Vietnamese Vermicelli Bowls (Bún Thịt Nướng)

  • Preparation: 20 mins
  • Cooking: 30 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Vermicelli Bowls (Bún Thịt Nướng)

In Vietnamese Cuisine, bowls of cool rice vermicelli, topped with herbs, pickled carrots, and grilled meat or pieces of fried imperial rolls, are a popular lunch item. The beauty of Vietnamese Vermicelli Bowls (Bún Thịt Nướng) is that it’s flexible; you can make it with almost any sort of leftover grilled meat you might have (though we’ve suggested some options). It’s especially good for a crowd, because people can customize their own bowls, and also nice in summertime, when a cool main course is especially welcome. For six people, plan on about 1 pound dried rice vermicelli or 1 batch of fresh rice noodles.


  • Fresh rice noodles or dried rice vermicelli, cooked, drained, and cooled
  • Pickled carrots
  • Shredded lettuce
  • Spearmint sprigs
  • Cilantro sprigs
  • Chopped peanuts
  • One (or more) of the following
  • Lemongrass Pork
  • Grilled Five-Spice Chicken
  • Grilled Shrimp
  • Imperial Rolls
  • Flavored fish sauce, for dressing

Method Vietnamese Vermicelli Bowls (Bún Thịt Nướng)

1, Put the cooked, cooled rice noodles into individual bowls, then arrange the garnishes, encouraging diners to build their own bowls, adding pickled carrots, lettuce, mint, cilantro leaves, and chopped peanuts.
2, Top with pieces of grilled meat, shrimp, and imperial rolls, and dress with spoonfuls of flavored fish sauce.

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