Vietnamese Grilled Pork with Noodles - Bún Thịt Nướng
User Reviews
5
18 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
10 mins
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Marinate Time:
1 hr
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Total Time
2 hrs 10 mins
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Servings
6 servings
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Calories
194 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Grilled Pork with Noodles - Bún Thịt Nướng
Report
Bún Thịt Nướng is a Vietnamese dish featuring lemongrass-marinated grilled pork served over rice vermicelli noodles. The pork is seasoned with garlic, shallots, lemongrass, soy sauce, and sugar, then grilled until flavorful. Fresh herbs, pickled carrots, crushed peanuts, and a fish sauce-based dressing complete the layers of texture and taste.
Description
The recipe begins by marinating thin strips of pork shoulder in a mixture of minced shallots, garlic, smashed lemongrass, black pepper, vegetable oil, sugar, and soy sauce, allowing the flavors to penetrate for at least an hour. Meanwhile, rice vermicelli noodles are cooked until tender and rinsed with cool water to stop cooking, avoiding stickiness.
Grilled pork develops a savory, slightly sweet, and aromatic profile thanks to the lemongrass and garlic. The dish is assembled by layering noodles in bowls, then topping with grilled pork, fresh herbs such as cilantro, mint, and perilla, pickled carrot strips, and crushed peanuts. A dressing made from fish sauce, sugar, water, lime juice, and Thai chilies is poured over to add a bright, tangy finish.
Components should be stored separately for freshness if not served immediately. The pork can be refrigerated for several days or frozen, and the dressing and garnishes keep well for about a week when stored properly in sealed containers.
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Ingredients
Pork and Marinade:
- 1 lb pork shoulder sliced ¼ inch thick in 2-3 inch long strips
- 2 shallot minced
- 2 cloves garlic minced
- 1 talk lemongrass chopped and smashed
- ¼ tsp black pepper
- 2 Tbsp vegetable oil
- 1 tsp sugar
- 2 Tbsp soy sauce
Noodles and Garnish:
- 1 lb rice vermicelli dry
- 3 oz cilantro fresh, 1 bunch is approximately 3 ounces
- 3 oz mint
- 3 oz perilla If you can't find it, that's ok.
- ¼ cup peanuts crushed
- 1 carrot sliced into small strips, about ⅛ inch thick
- ½ cup rice vinegar
- ½ tsp sugar
Dressing:
- 2.5 Tbsp fish sauce
- ½ tsp sugar
- ¾ cup water
- ½ lime juiced
- 2 Thai chilies cut into ⅛ inch slices
Instructions
Prepare the Pork:
- Slice the pork shoulder into ¼ inch strips about 2-3 inches long then place in a large bowl.
- Mince the shallots and garlic, place in a mixing bowl.
- Cut the ends of the lemongrass stalk and save mostly the white part of the shoot. Peel away the dry, outer layers. Chop into ⅛ inch slices and then mash in a mortar and pestle. Add the lemongrass to the mixing bowl.
- Add the black pepper, vegetable oil, sugar and soy sauce to the mixing bowl and stir well to combine.
- Pour the marinade over the sliced pork and mix thoroughly until all the pork is well coated.
- Cover and refrigerate for at least 1 hour.
Prepare the Noodles and Garnish:
- Follow the package instructions to cook the rice vermicelli. Once cooked and soft place in a colander and run cool water over it for 1 minute to stop the cooking process. Shake the colander to remove the excess water. Do not refrigerate it though, the noodles will stick together.
- Portion the noodles into large soup bowls.
- In a separate mixing bowl add the rice vinegar and ½ tsp sugar then stir to dissolve.
- Shred the carrot into small strips and place in the vinegar and sugar mixture. Let sit in the mixture for at least 30 minutes. You can do this while the pork is marinating.
- Take the cilantro, mint and perilla and rinse thoroughly in a colander and shake out the excess water. Chop away the stems, leave the tops whole and arrange in the portioned bowls with noodles.
Prepare the Dressing:
- Using a small non-reactive ceramic or glass bowl, combine the fish sauce, sugar, water, lime juice and sliced chilies. Stir to combine.
- Pour the sauce into separate serving bowls to pour over each noodle bowl when serving.
Grilling the Pork:
- Grill the pork on both sides using a grilling basket over charcoal, flame grill or an indoor grill pan. Cook on high heat until you get nice char marks on the pork and it is well done. Don't let it burn.
Serving Instructions:
- Add the grilled pork to the portioned noodle bowl along with the greens, carrots. Sprinkle with chopped peanuts and pour over the dressing.
Notes
- Store cooked grilled pork in an airtight container refrigerated for 3-4 days.
- Reheat pork in the microwave, stirring every 30-45 seconds until evenly hot; do not refreeze after reheating.
- Cooked pork can be frozen for up to 2 months; thaw completely before reheating.
- Keep dressing, fresh herbs, and pickled carrots in separate containers refrigerated for up to 1 week.
- To prevent noodles from sticking, toss them lightly with vegetable oil and store in a sealed container at room temperature or refrigerated.
- If package instructions for rice vermicelli are not in English, soak dry noodles in boiling water in a bowl for about 5 minutes until al dente, then rinse with cool water before serving.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
11g
(4%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
31mg
(10%)
Sodium
983mg
(41%)
Potassium
518mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3400IU
(68%)
Vitamin C
33mg
(37%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 983mg | 41% |
| Potassium | 518mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3400IU | 68% |
| Vitamin C | 33mg | 37% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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