Vietnamese Lemongrass Pork Rice Bowl (Bún Thịt Nướng)
This dish is my go-to when I crave the vibrant street food of Saigon. Imagine smoky, caramelized pork, marinated in lemongrass and fish sauce, served over cool rice noodles with a mountain of fresh herbs, crunchy pickled carrots, and a drizzle of tangy nước chấm. It's a symphony of textures and flavors—sweet, sour, salty, and spicy—all in one bowl. The best part? It's incredibly easy to make at home. Whether you're a seasoned cook or new to Vietnamese cuisine, this recipe will transport your taste buds straight to the bustling markets of Vietnam. Let's get cooking!
Ingredients
- pork shoulder500g
- lemongrass stalks2
- garlic cloves4
- fish sauce3 tbsp
- sugar2 tbsp
- rice noodles200g
- carrot1
- daikon radish100g
- rice vinegar4 tbsp
- fresh herbs (mint, cilantro, Thai basil)1 cup
- lettuce1 head
- vegetable oil2 tbsp
- shallot1
Directions
- 1
Marinate the pork: Thinly slice pork shoulder. In a bowl, combine minced lemongrass, minced garlic, minced shallot, fish sauce, sugar, and 1 tbsp oil. Add pork and mix well. Let marinate for at least 15 minutes.
- 2
Prepare the pickles: Julienne carrot and daikon. In a small bowl, mix rice vinegar, 1 tbsp sugar, and 1/2 cup water. Add vegetables and let sit while you cook.
- 3
Cook noodles: Bring a pot of water to boil. Add rice noodles and cook according to package directions. Drain and rinse with cold water. Set aside.
- 4
Cook pork: Heat a grill pan or skillet over medium-high heat with remaining oil. Cook pork in a single layer for 2-3 minutes per side until caramelized and slightly charred. Work in batches if needed.
- 5
Assemble: In bowls, place lettuce, then noodles, then pork, pickled vegetables, and fresh herbs. Serve with nước chấm (dipping sauce) on the side or drizzled over.
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