Bun thit nuong is the Vietnamese noodle bowl built on contrast: hot, caramelized lemongrass pork over cool rice vermicelli, with shredded lettuce, cucumber, quick pickles, and fresh herbs — and a measured nuoc cham dressing served on the side so each person dresses their own bowl and the crunch stays intact.
Ingredients
Serves 4.
Lemongrass pork
- 1 1/2 lb (680 g) pork shoulder, sliced thin (about 1/4 inch / 6 mm)
- 3 tbsp minced lemongrass (about 2 stalks; tender inner core only)
- 4 cloves garlic, minced
- 1 small shallot, minced
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp neutral oil, plus more for the grill
- 1/2 tsp freshly ground black pepper
Nuoc cham (dressing)
- 3 tbsp fish sauce
- 3 tbsp sugar
- 3 tbsp fresh lime juice
- 1/2 cup warm water
- 1 small clove garlic, minced
- 1 Thai chile, sliced (optional)
Quick pickles
- 1 cup carrot matchsticks
- 1 cup daikon matchsticks
- 1/2 cup unseasoned rice vinegar
- 1/2 cup water
- 3 tbsp sugar
- 1 tsp kosher salt
Bowls
- 8 oz (225 g) dry thin rice vermicelli
- 4 cups shredded lettuce (romaine or green leaf)
- 1 English cucumber, thinly sliced
- 1 cup mixed fresh herbs (mint, cilantro, Thai basil)
- 1/3 cup roasted peanuts, crushed
- Lime wedges (optional)
Method
- Slice the pork. Freeze the pork shoulder 30 minutes until firm but not frozen solid — this makes thin slicing much easier. Cut into 1/4-inch slices across the grain.
- Marinate. Whisk all marinade ingredients in a large bowl. Add the pork, turn to coat every slice, cover, and refrigerate for at least 1 hour and up to overnight. Longer is better here.
- Quick pickles. Dissolve the sugar and salt in the vinegar and water. Add the carrot and daikon, toss, and let sit at least 20 minutes while the pork marinates. Drain before serving.
- Nuoc cham. Stir the sugar into the warm water until dissolved, then add the fish sauce, lime juice, garlic, and chile. Taste for balance — it should be sweet, salty, and bright all at once.
- Cook the noodles. Boil the vermicelli according to the package (usually 4 minutes), rinse under cold water, and drain very well. Wet noodles dilute the dressing, so shake off as much water as possible.
- Prep the cold components. Shred the lettuce, slice the cucumber, pick the herb leaves, and crush the peanuts. Keep everything chilled.
- Grill the pork. Preheat a grill or grill pan to medium-high and oil the grates. Grill the pork in a single layer, 3 minutes per side, until charred at the edges and cooked through. Work in batches — crowding steams the meat instead of caramelizing it. Do not place cooked pork back on the plate or with utensils that touched raw pork.
- Check doneness. Thin slices cook fast, but confirm the thickest piece reaches 145°F (63°C) internal temperature, then rest 3 minutes.
- Assemble. In each bowl: a bed of noodles, then lettuce, cucumber, pickles, and herbs on one side; sliced pork on the other; peanuts over the top. Serve the nuoc cham on the side.
Tips and ingredient notes
- Pork cut: shoulder stays juicy and slices thin easily. Keep the marinade fish-sauce-pure — no soy or oyster sauce needed.
- Pickle timing: 20 minutes is the minimum; they can pickle while the pork marinates.
- Dressing water: the 1/2 cup gives a full-flavored dressing; add more water if you prefer a lighter pour.
- Honest limit: a home-kitchen version of the classic bowl, not a claim of regional authenticity.
Storage and food safety
Allergen note: contains fish (fish sauce) and peanuts (bowl topping). Pork must reach 145°F (63°C) internal temperature with a 3-minute rest (FoodSafety.gov). Keep hot pork and cold components separate until assembly; refrigerate leftovers promptly and use within 4 days.
Sources and references
Vietnamese Grilled Pork Noodle Bowls (Bun Thit Nuong)
Bun thit nuong recipe with lemongrass pork, measured nuoc cham dressing, and separate hot/cold bowl assembly.
Ingredients
Method
- Slice the pork. Freeze the pork shoulder 30 minutes until firm but not frozen solid — this makes thin slicing much easier. Cut into 1/4-inch slices across the grain.
- Marinate. Whisk all marinade ingredients in a large bowl. Add the pork, turn to coat every slice, cover, and refrigerate for at least 1 hour and up to overnight. Longer is better here.
- Quick pickles. Dissolve the sugar and salt in the vinegar and water. Add the carrot and daikon, toss, and let sit at least 20 minutes while the pork marinates. Drain before serving.
- Nuoc cham. Stir the sugar into the warm water until dissolved, then add the fish sauce, lime juice, garlic, and chile. Taste for balance — it should be sweet, salty, and bright all at once.
- Cook the noodles. Boil the vermicelli according to the package (usually 4 minutes), rinse under cold water, and drain very well. Wet noodles dilute the dressing, so shake off as much water as possible.
- Prep the cold components. Shred the lettuce, slice the cucumber, pick the herb leaves, and crush the peanuts. Keep everything chilled.
- Grill the pork. Preheat a grill or grill pan to medium-high and oil the grates. Grill the pork in a single layer, 3 minutes per side, until charred at the edges and cooked through. Work in batches — crowding steams the meat instead of caramelizing it. Do not place cooked pork back on the plate or with utensils that touched raw pork.
- Check doneness. Thin slices cook fast, but confirm the thickest piece reaches 145°F (63°C) internal temperature, then rest 3 minutes.
- Assemble. In each bowl: a bed of noodles, then lettuce, cucumber, pickles, and herbs on one side; sliced pork on the other; peanuts over the top. Serve the nuoc cham on the side.