Skip to content

Meat, South and Southeast Asian

Pork spring roll bún (bún nem)

Pork spring roll bún is a cold Vietnamese dish for 4 people, ready in 45 minutes, easy to make, for about €3.10 per person. It combines rice vermicelli, lettuce, fresh herbs and crispy pork spring rolls, topped with a sweet, sour and salty nuoc cham sauce. Success depends on balancing that sauce and keeping the spring rolls golden all over.

Tonight, a bowl of freshness, rice vermicelli, crispy pork spring rolls, lettuce, herbs and a nuoc cham sauce to pour over everything.

Pork spring roll bún (bún nem)
Total time
45 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Bún nem plays on the contrast between cold vermicelli and herbs and the warm crunch of spring rolls fresh from the oven. The nuoc cham sauce, bright and fragrant, wakes up every bite without weighing it down. It's a dish you eat from a bowl, where everyone mixes it their own way once the sauce goes in.

This is the kind of weeknight recipe you reach for when you want something fresh without spending hours in the kitchen, especially in summer. Kids usually go straight for the crispy spring roll pieces, and you can adjust the herbs and heat to suit your family's taste. It also works well for a casual dinner with friends, served in big bowls to share.

The ingredients

4 people

Frozen foods

  • Frozen pork spring rolls 12

Pantry

  • Rice vermicellioften in the pantry 300 g
  • Fish sauceoften in the pantry 4 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Roasted peanutsoften in the pantry 40 g

Fruits and vegetables

  • Lettuce 1
  • Mint 1 bunch
  • Cilantro 1 bunch
  • Carrots 2
  • Cucumber 1
  • Lime 2

Allergens Gluten, Fish, Peanuts, Eggs, Soy

The step by step recipe

  1. Make the sauce with fish sauce, sugar, lime juice, 5 cl of water and a bit of garlic.

    Taste it, the sauce should be equally sweet, sour and salty.

  2. Cook the vermicelli, rinse it and let it cool. 5 min

    A good rinse under cold water keeps the noodles from sticking.

  3. Cut the lettuce and cucumber, grate the carrots, and chop the herbs.

    Save a few whole mint leaves for garnish.

  4. Crisp the spring rolls in the oven or deep fryer until golden. 15 min

    Flip them halfway through cooking for an even color.

  5. Assemble each bowl with lettuce, vermicelli, herbs, spring rolls cut into pieces and peanuts, then pour over the sauce.

    Pour the sauce at the table so the spring rolls stay crisp.

Our tips to get it right

  • Cut the spring rolls just before building the bowls, they lose their crunch fast once sliced.
  • Make the nuoc cham sauce ahead of time, it tastes better after resting a few minutes in the fridge.
  • Keep the cold vermicelli separate from the hot spring rolls until the last moment so they don't go soft.

The variations

  • Swap the pork spring rolls for tofu and mushroom spring rolls for a meat free version.
  • For kids who don't like too much punch, serve the sauce on the side in a small bowl instead of pouring it over.
  • To save time, buy pre-shredded herbs and pre-grated carrots from the fresh produce aisle.

What to serve it with

  • Iced green tea
  • Fresh spring rolls as a starter
  • Chilled lemon water

Storage

Keep the components separate in the fridge in sealed containers, the vermicelli and vegetables keep for 2 days, the sauce up to 3 days. Don't store the spring rolls already mixed with the sauce, they'll turn soft. Reheat the spring rolls in the oven before assembling the bowls.

Questions about this dish

Can you make pork spring roll bún ahead of time?

Yes, you can cook the vermicelli and chop the vegetables the day before and keep them chilled. Cook the spring rolls at the last minute so they stay crispy when you serve.

Can you replace the fish sauce if you don't have any?

You can use soy sauce thinned with a little water, the flavor will be different but still balanced. The result will be less typical but still pleasant.

Can you freeze the spring rolls once cooked?

It's better to freeze them raw, as bought, rather than already cooked. Spring rolls that are already golden lose their crunch once thawed.

How do you tone down the sauce for kids?

Reduce the garlic and add a bit more sugar to the nuoc cham. You can also serve the sauce on the side instead of pouring it directly over the bowl.

How long does it take to make a pork spring roll bún?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork spring roll bún?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork spring roll bún cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish, peanuts, eggs, soy. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Recipes with carrots

See all