Bún thịt nướng — rice vermicelli bowl with grilled pork — is Vietnam's answer to the salad bowl: a bed of cold vermicelli noodles topped with charcoal-grilled lemongrass pork, fresh herbs, pickled daikon and carrot, crushed peanuts, fried shallots, and a pour-over of nước chấm. It's light, refreshing, and deeply satisfying — the perfect warm-weather meal. In New York City, bún thịt nướng is on virtually every Vietnamese restaurant menu, but the best versions use properly marinated pork that's been grilled over real charcoal (not a flat-top), resulting in those essential smoky, caramelized edges.
Nha Trang One Top Pick
The pork is marinated in a lemongrass-fish sauce-garlic-honey mixture and grilled over charcoal, giving it a deep, smoky flavor and those caramelized edges that
Mắm Best Value
What sets Mam apart is the attention to detail: the herbs are impec
High Lúa Vietnamese Kitchen Hidden Gem
The pork is well-marinated and properly grilled, the noodle-to-topping ratio is balanced, and the herb plate is generous. The restaurant's airy, plant-filled s
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Bánh Mì Saigon Hidden Gem
The pork is good — not charcoal-grilled but well-seasoned and properly cooked — and the portion is generous for the price (around ). The vermicel