The Vietnamese Grilled Pork and Vermicelli Salad, or “Bún Thịt Nướng” as it’s known in Vietnam, is a dish that perfectly reflects the vibrant, fresh, and harmonious flavors of Southeast Asian cuisine. This dish is more than just food—it’s a sensory journey to the streets of Vietnam, where the chatter of market vendors, the clinking of chopsticks, and the intoxicating aroma of grilled meats all come together to create an unforgettable culinary experience. In “Bún Thịt Nướng”, every element is carefully curated to achieve a balance of textures, tastes, and aromas, showcasing the essence of Vietnamese cooking.
Historically, Vietnamese cuisine was heavily influenced by agriculture and the abundant availability of fresh herbs, rice, and seafood. Dishes like this one embody the Vietnamese philosophy of food, which centers around the balance of five fundamental taste elements: sweet, sour, salty, bitter, and umami. The dish’s marinade, made with fish sauce (salty and umami), soy sauce, sugar (sweet), and lemongrass, infuses the pork with deep, aromatic flavors when grilled. This grilling process draws out the natural sweetness of the pork and caramelizes the sugars in the marinade, filling the air with an irresistible smokiness.
In Vietnam, “Bún Thịt Nướng” is a popular street food dish and home-cooked favorite, adored for its convenience, versatility, and flavor. Its components are like a symphony coming together: the silky rice vermicelli noodles form the base, providing a neutral canvas for the intense flavors of the grilled pork. Fresh, crisp vegetables like cucumber, julienned carrots, and bean sprouts add a refreshing crunch, while herbs like mint and cilantro lend a bright, invigorating aroma that cuts through the richness of the meat.
What truly elevates the dish is “nuoc cham”, a quintessential Vietnamese dipping sauce that doubles as a dressing in this recipe. This tangy, sweet, and slightly spicy concoction combines fish sauce, lime juice, sugar, garlic, and chili, lending a zesty kick that enlivens every bite. Each spoonful of “nuoc cham” ties all the elements of the salad together in a way that feels both harmonious and exciting.
One of the brilliant aspects of “Bún Thịt Nướng” is its adaptability. While pork shoulder is the traditional protein, you can easily swap it for chicken, shrimp, or even tofu for a vegetarian twist. The core of the dish lies in its vibrant mix of flavors and textures, which can be customized to match personal preferences and dietary needs.
Serving this dish is like serving a piece of Vietnam’s heart and soul. Whether enjoyed at a bustling food market in Ho Chi Minh City or recreated in the comfort of your home, each bite carries with it the culinary spirit of Vietnam—a celebration of balance, simplicity, and vibrant flavor. Assemble a bowl of Vietnamese Grilled Pork and Vermicelli Salad, drizzle generously with “nuoc cham”, and let the authentic taste transport you straight to the streets of Vietnam.
Vietnamese Grilled Pork and Vermicelli Salad
Ingredients
Grilled Pork Marinade
- 500 g pork shoulder thinly sliced
- 3 tablespoons (affiliate link)soy sauce preferably light soy sauce
- 2 tablespoons (affiliate link)fish sauce
- 1 tablespoon (affiliate link)sugar
- 1 clove garlic minced
- 1 teaspoon lemongrass finely chopped
- 1 teaspoon (affiliate link)sesame oil
Salad
- 200 g rice vermicelli cooked according to package instructions
- 1 cup cucumber julienned
- 1 cup carrot julienned
- 1 cup bean sprouts
- ¼ cup mint leaves freshly chopped
- ¼ cup cilantro freshly chopped
Nuoc Cham Dressing
- ¼ cup (affiliate link)fish sauce
- ¼ cup lime juice freshly squeezed
- 2 tablespoons (affiliate link)sugar
- 1 clove garlic finely minced
- 1 small chili chopped
- ½ cup warm water
Instructions
- Marinate the PorkIn a bowl, combine the thinly sliced pork shoulder with soy sauce, fish sauce, sugar, minced garlic, lemongrass, and sesame oil. Let it marinate for at least 30 minutes or overnight for deeper flavors.
- Prepare the NoodlesCook the rice vermicelli according to the package instructions. Rinse under cold water to stop cooking, then drain well. Set aside.
- Grill the PorkPreheat a grill or grill pan to medium-high heat (around 200°C/390°F). Grill the marinated pork for about 5 minutes on each side or until thoroughly cooked and slightly charred, emitting a rich aroma.
- Make the Nuoc Cham DressingIn a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, chopped chili, and warm water until sugar is dissolved. Adjust seasoning to taste.
- Assemble the SaladIn large serving bowls, add a base of cooked rice vermicelli. Top with grilled pork slices, cucumber, carrot, bean sprouts, mint, and cilantro. Drizzle generously with the Nuoc Cham dressing. Toss gently before serving.