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Vietnamese Grilled Pork with Noodles - Bún Thịt Nướng
5 from 18 votes

Vietnamese Grilled Pork with Noodles - Bún Thịt Nướng

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.

Prep Time
1 hr
Cook Time
10 mins
Marinate Time:
1 hr
Total Time
2 hrs 10 mins
Servings: 6 servings
Calories: 194 kcal
Course: Main Course
Cuisine: Vietnamese

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:
    Cup of Yum
  1. Slice the pork shoulder into ¼ inch strips about 2-3 inches long then place in a large bowl.
  2. Mince the shallots and garlic, place in a mixing bowl.
  3. 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.
  4. Add the black pepper, vegetable oil, sugar and soy sauce to the mixing bowl and stir well to combine.
  5. Pour the marinade over the sliced pork and mix thoroughly until all the pork is well coated.
  6. Cover and refrigerate for at least 1 hour.
Prepare the Noodles and Garnish:
  1. 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.
  2. Portion the noodles into large soup bowls.
  3. In a separate mixing bowl add the rice vinegar and ½ tsp sugar then stir to dissolve.
  4. 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.
  5. 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:
  1. Using a small non-reactive ceramic or glass bowl, combine the fish sauce, sugar, water, lime juice and sliced chilies. Stir to combine.
  2. Pour the sauce into separate serving bowls to pour over each noodle bowl when serving.
Grilling the Pork:
  1. 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:
  1. 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

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: 6 servings

Amount Per Serving

Calories 194

% 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.