Pastas/Noodles · Pork · Vietnamese

Bún Thịt Nướng (Vietnamese Grilled Pork over Vermicelli Noodles)

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 🙂


Bún Thịt Nướng
Serves approximately 4-5


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


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.



70 thoughts on “Bún Thịt Nướng (Vietnamese Grilled Pork over Vermicelli Noodles)

  1. 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.

    1. 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!

  2. 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:)

  3. 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:)

    1. 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!

    1. 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.


  4. Love it! Making some Bun tonight, but thinking I will use grilled Salmon for a change. Fun reading your blog.

  5. 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!

  6. 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!


  7. thank you sooo much for putting this up. I have looked for this recipe for so long it is ridiculous. I couldn’t remember the name of the dish as i always ordered it by number from a vietnamese restaurant in oregon. then, I moved. I know how to make the salad rolls but could never figure this out and have been craving it for years. now i can make it =)

  8. I love this recipe!I grew up eating bbq pork over steamed rice.I moved 200 miles from the place we used to go eat at and your recipe is the bomb i must say! Its so good just like the vietnamese cafe i grew up eating at.Thanks a million!

  9. Nam, I just wanted to say that I’ve made this several times and I love it! Tastes just like my favorite Vietnamese restaurant dish, and I never realized it could be so easy. Making some more tonight! Thanks for sharing.

  10. Looks awesome! Thank for the grill basket tip, too! This will be on my table this week. Isn’t this sometimes made with mint and basil in addition to the cilantro?

  11. We tried the recipe last night, with minor swap of ingredient (ginger instead of lemon grass, as the latter is out of stock in local Asian grocery store), the pork chops got double thumbs up from all four members in the family, including our very picky boys, who are big fans of grilled Vietnamese pork chop in the authentic Vietnamese restaurant. Thank you so much for sharing this wonderful recipe!!! Our boys, who also love Chinese roasted BBQ pork, think the pork chops are better than those he had in the very popular Chinese restaurant in local Chinatown.

  12. Hi!

    I eat this at a restaurant near my mom’s work all the time and it’s so awesome and I wanted to recreate this at home. I left my pork overnight in the fridge to marinate (because I’m an obsessive marinator) but I tried the marinade prior to adding my pork and I know it’s EXACTLY what I was trying to recreate and I’m so excited to eat it all the time in the future! thanks so much!

    1. Hi, I am making this tonight. 🙂 can’t wait. I have my pork marinating. What drew me to this was your story of your mama..I love recipes that are near and dear and have a family history. 🙂 Great post..I will be loving your mama’s dish later on. Thank you. ♥

  13. Pingback: Bun Thit Nuong
  14. Bun Thit Nuong is a favourtite Food in Vietnam, especial Hanoi. People oftent have it for breackfast or lunch. i suggest the Bun Thit Nuong at Hang Than street if you are visit Hanoi. The Shop on the sidewalk, you could see the people walking , the smell of Grilling meat and waiting for the food. And Hang Than str also have many food for you to eat!
    Ahh.. much time to talk about our food, You should be notice Honey when grilling meat, it make the seat softer and light sweet. You could also you Honey for other BBQ. i dont know it Vietnamese secret or from other ~~

  15. Thanks for this wonderful recipe! I had a vague idea for a meal with many of these ingredients, and then found your recipe which pulled everything together and took my plan to new heights. Most of the family loved it, although The Six Year Old has strong objections to the bean sprouts and cucumber (and to pretty much anything that can’t be covered in Nutella or ketchup, to be honest).

  16. There’s a local restaurant that serves a bowl of this that is so darn tasty I want to make it at home…but only just now found the recipe here. Thank you SO much! [smacking lips]

  17. So delicious, thank you!!
    I made this for Valentine’s Day as it is my favorite Vietnamese dish and my boyfriend is Vietnamese (and my pho will never be as good as his mom’s!). He was impressed that I found an authentic recipe.
    I love your blog and have tried a few of the recipes and am always inspired by what you are cooking. Keep it up!

  18. I made this for my family tonight. Fantastic!! My first time making any type of Vietnamese food. Your recipe was very easy to follow and I had most of the ingredients. I just used thin boneless pork chops and coconut oil for the scallions. I grew up near little Saigon in Southern Cali and this really took me back. Thank you so much for sharing this recipe. This is definitely going to be one of my favorite noodle dishes this summer.

  19. This was delicious. I love lemongrass and used chicken. Better than what we get at our favourite Vietnamese restaurant.

  20. This was absolutely delicious! This is one of my favorite Vietnamese dishes, but I never got around to making it myself. So glad I finally did. It seemed intimidating with the long list of ingredients, but wasn’t that difficult at all.

  21. Hi there ! Just made this tonight for dinner – this recipe is fantastic ! I guess I would only add more sugar to taste for the marinade. Thank you very much!

  22. Hey Nam,

    I just came across your blog while searching for an alternative way to preparing a pork chop. I normally prepare them the Greek way; lemon, wild oregano, garlic and olive oil. Although I have never been to Vietnam, I have had my fair share of Vietnamese dishes and they were all really fantastic. Bún Thịt Nướng I have never had the pleasure.

    The first comment says ‘it may not be authentic’. Can I ask how so? What would make this recipe authentic? Most of the recipes online from Vietnamese cooks are similar to yours, the only other addition I’ve seen is sesame oil and lime juice.

    I have followed this recipe and the chops are marinating in the fridge as I write this. The only addition I made was a squeeze of lime juice in the marinade. I love all things citrus and add lemon or lime to almost every dish I prepare.

    Thanks so much for the recipe, I will report back after we feast on it tonight!

    You have a superb blog and I truly value your stories of your lovely family. I love my family, who unfortunately live very far away from where I currently am, Switzerland. I miss them every day. Food is an incredibly important part of our culture and I miss our meal times, the greatest times.

    1. Thanks so very much for stopping by the site and for your very kind words. I do hope the chops worked out well for you. As to my reference for it may not being authentic–I was referring to my choice that day to use a grill pan instead of outdoor grill. An outdoor grill would impart the wonderful smoky flavor and char that you just can’t get in a pan. Still delish though! 🙂 Best to you!

  23. I love this recipe Nam and I make it many times. Thank you for bringing it to us. I would love to see how you make Singapore noodles (my current obsession).

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