Bún Thịt Nướng (Vietnamese Grilled Pork Noodles)
Bun Thit Nuong is a Vietnamese noodle bowl that combines grilled lemongrass-marinated pork, vermicelli noodles, a medley of fresh herbs, pickled vegetables, all drizzled with nuoc cham. Here are my tried and true tips and hacks for baking or grilling the best thit nuong.
This recipe uses some kitchen hacks for you to savor the succulent flavors of grilled lemongrass-marinated pork right from the comfort of your home, using either the grill or oven. With this convenient method, you can effortlessly recreate smoky essence and tender texture of this classic street food.
Grilled Pork Noodle Bowl
Bun thit nuong is a Vietnamese dish featuring grilled pork (thit nuong) served on a bed of vermicelli noodles (bun). The pork is marinated with a blend of oyster sauce, fish sauce, sugar, garlic, lemongrass, and spices before being grilled, imparting a smoky flavor.
The dish is traditionally accompanied by an array of fresh vegetables like lettuce, bean sprouts, and herbs, providing a contrast of textures. The meal is elevated with a classic dipping sauce (nuoc cham) made from fish sauce, sugar, lime juice, garlic, and chili, adding a sweet, savory, and tangy dimension to the overall taste.
Why you’ll love this recipe
- Flavorful: This bun thit nuong recipe encapsulates the authentic taste of Vietnamese street food. Its lemongrass-marinated pork offers a burst of flavor, complemented by the harmonious blend of fresh herbs and vermicelli noodles.
- Convenient Oven Method: With a simple yet effective hack to prepare the dish in the oven, this recipe allows you to enjoy the essence of grilled pork without the need for specialized grilling equipment, making it accessible and achievable for home cooks with busy schedules.
- Versatile and Customizable: Adjust the spice level, play with the herb combinations, or even explore alternative protein options to tailor the dish to your preferences.
- Satisfying Fusion of Textures: From the tender, marinated pork to the soft vermicelli noodles and the crisp freshness of herbs, Bun Thit Nuong offers a delightful medley of textures, creating a satisfying and well-balanced eating experience that is sure to please the palate.
Gather these kitchen items:
- Large mixing bowl
- Knife and cutting board
- Measuring spoons and cups
- Wooden Skewers (12″ long)
For the Grilled Pork
- Pork Shoulder or Pork Butt: these cuts provide a good balance of meat and fat. Regardless of the cut you choose, it’s important to slice the pork thinly against the grain to ensure even cooking and maximize the marinade’s surface area to infuse flavor and tenderness.
- Seasonings: chicken bouillon powder, brown or granulated sugar, five spice seasoning, ground black or white pepper. These are the common seasonings, but you can play around with the seasoning and use a Chinese five spice substitute.
- Sauces: fish sauce, oyster sauce, honey, avocado oil. These are used in addition to the dry seasonings to make a sweet and savory marinade. The oil is used to prevent the pork from burning.
- Aromatics: Lemongrass, shallot, and garlic are the main aromatics used for the classic grilled pork flavor. You can substitute onions for shallots. If you can’t find lemongrass, try a lemongrass substitute.
For the Noodle Bowl
- Vermicelli noodles (bun): use thick or thin rice vermicelli noodles. These noodles are translucent and made from rice flour and water. They have a neutral flavor and a soft, slightly chewy texture. Rice vermicelli noodles are well-suited for absorbing the flavors of the lemongrass-marinated pork and complementing the dish with their light and delicate nature. If you need help cooking this, read How to Cook Rice Noodles.
- Fresh lettuce, cucumbers, and herbs such as mint, cilantro, and Thai basil provide a refreshing crunch that balances the dish’s other elements.
- Pickled carrots and daikon provides a contrast of tangy sweetness against the savory grilled pork and contribute a crisp, refreshing texture to the dish. Deeply rooted in Vietnamese culinary tradition, these pickled vegetables add complexity and play a crucial role in maintaining a harmonious balance of flavors in this classic dish.
- Dipping fish sauce (nuoc cham): a Vietnamese dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili, is used in Bun Thit Nuong to infuse the dish with a zesty and savory flavor, providing a perfect balance.
- Crushed peanuts: this is optional but highly recommended! It’s used for a delightful textural contrast and nutty flavor.
Step 1: Mince the aromatics.
Finely mince the shallots, garlic, and lemongrass.
Step 2: Marinate the pork.
Use a knife to slice the pork against the grain thinly.
In a large bowl, combine lemongrass, garlic, shallot, ground pepper, brown sugar, chicken bouillon powder, five spice seasoning, oyster sauce, fish sauce, honey, and avocado oil. Toss the pork in the marinade. Let it marinate for at least 30 minutes. (For best results, let it marinate for 4 hours or overnight.)
Step 3: Place the pork on skewers. Bake or grill.
Baking
Preheat the oven to 400°F. Place the pork on skewers. Place the skewers on a baking tray. Place the tray in the oven and bake for 10-15 minutes, or until the pork is cooked through.
(Tip: To ensure even cooking on all sides, place the pork skewers on a small, deep baking tray so the stick rests on the tray, but the pork isn’t directly touching the bottom. This allows for uniform heat circulation during the baking process. We’re trying to imitate grilling it, not steam it.)
Grilling
Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. Place the skewers on the preheated grill. Cook for 3-5 minutes on each side or until the pork is fully cooked and has a nice char on the edges. The exact cooking time will depend on the thickness of the pork slices.
Step 4: Assemble the Noodle Bowl
Cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and cool them down.
In individual serving bowls, place a portion of the cooked and cooled vermicelli noodles as the base.
Arrange the grilled pork on top of the noodles. Surround the grilled pork with fresh vegetables.
Place a handful of lettuce leaves, bean sprouts, sliced cucumber, and fresh herbs.
Generously drizzle the assembled bowl with the traditional dipping sauce (nuoc cham).
Tips for the Best Bun Thit Nuong
Frequently Asked Questions
“Bun cha gio” consists of vermicelli noodles (“bun”) served with cha gio, which are Vietnamese egg rolls. The egg rolls are typically made with a mixture of minced pork, mushrooms, and various spices, all encased in a rice paper wrapper. They are deep-fried until crispy.
“Bun thit nuong” consists of vermicelli noodles (“bun”) topped with grilled or barbecued pork (“thit nuong”). Both are served with fresh herbs, lettuce, pickled vegetables, and nuoc cham sauce. Sometimes, you’ll see a combination of the two – bun thit nuong cha gio.
“Bun thit nuong” itself is not inherently spicy. The spiciness of the dish depends on the specific marinade used for the grilled or barbecued pork (“thit nuong”) and the accompanying dipping sauce (nuoc cham). If you are making your own at home, you can adjust the level of spiciness by omitting or adding Thai chili peppers.
Totally! You can marinate the meat up to two days before and bake/grill it when you’re ready to eat.
How to Store Leftovers
Refrigerate
First, allow the grilled pork to cool to room temperature before refrigerating. If possible, store the different components separately. Place the grilled pork, vermicelli noodles, herbs, and any other components in separate airtight containers. This helps to preserve their individual flavors and textures.
Refrigerate the leftovers within 2 hours and consume within 2-3 days.
Reheat
If you need to reheat the dish, consider reheating individual components separately. The grilled pork and vermicelli noodles can be gently reheated in a microwave or on the stovetop. Assemble the dish just before serving to maintain the desired textures.
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
- fish sauce dipping sauce
Instructions
- Finely mince the shallots, garlic, and lemongrass.
- Use a knife to slice the pork against the grain thinly. In a large bowl, combine lemongrass, garlic, shallot, ground pepper, brown sugar, chicken bouillon powder, five spice seasoning, oyster sauce, fish sauce, honey, and avocado oil. Toss the pork in the marinade. Let it marinate for at least 30 minutes. (For best results, let it marinate for 4 hours or overnight.)
- Baking: Preheat the oven to 400°F. Place the pork on skewers. Place the skewers on a baking tray. Place the tray in the oven and bake for 10-15 minutes, or until the pork is cooked through.(Tip: To ensure even cooking on all sides, place the pork skewers on a small deep baking tray, so the stick is resting on the tray but the pork isn't directly touching the bottom. This allows for uniform heat circulation during the baking process. We're trying to imitate grilling it, not steam it.)
- Grilling: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. Place the skewers on the preheated grill. Cook for 3-5 minutes on each side or until the pork is fully cooked and has a nice char on the edges. The exact cooking time will depend on the thickness of the pork slices.
- Cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and cool them down.
- In individual serving bowls, place a portion of the cooked and cooled vermicelli noodles as the base. Arrange the grilled pork on top of the noodles. Surround the grilled pork with fresh vegetables. Place a handful of lettuce leaves, bean sprouts, sliced cucumber, and fresh herbs. Generously drizzle the assembled bowl with the traditional dipping sauce (nuoc cham).
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.