Bún thịt nướng is a cold noodle salad and extremely ‘pretty’ dish. The main components are bún (white rice noodles) and thịt nướng (grilled marinated pork). But, as always, there’s a lot more going on in this beautiful bowl of noodles. Unlike most noodles-in-a-bowl found in Vietnam, bún thịt nướng is dry: instead of a broth, this dish is served with nước mắm (sweet fish sauce), which is poured into the bowl and turned through the noodles using chopsticks. Mixed in with the noodles and grilled pork is a delicious combination of textures, colours and flavours: peanuts, roasted shallots, mint, perilla and lettuce leaves, bean sprouts, pickled carrots and daikon (radish), crispy spring rolls cut into small pieces, and red chilli. The interplay between crunchy, crispy, soft, chewy, wet, dry, herby and spicy is deeply satisfying.
It’s cool and refreshing – the perfect antidote to the heat and humidity of southern Vietnam. However, this dish has several regional varieties that may employ tofu or other types of meat and seafood. Bún thịt nướng in its purest form (without the regional variations) is the perfect dish to serve with an medium intensity Red Wine.
Primi Luis Gurpegui Tempranillo has an elegant crisp taste that will go really well with the delicate herbs and spices in the Pork marinate of Bún thịt nướng.
Primi Luis Gurpegui Tempranillo is available at Mick's Wines: https://mickswines.com/primi-luis-gurpegui-muga-tempranillo