Vietnamese pork noodle bowls (bun thit nuong)
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RecipeTin Eats · by Nagi★ 5.0 (33)

Vietnamese pork noodle bowls (bun thit nuong)

NUTRITION · PER SERVING40M COOK
CAL 55%·PRO 100%
CARBS 93G34% OF CAL
7G FIBER43G OTHER43G TOTAL SUGAR
FAT 41G34% OF CAL
13G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vietnamese pork noodle bowls with lemongrass-marinated pork, rice noodles, fresh vegetables, herbs, and nuoc cham dipping sauce. Light, fresh, and customizable.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 batch lemongrass marinated pork ((it's marinated overnight. 8 pieces, serves 4))
  • 200g/ 7oz dried vermicelli noodles ((Note 1))
  • 1 head soft lettuce ((like butter lettuce), torn into large bite size pieces (or 4 cups shredded iceberg, cos/romaine))
  • 2 cucumbers (, halved lengthwise then sliced on the diagonal 3mm / 0.15" thick)
  • 2 cups bean sprouts
  • Handful mint leaves
  • Handful cilantro/coriander
  • 1/4 cup finely chopped unsalted peanuts
  • Sliced red chilli ((for garnish - optional))
  • Lime wedges ((to serve - optional but recommended))
  • 2 medium carrots (, peeled cut into 2-3mm / 1/10″ batons )
  • 1/2 large white radish (daikon) (, peeled, cut the same as carrots)
  • 1 1/2 cups boiling water
  • 1/2 cup white sugar
  • 4 tsp cooking salt (kosher salt)
  • 3/4 cup rice vinegar ((sub apple cider vinegar))
  • 4 1/2 tbsp white sugar
  • 4 1/2 tbsp fish sauce ((Note 3))
  • 3 tbsp rice wine vinegar
  • 3 tbsp lime juice
  • 1/2 cup water
  • 2 birds eye chilli or Thai chilli (, deseeded and finely chopped (Note 4))
  • 5 cloves garlic (, finely chopped)
PREP
30M
SODIUM
3779MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.