Bun thit nuong (bún thịt nướng), is one of the many outstanding Vietnamese dishes of rice vermicelli noodles topped with grilled pork. Get the details about this restaurant here: http://migrationology.com/2014/12/bun-thit-nuong-in-saigon/When I was traveling in Saigon, this was one of the major dishes that many of you suggested that I should eat, and so one day, I decided to go in search of a restaurant called Chi Thong Bun Thit Nuong in District - a restaurant that came as a high recommendation from Eating Saigon (http://www.eatingsaigon.com/2012/11/11/chi-thong-the-best-bun-thit-nuong-in-saigon-maybe-anywhere/). It took me a little while to find the restaurant, but eventually I could smell the pork down the road, and I knew I was in the right place to chow down.You can always order bun thit nuong (bún thịt nướng), which comes with the vermicelli noodles topped with grilled pork, but I also like the addition of a fried crispy spring roll on top, which goes by the name of bún thịt nướng chả giò. As soon as I ordered, the owner took a bowl, and piled in a handful of vegetables, which I think mostly consisted of Vietnamese coriander, cilantro, and lettuce. She then took a handful of rice vermicelli noodles and added them to the bowl. Next step in the assembly line was to go in for a couple of skewers of sweet marinated grilled pork, which had been grilled just moments before, and she placed them right on top of the noodles. After that, she took a freshly deep fried spring roll, and using a pair of scissors, she sliced that up on top too. The final step in my bowl of bun thit nuong cha gio was to add all the seasoning - which included a few types of sauce, one of them being the sweet Vietnamese fish sauce, some other sauces, and a scallion oil, which I think also included some pork oil and pieces of pork cracklings.Once my bowl of Vietnamese bun thit nuong cha gio was delivered to my table, it was already almost seasoned to perfection, but I just needed to add some chili to make it perfect. The red crushed chilies gave it that extra touch it needed. The rice vermicelli noodles were soft and slightly sticky, and I really loved that beautiful mixture of fresh Vietnamese herbs that were roughly cut on the bottom of my bowl. Additionally, the pieces of grilled pork meat were sweet and smoky tasting, and the egg roll was crispy and incredibly flavorful. The dressing was sweet and salty, and the chilies added the kick it needed. Overall, it was a great bowl of bun thit nuong.Bun thit nuong (bún thịt nướng) is a Vietnamese dish that you’ll find throughout Saigon (Ho Chi Minh City), from indoor restaurants to street food stalls, so when you’re there, you shouldn’t have any problem locating it. Bún Thịt Nướng Chị Thông was very good, and the owner is very nice as well.If you want to eat here, here are some details about Chi Thong Bun Thit Nuong:Address: 195 Cô Giang, District 1, Ho Chi Minh City, Vietnam Open hours: 7 am - 10 pm dailyPrice: For my bowl, it cost 40,000 Vietnamese DongThe music in this video is from audionetwork.comThis video was made by Mark Wiens and Ying Wiens at: http://migrationology.com/blog & http://www.eatingthaifood.com/blog/Grab a copy of our Eating Thai Food Guide: http://www.eatingthaifood.com/eating-thai-food-guide/Don’t forget to subscribe for more delicious food and travel videos: http://www.youtube.com/subscription_center?add_user=migrationology
