Bún Thịt Nướng (Vietnamese Grilled Pork over Vermicelli Noodles)
Our Mom was THE BEST cook…..seriously. She had a knack of creating such delicious flavors out of the most modest ingredients. And like most Vietnamese mothers, along side your serving of dinner, you would get several quick-tongue remarks and sharp attitude. 
Lately, I have been finding myself missing my Mom a lot. And when those times come, I tend to gravitate towards recreating dishes and flavors that came out of her kitchen. Truth be told, most of my “mom-meal knock offs” aren’t 100% authentic. But that sure isn’t do to lack of trying! She was so quick maneuvering around the kitchen–throwing a little of bit of this and a little bit of that into pans that we could never keep up. Let’s not even begin to get into how she never measured!
So, on one recent weekend, I found myself recreating a meal that we often had growing up– Bún Thịt Nướng or Vietnamese Grilled Pork over Vermicelli Noodles. It’s not a dish that I eat (or more like “order“) often these days but when I do get the chance to enjoy it, I am reminded of how it really is a great depiction of Vietnamese cuisine. An extremely savory and mutli-layered flavor protein, combined with tons of fresh herbs, pickled veggies, cold noodles, various textures, and all enhanced by a spicy nước chấm (dipping sauce). And like many Vietnamese dishes, Bún Thịt Nướng is not difficult to make but it does take some time preparing as there are many steps and components to the dish.
I spend most of the time below describing steps to preparing the pork so if you have any questions, about the condiments in particular, feel free to shoot me an email. Since I was too lazy to pull out the grill, I ended up using my tried and true All-Clad grill pan to cook the pork. It worked fairly nicely but if you want the true authentic flavor, I’d recommend using an outdoor grill with with one of those wire mesh grilling baskets. You can pick one up for really cheap at most Asian grocery stores. You can’t beat the slightly charred flavor produced by cooking it that way. Plus, if you’re ever in Việt Nam, you’ll see that it’s the way my peeps do it.
I was quite pleased with the final dish. The warm grilled meat over the cold veggies and noodles are a perfect pairing–particular for warm summer days. And although I know it wasn’t exactly like Mom’s, I am sure she would have been quite proud.
Until next time Friends……Always cook with your heart
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Bún Thịt Nướng
Serves approximately 4-5
Ingredients:
Thịt Nướng (Pork)
2 Tablespoons Fresh Garlic, minced
3 Tablespoons Shallots, minced
3 Tablespoons Lemongrass, very finely minced (sả bằm)
2 Green Onions, chopped
3 Tablespoons Cilantro, finely chopped
1 Tablespoon Brown Sugar
1 Tablespoon Honey
1 Tablespoon Fish Sauce (nước mắm)
2 Tablespoons Soy Sauce
1 Teaspoon Fresh Cracked Pepper
1 Pound Pork Shoulder, sliced into 2-3 inch strips
Accouterments
1 Package Vermicelli Noodles, prepared according to package directions
1.5 Cups Slightly Pickled Carrots and Cucumbers*
2 Cups Fresh Lettuce, roughly chiffonade
1.5 Cups Fresh Bean Sprouts
1 Cup Fresh Cilantro Leaves
½ Cup Roasted Peanuts, crushed
½ Cup Green Onion infused Oil (hành mơ)**
1½ Cups Dipping Sauce (nước chấm)***
Thịt Nướng (Pork): In a large bowl, add honey, fish sauce, soy sauce, and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Add pork and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.
While pork is marinating, prepare the accouterments:
*Pickled Carrots and Cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with Rice Wine Vinegar and a pinch of Sugar.
*Scallion Oil (hành mơ): In a sauté pan, slowly heat ¼ cup of canola oil. Add ½ cup chopped scallions. Cook the scallions on very low heat until they are wilted but still bright green. Approximately 2-3 minutes. Pull from heat and set aside.
*Dipping Sauce (nước chấm): Combine ½ Cup Fish Sauce, ½ Cup Sugar, ½ Cup Fresh Lime Juice, ¼ Cup Warm Water and stir until sugar is dissolved. Add 1 Teaspoon Chili Paste. Adjust amounts to desired to taste.
Remove pork from the refrigerator 5-10 minutes before grilling to take the chill off the meat. Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare outdoor grill). Grill meat for approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.
To Assemble: In a bowl, place the cooked vermicelli noodles, lettuce and bean sprouts. Plate the warm grilled pork on top of the bowl, alongside with the pickled veggies and cilantro. Brush the meat with the scallion oil and sprinkle with the crushed peanuts. Serve with your preferred amount of nước chấm.
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It may not be authenic but I’m sure it is still so good. Great recipe.
Thanks so much Joy! Maybe I can say it’s “Authentically made by me”
Cheers!
Vietnamese food is my favorite, and whenever I go to eat it I always get the lemongrass grilled chicken. It comes on a bed of steamed rice with cucumbers, tomatoes, a bowl of broth, and an accompanying dipping sauce.
I always crave it and i’ve been trying to find a recipe forever. This is the closest thing that I believe would match so thank you so much.
Hello Jaymi!
Thanks for the kind words
I am very familiar with the dish you are describing (com ga nuong xa) and believe that chicken would be quite tasty using this marinade too. Sure, chicken breast would probably be a healthier option but I think the thigh meat would be wonderful for this.
I hope it works out well for you
Cheers and thanks for stopping by!
Made this for my family tonight for dinner…delicious! Thanks for sharing!
I really want to learn how to cook grilled pork and with rice. I first tasted it in houston texas and have not found another vietnameses resturant like it. Please tell me how to prepare this dish:)
I really want to learn how to cook grilled pork and with rice. I first tasted it in houston texas and have not found another vietnameses resturant like it. Please tell me how to prepare this dish:)
Hi Terrie!
Was it a grilled pork chop over rice? If so, you can pretty much use the same marinade except leave out the soy sauce and lemongrass. Instead, add a 1/2 tablespoons of shrimp paste. Use thin bone-pork chops and marinade for about the same time. Grill it up, coat with scallion oil, and enjoy over jasmin rice.
Hope it works out well!
Thanks for posting this, Nam! Never tried thit nuong before… you have inspired me to do so some day!
Awesome!!!! When you do, I definitely recommend using the “grill basket”
Really really good! I used chicken thighs because I had them. The flavor is fantastic. Thank-you!
Ooh! It sounds yummy with chicken thighs! And although it was what you had on hand, it’s the type of chicken I would use
Great minds think alike!
So happy it worked out well!
Cheers!
For the Nuoc Mam, I noticed you are missing the main ingredient….Garlic!!!
Hi Amy, thanks for the message!
When I make nuoc cham with sambal chili paste, I skip on the garlic since it’s already in the paste. But when I use fresh Thai Bird chilies, I do add a few cloves of minced garlic.
Cheers!
Love it! Making some Bun tonight, but thinking I will use grilled Salmon for a change. Fun reading your blog.
Thanks so much! Salmon sounds delicious with Bun!
I just read your food blog of the month interview and it led me to this wonderful recipe. Hahaha – I love that you put Maggi in your top 5 ingredients! I want to try my hand at making more Vietnamese food and am going to make this for my next “dinner swap” meal with my friends
Will let you know how it goes!
yum! do you know how to make the egg cake? i’m craving it!
Wow, this looks absolutely delicious and very simple to make! I’m planning to try out more Vietnamese dishes, so this one will definitely come on the list! Amazing! Thanks for sharing
Hi! I think this is the recipe I have been looking for and I cannot wait to try the marinade this weekend. Is this the same marinade you would use for beef as well? Also, maybe you would know….when cooking beef for this dish, how would I make sure the beef is tender just as you would get with any beef noodle bowl?
Thanks so much!
Brandi