Bun Thit Nuong (Grilled Lemongrass Pork Vermicelli Bowl)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Vietnamese · 45 min · Pork · dairy-free, high-protein

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Ingredients

• 1/2 lb pork shoulder, thinly sliced
• 4 oz rice vermicelli noodles
• 1 tbsp lemongrass, minced
• 1 1/2 tbsp fish sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 cucumber, julienned
• 1/2 cup pickled carrot and daikon
• 1/4 cup roasted peanuts, crushed
• 1/2 cup fresh mint and cilantro
• 1/4 cup nuoc cham dipping sauce

Method (tap to check — screen stays awake)

1. Marinate sliced pork with lemongrass, garlic, fish sauce, and sugar for 20 minutes.
2. Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
3. Grill or sear the marinated pork over high heat 2-3 minutes per side until caramelized.
4. Divide noodles among bowls and top with cucumber, herbs, and pickled vegetables.
5. Lay the grilled pork over the noodles and scatter crushed peanuts on top.
6. Serve with nuoc cham to pour over just before eating.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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