Vietnamese Noodle Bowls (Bún Thịt Nướng Chả Giò)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Authentic Vietnamese noodle bowls layered with grilled marinated pork, crispy spring rolls, fresh herbs, and a tangy-sweet dipping sauce. Light, fresh, and bursting with flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound pork shoulder (thinly sliced)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 garlic cloves (minced)
- 1 stalk lemongrass (tender parts finely chopped)
- 8 ounces rice vermicelli noodles
- 4 Vietnamese spring rolls (cooked and sliced)
- 1 head of lettuce (shredded)
- 1 medium carrot (julienned)
- 1 medium cucumber (julienned)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts (crushed)
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1/2 cup water
- 1 clove garlic (minced)
- 1 Thai chili (finely sliced (optional))
At a glance
PER SERVING · TIME 55M
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
- 15m
- Sodium
- 2216mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 754mg
- Calcium
- 77mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.