Bun Thit Nuong

Ingredients

Pork

• 700 gpork shoulder or belly, sliced thin
• 3 tbspfish sauce
• 2 tbspsugar
• 1 tbsphoney
• 3 clovesgarlic
• 2shallots
• 1 stalklemongrass, finely chopped
• 1 tbspoil
• 1 tspdark soy, for colour

Noodles

• 400 gdried rice vermicelli, bun

The bowl

• lettuce, shredded
• cucumber, in matchsticks
• beansprouts
• mint, coriander, perilla and Vietnamese balm
• pickled carrot and daikon

Nuoc cham

• 4 tbspfish sauce
• 4 tbspsugar
• 6 tbspwarm water
• juice of 2 limes
• 3 clovesgarlic, minced
• 2chillies, chopped

To finish

• crushed roasted peanuts
• crisp fried shallots
• spring onion oil

To serve

• at room temperature, mixed at the table

Directions

1. Use pork shoulder or belly with a good proportion of fat, sliced thinly across the grain. Lean pork loin dries out over a hot grill and gives a disappointing result.
2. Slice it about half a centimetre thick, which cooks quickly and chars well. That caramelisation also means the meat burns easily, so it needs watching rather than leaving. Chop it very fine or blend it, since large pieces are woody and unpleasant to bite.
3. Marinate the pork for at least two hours, and overnight is better. Dissolve the sugar in warm water first, then add the fish sauce and lime juice. Add the garlic and chilli last, so they float on the surface rather than sinking.
4. Cook the vermicelli according to the packet, then drain and rinse thoroughly under cold water. Rinsing washes off the surface starch, which is what stops the noodles clumping into a solid mass.
5. Rub them gently with your fingers under the water to separate the strands. Drain them very well and let them sit for a few minutes, since wet noodles dilute the dressing. They are served at room temperature rather than hot or chilled.
6. Cook it over glowing embers rather than flames, since the sugary marinade catches fire readily. Grill it for two to three minutes a side until charred at the edges and just cooked through.
7. Take it off while it is still juicy, since thin slices overcook in moments. A very hot griddle pan indoors is the substitute, and it gives less smoke but works. Heat a few spoonfuls of oil until hot and pour it over chopped spring onions in a bowl. It takes a minute and it adds a gloss and fragrance that the bowl noticeably lacks without it.
8. Put the salad leaves, cucumber, beansprouts and herbs in the bottom of the bowl. Pile the noodles over them, then lay the grilled pork on top. Add pickled carrot and daikon, then scatter peanuts, fried shallots and spring onion oil over. Serve the nuoc cham in a small jug or bowl alongside. Use a generous quantity of herbs, since they are a main ingredient rather than a garnish.

Technique

• The vegetables go at the bottom of the bowl, under the noodles.
• The nuoc cham should taste slightly too strong on its own.
• The sugar in the marinade is what creates the charred edges.

Substitutions

• A hot griddle pan in place of charcoal.
• Chicken or beef in place of pork.

Variations

• With a grilled pork patty, as bun cha.
• With a fried spring roll added, as bun thit nuong cha gio.
• With prawns instead of pork.

Frequently asked questions

What is Bun Thit Nuong?

Bun Thit Nuong is a main from Vietnam: rice vermicelli bowl with charred pork, herbs and nuoc cham.

How long does Bun Thit Nuong take to make?

Bun Thit Nuong takes 40 min plus 2 hr marinating of preparation and 20 min of cooking. The recipe makes 4 servings. It is rated medium to make.

What can I substitute in Bun Thit Nuong?

Yes, within limits. A hot griddle pan in place of charcoal. Chicken or beef in place of pork.

What is the most important thing to get right in Bun Thit Nuong?

Slice it about half a centimetre thick, which cooks quickly and chars well. That caramelisation also means the meat burns easily, so it needs watching rather than leaving. Chop it very fine or blend it, since large pieces are woody and unpleasant to bite.