Bun Thit Nuong: More than a dish, a Vietnamese tradition

Imagine yourself on a busy Saigon street, your nose tickled by the scent of a sweet and sour marinade. A street vendor busies himself in front of his stall, delicately turning pieces of pork on a steaming grill. It is here, in this culinary ballet, that Bun Thit Nuong is born, a dish that celebrates the perfect balance between flavors and traditions.

► The basics of Vietnamese cuisine
 

Bun Thit Nuong, literally “rice noodles with grilled meat”, is much more than just a dish. It's a culinary experience that transports your taste buds to Vietnam. This dish, born in the south of the country, has conquered the hearts of the Vietnamese and been exported to the four corners of the world.

Simplicity is the key to Bun Thit Nuong's success. Rice vermicelli, al dente, on which thin strips of pork are marinated and grilled to perfection. The whole dish is sublimated by a sauce based on nuoc mam, the emblematic fish sauce that adds incomparable umami.

Although Bun Thit Nuong and Bun Cha share similarities, notably the use of rice vermicelli and grilled meat, there are some notable differences that reflect Vietnam's culinary diversity.

Originating in southern Vietnam, Bun Thit Nuong is often associated with a sweeter, more flavorful sauce. The meat is usually marinated in a sauce composed of soy sauce, sugar, garlic and sesame oil. It is then grilled until golden and crispy.

► The cuisine of South Vietnam
 

Bun Cha is emblematic of northern Vietnam, particularly Hanoi. The meat, often ground pork shaped into balls or slices, is charcoal-grilled, giving it a unique aroma. The lighter sauce is based on nuoc mam, vinegar, sugar and garlic.
The differences also lie in the accompaniments:
Aromatic herbs: Although both dishes use fresh herbs (mint, coriander), their composition may vary slightly from one region to another.
Vegetables: The choice of vegetables to accompany the dish may also differ. Lettuce leaves, bean sprouts, cucumber and carrot slices are common.

► The Cuisine of North Vietnam

Bun Thit Nuong, to be shared without moderation: Often eaten with family or friends, it's an opportunity to get together for a convivial meal and share moments of joy.
A hymn to freshness: Fresh herbs, mint and coriander add a touch of freshness that balances the richness of the grilled meat.
A recipe that reinvents itself: Although the basics remain the same, each cook brings his or her own personal touch to this dish, playing with marinades, accompaniments or vegetables.

► Delicious Street Food here : Hanoi Day Tour
 

For the meat
- 300 g pork (loin or tenderloin)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- pepper to taste
For the vermicelli
- 200 g rice vermicelli
- 1 cucumber, julienned
- 2 carrots, grated
- A few mint and coriander leaves
- Crushed peanuts (for garnish)
For the sauce
- 3 tablespoons nuoc mam sauce (fish sauce)
- 1 tablespoon sugar
- Juice of 1 lime
- Fresh chili pepper (optional)

Marinate the meat
- In a bowl, mix the soy sauce, sugar, sesame oil, minced garlic and pepper.
- Add the thinly sliced pork and marinate for at least 30 minutes.
Cook the vermicelli
- Bring a pot of water to the boil. Add the rice vermicelli and cook according to package instructions (usually 3-5 minutes).
- Drain and rinse under cold water to stop cooking.
Grilling meat
- Heat a frying pan or grill over medium-high heat. Cook the marinated pork until browned and cooked through (about 5-7 minutes).
Prepare sauce
- In a small bowl, combine the nuoc mam sauce, sugar, lime juice and chili pepper, if using.
Arrange the dish
- Arrange the rice vermicelli in bowls and add the grilled pork on top.
- Garnish with raw vegetables (cucumber and carrots), fresh herbs and crushed peanuts.
Serve
- Serve immediately with lime wedges for those who like a little more acidity.
This dish is light, fresh and perfect for a sunny autumn day.
Bon appétit!