Vietnamese
Bún Thịt Nướng
A classic Vietnamese noodle bowl with smoky lemongrass-grilled pork, cool rice vermicelli, crisp herbs, pickled vegetables, peanuts, and scallion oil. It is served with nước chấm poured over just before eating.
Ingredients
- Pork shoulder or pork neck, thinly sliced350g
- Fresh lemongrass, tender inner stalks finely minced2 stalks
- Shallot, finely minced1 large
- Garlic cloves, finely minced3
- Fish sauce2 tbsp
- Light soy sauce1 tsp
- Oyster sauce1 tbsp
- Sugar1 tbsp
- Honey1 tsp
- Ground black pepper1/2 tsp
- Neutral oil2 tbsp
- Dried rice vermicelli noodles200g
- Cucumber, julienned1 small
- Bean sprouts1 cup
- Green leaf lettuce, shredded2 cups
- Vietnamese herbs such as mint, Thai basil, perilla, and cilantro1 packed cup
- Đồ chua, pickled carrot and daikon1/2 cup
- Roasted peanuts, crushed3 tbsp
- Scallions, thinly sliced2
- Neutral oil for scallion oil3 tbsp
- Warm water for nước chấm1/3 cup
- Sugar for nước chấm2 tbsp
- Fresh lime juice2 tbsp
- Fish sauce for nước chấm2 tbsp
- Garlic clove, finely minced for nước chấm1
- Bird's eye chili, thinly sliced1
Method
- Combine the sliced pork with lemongrass, shallot, garlic, fish sauce, soy sauce, oyster sauce, sugar, honey, black pepper, and 1 tablespoon neutral oil, then massage well and marinate for at least 30 minutes or up to overnight.
- Make the nước chấm by stirring warm water and sugar until dissolved, then add lime juice, fish sauce, minced garlic, and sliced chili; adjust so it tastes balanced between salty, sweet, sour, and spicy.
- Cook the rice vermicelli in boiling water according to the package directions until tender but springy, then drain, rinse under cool water, and let it drain very well.
- Make scallion oil by placing sliced scallions in a small heatproof bowl, heating 3 tablespoons neutral oil until shimmering, then pouring it over the scallions and stirring with a pinch of salt.
- Prepare the bowls with lettuce, cucumber, bean sprouts, herbs, drained vermicelli, and đồ chua.
- Heat a charcoal grill, grill pan, or broiler until very hot, then grill the marinated pork in a single layer for 2 to 3 minutes per side until lightly charred at the edges and cooked through.
- Place the hot grilled pork over the noodle bowls and spoon scallion oil over the pork and noodles.
- Top with crushed roasted peanuts and serve immediately with nước chấm on the side to pour over the bowl before tossing.
Common questions
Can I substitute pork shoulder if I can’t find it for Bún Thịt Nướng?
Yes. Pork neck is ideal, but pork shoulder works well because it has enough fat to stay juicy. If using leaner pork, slice very thinly and marinate longer to help it stay tender and flavorful.
How long should I marinate the pork for the best flavor?
At least 30 minutes is the minimum, but 4–12 hours gives much better flavor. Overnight is fine too. If marinating very long, keep it refrigerated so the fish sauce and sugar don’t dull the meat.
What are the most common mistakes when making Bún Thịt Nướng?
Overcooking the pork, over-soaking the noodles, and making nước chấm too salty or too sweet are the biggest issues. Also, don’t skip draining the noodles well or the bowl will turn watery and bland.
How should I store leftovers from this dish?
Store pork, noodles, herbs, vegetables, and sauce separately in airtight containers. Pork keeps 3–4 days refrigerated; noodles are best within 1–2 days. Reheat pork gently and add sauce only when serving.
What is the best way to serve Bún Thịt Nướng for a good bowl?
Serve it with cool vermicelli, crisp cucumber, bean sprouts, herbs, pickles, and hot grilled pork on top. Spoon nước chấm over just before eating, or serve it on the side so the noodles stay springy.