bunthit

Bún thịt, often transliterated as bun thit or bunthit in non-Vietnamese contexts, refers to a Vietnamese dish built around vermicelli noodles and meat. In Vietnamese, bún means rice vermicelli and thịt means meat, typically pork. The dish is commonly served with a selection of fresh herbs and vegetables.

A typical preparation involves cooked or grilled pork as the main meat, commonly marinated with garlic, lemongrass, sugar, and fish sauce, then grilled or pan-fried. The vermicelli are arranged on a plate or bowl and topped with slices of pork. Garnishes usually include fresh herbs such as mint, perilla, and bean sprouts, along with lettuce, cucumber, and pickled carrot and daikon. A sauce made from nước chấm (a fish sauce–based dressing) accompanies the dish, either poured over or served on the side for dipping.

There are regional and stylistic variants. The most common is bún thịt nướng, featuring grilled pork, but versions with boiled pork (thịt luộc) or with additional ingredients like nem or cha gio (spring rolls) are also found. In northern and central Vietnam, bun thit nuong is particularly popular in casual eateries and street food stalls, while southern variants may emphasize sweeter or bolder marinades.

Cultural and culinary context: bun thit is a staple of modern Vietnamese cuisine and is widely available in Vietnam and abroad. It is valued for its balance of textures and flavors—cool noodles, savory pork, aromatic herbs, and bright dipping sauce—making it a representative example of the country’s casual, market-fresh cooking.