---
title: Bún Thịt Nướng (Grilled Pork Vermicelli Salad Bowl)
servings: 4
prep time: 25 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/bun-thit-nuong-grilled-pork-vermicelli-bowl
---

Gather @pork chop{500%g}, @fresh mint{0.5%bunch}, @fresh cilantro{0.5%bunch}, @roasted peanut{3%tbsp} and @red chili{1}.

Marinate the pork slices with the @lemongrass{1%stalk}, half the @garlic{4%clove}, the @shallot{2}, 2 tablespoons of @fish sauce{5%tbsp} and 1 tablespoon of @sugar{3%tbsp} for 20 minutes. ~{20%minutes}

While the pork marinates, toss the shredded @carrot{1} with the @rice vinegar{2%tbsp} and 1 tablespoon of sugar to pickle.

Cook the @rice vermicelli{300%g} according to the package, rinse under cold water and drain well.

Whisk the remaining fish sauce, remaining sugar, @lime{1} juice and the remaining garlic with warm water into a dressing.

Grill the pork slices over high heat 2–3 minutes per side until well charred. ~{5%minutes}

Layer the noodles, @lettuce{1}, @bean sprout{100%g}, mint and cilantro into bowls.

Top with the hot grilled pork, drained pickled carrot, crushed peanuts and sliced chili, then pour the dressing over just before eating.