Easy Vietnamese Pork Bún Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vietnamese pork bún bowls with marinated pork, fresh herbs, rice noodles, and vegetables. A light, fresh meal with bright flavors and built-in flexibility for dietary preferences.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb. pork shoulder (thinly sliced)
- 1 small yellow onion (finely diced)
- 2 tablespoons sugar (or honey)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons canola oil (or other neutral tasting oil)
- juice of one lime
- black pepper (to taste)
- 6 tablespoons water
- 2 tablespoons fish sauce
- crushed red pepper (to taste)
- 4 cups chopped fresh lettuce
- 8 oz. rice vermicelli noodles (cooked and cooled (a standard package size))
- 1 cucumber (halved or quartered and sliced)
- 2 carrots (thinly sliced or cut julienne)
- 2 tablespoons fresh mint (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons fresh basil (chopped)
- chopped peanuts (for garnish (optional))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1425mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 950mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.