In season当季Vietnamese越南
Vermicelli Bowl with Grilled Pork (Bún Thịt Nướng)越南烤猪肉米线碗
A 4-serving recipe with a 45-minute beginner workflow, exact seasoning and visible checkpoints.香茅猪肉配米线与蔬菜，鱼露、糖和蒜调出咸甜香气。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Lemongrass: trim off the root end and the dry top, peel off the tough outer layer, then mince the pale inner 10 cm very finely.香茅：切掉根部和干的顶端，剥去硬外层，只取内部浅色10厘米切极细末。
- Nước chấm dipping sauce: stir 2 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp sugar, ½ cup warm water and 1 minced small chili (optional) until the sugar dissolves.越南蘸汁：2大匙鱼露、2大匙青柠汁、2大匙糖、½杯温水、1个小辣椒末（可选），搅到糖溶化。
- Slice 1 lb / 450 g boneless pork shoulder or pork chops 5 mm thin. Mince 1 lemongrass stalk and 3 garlic cloves. Marinade: 2 tbsp fish sauce and 2 tbsp brown sugar. Measure 8 oz / 225 g rice vermicelli. Shred 4 romaine leaves, cut 1 cucumber into matchsticks and pick 1 cup mint. Chop ¼ cup roasted peanuts (peanut allergen). Measure 1 tbsp oil.1磅（450克）去骨猪肩肉或猪排切5毫米薄片。1根香茅、3瓣蒜切末。腌料：2大匙鱼露、2大匙红糖。量8盎司（225克）米线。4片罗马生菜切丝，1根黄瓜切丝，摘1杯薄荷。¼杯熟花生切碎（花生过敏原）。量1大匙油。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Pork chops猪排1 lb磅
- Lemongrass香茅1
- Fish sauce鱼露4 tbsp大勺
- Brown sugar红糖2 tbsp大勺
- Garlic大蒜3 cloves瓣
- Rice noodles米粉/河粉8 oz盎司
- Romaine罗马生菜4 leaves片
- Cucumber黄瓜1
- Mint薄荷1 cup杯
- Lime青柠2
- Peanuts花生0.25 cup杯
- Sugar白糖2 tbsp大勺
- Small red chili小红辣椒1
- Olive oil橄榄油1 tbsp大勺
Method做法
Toss the pork with the lemongrass, garlic, fish sauce, and brown sugar until every piece is coated, then let it sit.
猪肉里加香茅、蒜、鱼露和红糖，抓匀，让每块都裹上料，放一边静置。
The pork is evenly coated.猪肉均匀裹料。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands 20 seconds after raw pork.碰生猪肉后洗手20秒。
Boil the 8-oz (225-g) rice vermicelli, then drain, rinse under cold water, and drain well.
8盎司（225克）米线煮熟，沥出来，用冷水冲一下，再沥干。
The noodles are soft and white, with no hard bits.米线软白，无硬芯。
Common mistake & quick fix容易错在哪，怎么补救
Clumped? Rinse again and loosen with your fingers.结团就再冲水用手抖散。
Stir the nước chấm until the sugar dissolves.
把越南蘸汁搅一搅，搅到糖化开。
The dressing is smooth and evenly cloudy, without lumps.汁顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Get a 30-cm skillet very hot with the oil, then sear the pork in 2 batches, about 2–3 minutes per side.
30厘米锅倒油烧到很热，猪肉分两批煎，每面大约2–3分钟。
The thickest center reads 145°F (63°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达145°F (63°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Fill 4 bowls with lettuce, cucumber, noodles, and mint, top with the pork and peanuts, and pour the nước chấm over at the table.
4只碗里放生菜、黄瓜、米线和薄荷，铺上猪肉、撒上花生，上桌时再浇蘸汁。
Common mistake & quick fix容易错在哪，怎么补救
Start with 3 tbsp sauce per bowl; add more as you like, up to ¼ cup.每碗先浇3大匙，最多¼杯。
Know your ingredients认识食材
Ingredients explained食材讲解
Pork chops猪排Shoulder for slow cooking, loin for roasting. Pale pink with white fat is fresh.梅花肉适合慢烹，里脊适合烤。浅粉色、脂肪洁白为新鲜。
Lemongrass香茅Citrusy stalk for soups and marinades. Pick firm, pale stalks; use the bottom 4 in, smash before simmering or mince very fine.柠檬香的茎，用于汤和腌料。挑硬挺浅色的；只用下部约10厘米，炖前拍裂或剁极细。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Brown sugar红糖Brown sugar adds caramel notes; pack firmly into the cup. Palm sugar in Southeast Asian cooking can be swapped 1:1.红糖带焦糖香，量时压实。东南亚菜里的椰糖可1:1替换。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Rice noodles米粉/河粉Gluten-free noodles: flat for pad thai/pho, thin vermicelli for bún. Soak in warm (not boiling) water so they don't go mushy.无麸质米粉：宽粉做泰式炒河粉和河粉，细米线做米粉碗。用温水（非开水）泡，免得软烂。
- Romaine罗马生菜
Butter or green-leaf lettuce wraps rolls and cools spicy bites. Wash, spin dry and store with a paper towel.奶油生菜或绿叶生菜可以卷食、解辣。洗净甩干，用厨房纸包着冷藏。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Bowls, large pot, colander, 30-cm skillet, food thermometer碗、大锅、漏盆、30厘米锅、食品温度计
Make it a balanced meal营养搭配建议
Vietnamese balance is built in: lots of raw herbs and greens + lean protein + rice noodles. Add fresh spring rolls for extra veg.越南菜自带均衡：大量生香草和绿叶＋瘦蛋白＋米粉。加一份鲜春卷多补蔬菜。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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