Bún Thịt Nướng – Vietnamese Grilled Pork Noodle Bowl
If you’ve never had bun thit nuong, get ready to meet your new favorite noodle bowl! This Vietnamese grilled pork vermicelli bowl is loaded with charred, caramelized pork, chewy rice noodles, crisp veggies, and fresh herbs—all tied together with a drizzle of sweet, tangy nuoc cham. It’s light, refreshing, and ridiculously flavorful.
Think of it as the ultimate balance of smoky, savory, crunchy, and fresh in every bite. And the best part? It’s incredibly easy to make at home! Whether you’re firing up the grill or using a stovetop pan, you’ll have a restaurant-worthy dish that beats takeout any day.
I love recreating traditional Vietnamese dishes at home, but let’s be real—I’m always looking for ways to make them quicker, easier, and more approachable for busy families. That’s exactly why bun thit nuong is one of my go-to meals! It’s packed with bold flavors, requires minimal cooking, and can be prepped ahead of time—perfect for those nights when you need a delicious meal without spending hours in the kitchen.
Why You’ll Love This Recipe
- Full of Flavor – Smoky, caramelized grilled pork, fresh herbs, and tangy fish sauce dressing—every bite is a flavor bomb!
- Light Yet Satisfying – It’s refreshing but still filling, making it perfect for warm days.
- Easy to Make – No complicated cooking techniques—just marinate, grill, and assemble.
- Customizable – Swap out the protein, add more veggies, or make it spicy!
Essential Kitchen Tools
- Grill or Grill Pan – For that signature char on the pork.
- Mixing Bowls – To marinate the pork and mix the dipping sauce.
- Mesh Strainer – For rinsing the vermicelli noodles.
- Tongs – Makes flipping the pork easier while grilling.
- Wooden Skewers (12″ long)
What You’ll Need
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
For the Grilled Pork (Thịt Nướng)
- Pork Shoulder or Pork Butt – Thinly sliced for the perfect balance of meat and fat.
- Lemongrass, Garlic, Shallot – The secret to that fragrant, caramelized flavor.
- Fish Sauce, Soy Sauce, and Oyster Sauce – Brings depth and umami.
- Brown Sugar or Honey – Helps create that irresistible caramelization.
- Five Spice Powder, Chicken Bouillon Powder & Black Pepper – A little spice goes a long way.
- Oil – Keeps the pork juicy and prevents sticking.
For the Noodle Bowl
- Vermicelli Noodles (Bún) – Thin, chewy rice noodles that soak up all the flavors.
- Lettuce, Cucumber, and Bean Sprouts – Adds crunch and freshness.
- Carrots & Daikon (Pickled or Fresh) – A little tangy, a little sweet, and totally necessary.
- Fresh Herbs – Mint, cilantro, and Thai basil for brightness.
- Crushed Peanuts – For a nutty crunch.
- Nước Chấm (Vietnamese Dipping Sauce) – The magic sauce that brings it all together!
How to Make Thit Nuong (Grilled Lemongrass Pork)
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
Step 1: Mix lemongrass, garlic, shallot, sauces, sugar, honey, and spices.
Step 2: Thinly slice the pork against the grain. Add the pork and marinate for at least 30 minutes (overnight is best!).
Step 3: Add the pork onto skewers. Heat a grill or grill pan over medium-high heat. Cook the pork for 2-3 minutes per side until beautifully caramelized.
Step 4: Prepare the noodles according to the package. Make the nuoc cham. Prep the veggies & herbs.
How to Assemble the Perfect Noodle Bowl
Step 1: Start with a bed of vermicelli noodles at the bottom of the bowl. Add lettuce, cucumbers, bean sprouts, and pickled carrots & daikon around the edges.
Step 2: Place the grilled pork right on top. Sprinkle with crushed peanuts and fresh herbs for extra flavor. Drizzle with nước chấm and mix it all together before digging in!
Tips for the Best Bun Thit Nuong
✔️ Slice Against the Grain – Cutting the pork thinly against the grain makes it more tender and helps it absorb the marinade better.
✔️ Marinate Overnight – The longer it marinates, the deeper the flavor.
✔️ Cook Over High Heat – A grill, grill pan, or even an air fryer helps get that signature charred, smoky flavor.
✔️ Don’t Skip the Herbs – Fresh mint, cilantro, and Thai basil add balance and brightness.
✔️ Make It Ahead – Marinate the pork a day in advance, and prep the noodles, veggies, and sauce ahead for an easy meal assembly.
✔️ Keep the Noodles Fresh – If storing, rinse them with warm water before serving to loosen them up.
Serving Suggestions
Bun thit nuong is delicious on its own, but adding a few sides makes it even better! I love serving it with cha gio (Vietnamese egg rolls) for extra crunch and dipping them in nuoc cham for that perfect sweet-savory balance. A side of pickled carrots and daikon adds a refreshing tang, while fresh lettuce, mint, and Thai basil bring brightness to every bite. If you’re craving something heartier, pair it with Vietnamese Fried Rice (com chien) for a full, flavor-packed meal!
Frequently Asked Questions
Yes! You can swap the pork for chicken, beef, shrimp, or even tofu for a vegetarian version.
A stovetop grill pan, air fryer, or even the oven works just as well. If you’re baking, here’s a little trick—thread the pork onto skewers and rest them across a baking dish so they’re lifted and not touching the pan. This lets the air circulate all around, helping the pork cook evenly and get that slightly charred, grilled-like texture without steaming.
Absolutely! Prep everything in advance and store the noodles, veggies, and pork separately. Assemble just before serving for the freshest taste.
Storage Tips
- Grilled Pork – Store in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in a pan or air fryer for best results.
- Noodles & Veggies – Keep them separate and refrigerate for up to 2 days. Refresh noodles by running them under warm water before serving.
- Nuoc Cham – Store in a sealed jar in the fridge for up to a week. Shake before using!
Final Thoughts
If you love fresh, flavorful Vietnamese food, bun thit nuong needs to be in your meal rotation. It’s easy, vibrant, and packed with layers of texture and flavor—plus, you can customize it however you like. Whether it’s for a quick weeknight dinner or a fun DIY meal with family, this dish never disappoints!
Let me know how you make your perfect bowl!
RECIPE
Bún Thịt Nướng (Vietnamese Grilled Pork Noodles)
Ingredients
For the Grilled Pork
- 1-2 pounds pork shoulder or pork butt thinly sliced against the grain
- 3 tablespoons minced lemongrass stems
- 1 tablespoon minced garlic clove
- 1 tablespoon minced shallot
- 2 teaspoons black or white pepper
- 1 tablespoon brown or granulated sugar
- 1 tablespoon chicken bouillon powder
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 teaspoons Chinese five spice seasoning
- 2 tablespoons avocado oil
- 2 Thai chili peppers (optional)
For the Noodle Bowl
- Vermicelli noodles
- pickled carrots and daikon
- crushed peanuts
- sliced cucumber
- lettuce, mint, bean sprouts
- nuoc cham (fish sauce)
Instructions
- Marinate the Pork – Finely mince shallots, garlic, and lemongrass. Thinly slice the pork against the grain. In a large bowl, mix the aromatics with pepper, brown sugar, bouillon powder, five-spice, oyster sauce, fish sauce, honey, and avocado oil. Toss the pork in the marinade and let it sit for at least 30 minutes (for best flavor, marinate 4 hours or overnight).
Bake or Grill the Pork
- Oven Method: Preheat to 400°F. Thread pork onto skewers and rest them across a baking tray so they’re lifted for even heat circulation. Bake for 10-15 minutes until cooked through.Grill Method: Preheat grill to medium-high heat, lightly oil the grates, and cook skewers for 3-5 minutes per side until charred and fully cooked.
- Prepare the Vermicelli – Cook noodles according to package instructions. Drain and rinse under cold water to stop cooking and prevent sticking.
- Assemble the Bowls – Divide vermicelli into bowls, top with grilled pork, and arrange lettuce, bean sprouts, sliced cucumber, and fresh herbs around the edges.
- Serve & Enjoy – Drizzle generously with nuoc cham and dig in.
Hello Ms. Quynh
Can I use pork tenderloin instead of pork shoulder when making Thit
Nuong?
Thank you,
Hi, Linda! The type of pork commonly used for thịt nướng is pork shoulder or pork belly. These cuts are well-marbled and contain enough fat to keep the meat moist and flavorful during grilling. Pork shoulder is particularly popular due to its balance of lean meat and fat, which contributes to a juicy and tender result after grilling. However, you can also use pork loin or tenderloin if you prefer leaner cuts, but keep in mind that they might be slightly less juicy. Marinate and grill the pork tenderloins, turning occasionally to ensure even cooking. Take it out immediately once it’s done cooking. Use a meat thermometer to check the internal temperature of the pork. Pork tenderloin is safe to eat when it reaches an internal temperature of 145°F (63°C).
Love simple street food at home! My parents taught me a trick for skewing meats. We will soak the bamboo skewers in water, so the bamboo doesn’t splitter when skewing or burn up easily when grilling.