Bun thit nuong or the even more glorious choice of, bun thit nuong cha gio, is a Vietnamese dish, including rice vermicelli, grilled pork, Vietnamese pickles, scallions and their oil, fish sauce dressing, and finally a crispy fried spring roll.
It’s one of many incredible Vietnamese dishes, something that I think is so good due to its contrast of flavors and textures, all combined into a single delicious bowl.
The difference between bun thit nuong, and bun thit nuong cha gio, is that the latter version includes a deep fried spring roll on top, in addition to the grilled pork.
Into the bowl, first went a handful of coarsely chopped herbs, sweet basil, and some lettuce.
Then in went a handful of the sticky vermicelli, followed by two kebabs of sweet grilled pork, and a fried spring roll, sliced with a pair of scissors.
Next, the noodles were garnished with scallions, that included some pork rinds and perhaps some pork oil, plus a scoop of Vietnamese pickles, a handful of peanuts, and finally a few scoops of sweet fish sauce, the dressing of any bun thit nuong.
Such a clver combanition mixing different ingredients makes a beautiful work of art from the color to the taste. Again, the successful key of this dish the fish sauce. For those who have heard of fish sauce and think it’s disgusting, you will definitely love it once you try.
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