Bún thịt nướng
A cool bowl of vermicelli, smoky grilled pork, herbs, and pickles you dress yourself.
A southern bowl of room-temperature rice vermicelli topped with charcoal-grilled marinated pork, fresh herbs, lettuce, cucumber, bean sprouts, pickled carrot, crushed peanuts, and a crisp fried spring roll — all brought together with a drizzle of sweet-sour fish sauce (nước chấm) you pour over and toss. Light, fresh, and a perfect hot-weather lunch.
How to eat it well
- Pour the whole bowl of nước chấm over and toss everything before eating — it’s the dressing, not a dip.
- Add the crushed peanuts and fried shallots last so they stay crunchy.
- A great lighter alternative to a rice plate in the southern heat.
Where it’s best
Ho Chi Minh City and the south, where it’s an everyday lunch.
Grilled pork is central; a tofu version (bún chay) exists at vegetarian spots.
Eat next
Saigon’s plate of broken rice with grilled pork chop — the city’s default lunch.
Cá kho tộCaramelised clay-pot fishFish simmered in a clay pot with caramel and fish sauce until sticky and deep.
Chả cáTurmeric dill fishHanoi’s theatrical table-grilled fish with turmeric, dill, and a mountain of herbs.