Authentic Bun Thit Nuong (Vietnamese Grilled Pork Vermicelli Bowls)

Bun Thit Nuong in a bowl served with nuoc cham.

5 from 17 ratings

Authentic Bun Thit Nuong (Vietnamese Grilled Pork Vermicelli Bowls)

Made in less than an hour, this refreshing Bun Thit Nuong is the perfect example of balance. Grilled pork is served in a bowl of vermicelli paired with fresh herbs, pickled vegetables, and nuoc cham.

Prep Time40

Cook Time10

Course: Dinner

Cuisine: Vietnamese

Keyword: bun thit nuong, bun thit nuong recipe, vietnamese noodles with pork

Servings: people

Calories: 431kcal

Author: Becca Du

Equipment

Ingredients

Pork Marinade

2 lb pork shoulder cut into ⅛ inch pieces, see note 1
2 stalks lemongrass minced, see note 2
1 shallot minced, see note 3
2 cloves garlic minced
2 tbsp fish sauce
1 tbsp soy sauce see note 4
1 tbsp oyster sauce see note 5
2 tbsp vegetable oil see note 6
1 tbsp honey
1 tbsp light brown sugar see note 7

Vermicelli Bowl

2 cups lettuce ~8 lettuce leaves
¼ cup pickled daikon
¼ cup pickled carrots
½ cup cucumbers thinly sliced
¼ cup mint
16 oz vermicelli noodles
2 tbsp peanuts optional, crushed
½ cup Vietnamese dipping sauce

US Customary - Metric

Instructions

Add all the ingredients for the pork marinade to a large bowl. Mix and let it marinate for 30 minutes. For the best flavor, marinate for at least an hour.
While the pork is marinating, prep the rest of your ingredients. Make your Vietnamese dipping sauce, boil your vermicelli noodles, pickled your daikon and carrots, and cut your cucumbers. If you are making peanuts, prep these as well.
Prep your grill. I used an indoor grill, so I heat it up for 10 minutes. Grill your pork pieces for 1-2 minutes on each side until you get nice grill marks and the pork is cooked through.
Now you're ready to make your vermicelli bowls! Add vermicelli noodles to a bowl. Follow with a few pieces of lettuce, pickled daikon, pickled carrots, cucumbers, and mint. Finish it off with crushed peanuts and a drizzle of Vietnamese dipping sauce.

Video

Notes

Pork shoulder substitute. Traditionally, pork shoulder or pork butt is used for this recipe. You can however use whichever cut of pork you want.
Lemongrass substitute. If you can’t find lemongrass, substitute with 1 tbsp of lime juice and the zest of 1 lime. The flavor won’t be exactly the same, but it will be good enough.
Shallot substitute. Substitute with sweet yellow onion. Use ~3 tbsp of onion.
Soy sauce substitute. Use any kind of soy sauce you can find. Substitute with tamari to make this recipe gluten free.
Oyster sauce substitute. Substitute with vegan oyster sauce or tamari (gluten free).
Vegetable oil substitutes. Substitute vegetable oil with grapeseed oil or olive oil.
Light brown sugar substitutes. A good substitute for light brown sugar is dark brown sugar. If you want to make this dish processed sugar free, use another tablespoon of honey.
Store all the components for this Vietnamese noodle bowl separately in an airtight container in the fridge. The pork and noodles will keep up to 3 days in the fridge. The vegetables will keep up to a week, depending on how well you store them. When you are ready to eat, put everything together and serve.

Nutrition