Photo and recipe by Uyen Luu
You know when you’re craving something cozy, full of flavor, and just as good as your favorite noodle shop? This Lemongrass Minced Pork Vermicelli (Bún Thịt Băm Xào Sả) checks every box. It’s quick, packed with bold flavors like lemongrass, garlic, and Thai basil, and comes together in under 30 minutes.
What makes this recipe a weeknight favorite is how versatile it is. Spoon the savory minced pork over rice noodles for a traditional take, serve it in lettuce wraps for something light, or maybe pair it with steamed rice and pickled veggies for an easy, flavorful dinner. Add fresh herbs and a squeeze of lime to make it even better—it’s hard to go wrong.
This recipe is from Uyen Luu’s Quick and Easy Vietnamese: Everyday Vietnamese Recipes for the Home Cook. It’s filled with approachable recipes that deliver authentic Vietnamese flavors without hours in the kitchen. If you love vibrant, no-fuss meals, this book will quickly become your go-to for weeknight dinners.
“Quick, easy and delightful, the pork is also lovely on steamed rice, in lettuce cups or as a noodle salad bowl with something pickled and fermented and an array of herbs and leaves. Do as much or as little as desired.”
Lemongrass Minced Pork Vermicelli - Bún Thịt Băm Xào Sả
Ingredients
- 2 nests 0.8 mm rice vermicelli
- ¾ tablespoon brown sugar
- 11/2 tablespoons premium fish sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 15 g 1/2 oz lemongrass, stalk halved and bashed
- 2 garlic cloves, roughly chopped
- 60 g (2 oz) daikon, quartered and thinly sliced
- 250 g (9 oz) minced (ground) pork
- 4 spring onions, scallions, sliced
- 20 g (3/4 oz) Thai basil leaves
- juice of 1/2 lime
- pickles, ferments and steamed vegetables, to serve (optional)
Instructions
- Put the noodles into a bowl and cover with boiling water, then set aside to soak for 10 minutes. Drain, then leave in the colander, covered, for 10 minutes to dry and fluff up.
- Mix together the sugar and fish sauce in a small bowl and set aside.
- Heat the oil in a frying pan over medium heat and brown the onions and lemongrass for 5 minutes. Add the garlic and fry for a couple of minutes, then add the daikon. Stir for 1 minute, then add the pork and use a spatula to spread out and break up the meat.
- Add the sugar and fish sauce mixture and stir-fry for 3–5 minutes until cooked through, then throw in the spring onions. The green is such a delightful sight! Cook for a further 2 minutes, then remove from the heat, add the Thai basil, and fold together.
- To serve, divide the noodles between bowls and scoop the minced pork over the noodles. Squeeze over the lime juice. Serve with pickles, ferments, and any steamed vegetables you like.
Notes
Excerpted with permission from Quick and Easy Vietnamese: Everyday Vietnamese Recipes for the Home Cook by: Uyen Luu published by Hardie Grant Books, August 2024, RRP $35.00 Hardcover.