Vietnamese Vermicelli Bowl

Bun Bo.jpeg

Meet your new favorite bowl combo that’s easy to make and packed with flavor. This vermicelli bowl, also known as Bun, is a popular lunch item in Vietnam. It’s packed with cool vermicelli, topped with herbs, pickled carrots, and grilled meat or fried imperial rolls.

This is one of my personal favorite dishes to eat in Vietnam (I can’t wait to go back there) or when getting lunch with my dad at a Vietnamese restaurant here in the states.

The great part about this dish is that it is flexible. You can add any sort of leftover grilled meat you might have on hand, though some make it come together better than others. And it’s also fun to customize your own bowl to your liking.

Not to mention the cool vermicelli makes this a perfect dish during those dog days of summer when herbs are fresh, but you can also eat this year-round, and if you prefer, even keep the noodles warm during those cooler months — I actually really like it prepared this way.

Anyways, I made this dish with leftover asian bbq style pork that I used to make Chinese steamed dumplings. I shared the recipe for this pork below, but feel free to add your favorite protein of choice.

Ingredients:

  • Fresh rice noodles or dried rice vermicelli, cooked according to instructions, drained, and cooled

  • Pickled carrots

  • Shredded lettuce

  • Spearmint springs

  • Cilantro sprigs

  • Chopped peanuts

  • Asian bbq style pork (grilled shrimp, grilled chicken, imperial rolls are also great add-on’s)

For the asian bbq style pork (marinade overnight):

  • 1 pound pork butt or shoulder, cut into 1 inch cubes

  • 3/4 cup fish sauce

  • 2/3 cup sugar

  • 1 tablespoon + 1 teaspoon garlic, minced

  • 1 tablespoon shallots, minced

  • 1 thai chile, stemmed and finely chopped

  • 1/4 teaspoon fresh ground black pepper

For the flavored fish sauce (makes 1 1/2 cups — you could easily cut this in half for this dish):

  • 1/2 cup fish sauce

  • 1/3 cup sugar

  • 1/4 cup distilled white vinegar or freshly squeezed lime juice

  • 1/2 cup water

  • 2 cloves garlic, minced

  • 1-2 thai chilies, stemmed and minced

Instructions:

  1. For the grilled pork, in a large bowl combine 3/4 cup fish sauce, 2/3 cup sugar, garlic, shallot, chili, and pepper. Mix it up until the sugar dissolves. Add the pork, cover, and marinate overnight in the refrigerator. Once pork is marinated, heat the oven to 375 F. Line a baking sheet with parchment paper or aluminum foil. Arrange the pork on the prepared pan, discarding the marinade. Roast for 20-25 minutes until the pork is cooked through. Remove from the oven, and set aside.

  2. For the dipping sauce: in a small bowl, combine the fish sauce, sugar, vinegar or lemon juice, and 1/2 cup water and stir until the sugar has dissolved. Add the garlic, chilies, and stir to combine. Use immediately or refrigerate for up to a week.

  3. Divide the cooled rice noodles into individual bowls then arrange the garnishes.

  4. Top with grilled meat, shrimp, imperial rolls, and dress with spoonfuls of flavored fish sauce

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