Bun Thit Nuong

Name: Bun Thit Nuong
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 400 g rice vermicelli; 300 g grilled pork; 1 handful herbs; 50 g crushed peanuts; nuoc cham — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Bun Thit Nuong brings the flavors of Saigon into your kitchen, where salt is measured by feel and a generous hand with fat ensures every bite is sumptuous. This dish is a staple of home cooking, often laid out for a shared meal with family and friends. It's the way a Vietnamese family cook would prepare it, capturing the essence of everyday dining in Vietnam.

The dish marries tender grilled pork with the lightness of rice vermicelli, all elevated by the fresh brightness of herbs and the crunch of crushed peanuts. A drizzle of nuoc cham ties everything together, creating a harmony of flavors that is both familiar and satisfying. Each mouthful is a balance of textures and tastes, inviting you to savor the moment.

Ingredients

400 grice vermicelli
300 ggrilled pork
1 handfulherbs
50 gcrushed peanuts
nuoc cham — to serve
to tastefine sea salt

Method

Begin by seasoning 300 g of grilled pork with a generous pinch of fine sea salt. Ensure the salt is evenly distributed by massaging it into the meat with your hands. This step enhances the natural flavors of the pork and prepares it for browning.
Heat a large skillet over medium-high heat and add a tablespoon of oil. Once the oil shimmers, add the seasoned pork pieces in a single layer. Allow them to brown without moving them for about 2-3 minutes until they develop a deep, caramelized color on one side.
Flip the pork pieces and continue to brown the other side. The goal is to achieve an even, rich color on all sides, which indicates that the sugars in the meat have caramelized, adding depth of flavor.
Transfer the browned pork to a grill or a braising pan. If grilling, place the pork on a preheated grill and cook until tender, ensuring the internal juices run clear. If braising, add a small amount of water to the pan, cover, and cook over low heat until the pork is tender and easily pierced with a fork.
While the pork is cooking, prepare the rice vermicelli by boiling 400 g of noodles in a large pot of salted water. Cook until they are tender but still have a slight bite, then drain and rinse under cold water to stop the cooking process and remove excess starch.
Assemble the dish by placing a portion of the cooked vermicelli in a bowl. Top with the tender grilled pork, a handful of fresh herbs, and 50 g of crushed peanuts for added texture and flavor.
Drizzle nuoc cham over the assembled bowl to taste. This sauce adds a tangy, savory element that complements the rich pork and fresh herbs. Taste and adjust with more nuoc cham or a pinch of salt if needed before serving.