Bún Thịt Nướng (Vietnamese Grilled Pork Noodles)

Course: Main Course

Cuisine: Vietnamese

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: people

Calories: 284kcal

Author: Quynh Nguyen

This bun thit nuong recipe features lemongrass-marinated grilled pork served over rice vermicelli with fresh herbs, pickled vegetables, and nuoc cham. It’s a balanced, flavorful noodle bowl that’s easy to prep ahead and assemble at home.

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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 powder
2 tablespoons avocado oil
2 Thai chili peppers, finely minced (optional)

For the Noodle Bowl

Rice vermicelli noodles
Pickled carrots and daikon
Sliced cucumber
Lettuce, mint, bean sprouts
Crushed peanuts
Nuoc cham (Vietnamese dipping sauce)

Instructions

Marinate the Pork. Thinly slice the pork against the grain. In a large bowl, combine lemongrass, garlic, shallot, pepper, sugar, bouillon powder, five spice, oyster sauce, fish sauce, honey, oil, and chili if using. Add the pork and toss until evenly coated. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
Cook the Pork.
Grill: Preheat grill to medium-high and lightly oil the grates. Grill pork skewers for 3–5 minutes per side until caramelized and cooked through.
Oven: Preheat oven to 400°F. Thread pork onto skewers and place them across a baking tray so heat circulates underneath. Bake for 10–15 minutes, flipping once if needed.
Prepare the Noodles. Cook vermicelli noodles according to package directions. Drain and rinse under cold water to stop the cooking and prevent sticking.
Assemble the Bowls. Divide noodles between bowls. Top with grilled pork, pickled carrots and daikon, cucumber, lettuce, herbs, and bean sprouts. Finish with crushed peanuts and drizzle generously with nuoc cham.

Notes

Slice the pork thin and against the grain for the most tender texture.
Longer marinating time equals better flavor. Overnight works especially well.
Prep noodles, vegetables, and sauce ahead of time, then cook the pork just before serving.
If noodles sit too long, rinse briefly with warm water to loosen before assembling.

Nutrition