướng is a beloved Vietnamese noodle dish that masterfully balances grilled marinated pork, fresh herbs, crunchy vegetables, and silky rice vermicelli, all topped with a tangy-sweet nước chấm sauce. This classic from Southern Vietnam is a staple in Vietnamese street food culture, often enjoyed on bustling sidewalks or in family gatherings. The harmonious combination of savory grilled meat, cool crisp veggies, and light noodles delivers a symphony of flavors and textures that is irresistible to locals and visitors alike. Culturally, Bún Thịt Nướng is more than just a meal—it’s a celebration of freshness and community. Its roots trace back to the vibrant markets of Saigon, where vendors prepare each bowl to order, layering fragrant herbs like mint and cilantro with pickled carrots and daikon for extra zing. This dish is a wonderful choice for anyone seeking a light yet satisfying meal that captures the essence of Vietnamese cuisine. With its generous use of vegetables, lean protein, and minimal oil, Bún Thịt Nướng is an excellent option for those watching their calorie intake without sacrificing flavor.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: fish, peanuts, soy

Ingredients(for 1 large bowl with toppings and sauce)

120g Rice vermicelli noodles (bún) (dried, Vietnamese bún)
250g Pork tenderloin (sliced thin)
1 cup Fresh herbs (mint, cilantro, Thai basil)
1 cup Lettuce (shredded)
1/2 cup Carrot (julienned)
1/2 cup Daikon radish (julienned)
1/2 cup Cucumber (sliced thin)
2 cloves Garlic (minced)
1 Shallot (minced)
2.5 tbsp Fish sauce (nước mắm)
2 tbsp Lime juice (freshly squeezed)
1.5 tbsp Sugar (or coconut sugar)
2 tbsp Roasted peanuts (crushed) - optional
1 Chili (optional, sliced) - optional
1 tsp Vegetable oil (for grilling)

Instructions

1
Marinate the pork slices with 1 tablespoon fish sauce, 1/2 tablespoon sugar, minced garlic, minced shallot, and a pinch of black pepper. Mix well and let sit for at least 10 minutes.
10 minutes
Marinate longer (up to 1 hour) for deeper flavor.
2
While the pork marinates, soak the vermicelli noodles in boiling water according to package instructions (usually 4-5 minutes). Drain and rinse under cold water.
5 minutes
Use chopsticks to separate noodles for best texture.
3
Prepare the pickled veggies: Combine carrot and daikon with 1/2 tablespoon sugar, a pinch of salt, and 1 tablespoon vinegar. Toss and set aside.
5 minutes
Pickle in advance for more vibrant flavor.
4
Grill the marinated pork on a grill pan or skillet over medium-high heat with 1 teaspoon oil, turning until cooked through and slightly charred (about 3-4 minutes per side).
8 minutes
Do not overcrowd the pan for even browning.

Why This Dish is Healthy

This Vietnamese noodle bowl is naturally low in calories and high in nutrients, thanks to its generous use of fresh vegetables and herbs. Grilling, rather than frying, reduces unhealthy fats, and the light nước chấm sauce adds flavor without excess calories. Bún Thịt Nướng is a wholesome choice for anyone seeking a satisfying meal that supports weight management and overall health.

Bún Thịt Nướng is rich in lean protein from pork tenderloin, complex carbohydrates from rice vermicelli, and an abundance of vitamins and antioxidants from fresh herbs and vegetables. The inclusion of mint, cilantro, and basil provides essential micronutrients like vitamin K, vitamin A, and antioxidants, while pickled vegetables aid digestion. The dish is low in saturated fat and contains heart-healthy fats from peanuts, making it a well-balanced meal.

Pro Tips

💡Slice pork thinly for faster marination and even grilling.
💡Always rinse noodles with cold water to prevent sticking.
💡Customize with extra herbs like perilla or Vietnamese coriander for authenticity.

Storage & Serving

Store leftover grilled pork and pickled vegetables separately in airtight containers in the refrigerator for up to 2 days. Assemble fresh with noodles and herbs just before serving. Noodles are best consumed the same day for optimal texture.

Best served: Breakfast or Lunch