Bun Thit Nuong Southern Vietnamese Grilled Pork Noodles
A refreshing and aromatic Vietnamese cold noodle bowl topped with lemongrass-marinated grilled pork, fresh herbs, and a savory fish sauce dressing.
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Ingredients
- 1 1/2 lbs Pork shoulder, thinly sliced
- 14 oz Dried rice vermicelli noodles
- 3 tablespoons Minced lemongrass
- 1/2 cup Fish sauce (Nuoc Mam)
- 4 tablespoons Granulated sugar
- 2 tablespoons Minced garlic
- 1/4 cup Roasted peanuts, crushed
- 1 bunch Fresh mint and cilantro
- 1 cup Pickled carrots and daikon
- 1 large Cucumber, julienned
- 2 tablespoons Lime juice
- 2 tablespoons Shallot oil (Mo Hanh)(optional)
Instructions
- 1
Marinate the pork with lemongrass, 2 tbsp sugar, 2 tbsp fish sauce, garlic, and oil for at least 30 minutes or overnight.
- 2
Prepare the Nuoc Cham dressing by mixing the remaining fish sauce, sugar, lime juice, and 1/2 cup warm water until sugar dissolves.
- 3
Boil the rice vermicelli noodles according to package instructions, drain, and rinse with cold water to prevent sticking.
- 4
Grill the marinated pork over medium-high heat for 3-4 minutes per side until charred and cooked through.
- 5
In large individual bowls, place a generous handful of fresh lettuce, mint, cilantro, and cucumber at the bottom.
- 6
Add a layer of the cooked rice vermicelli noodles on top of the greens.
- 7
Arrange the grilled pork, pickled vegetables, and crushed peanuts over the noodles.
- 8
Drizzle with shallot oil and serve with the Nuoc Cham dressing on the side to be poured over before eating.
Nutrition per Serving
580
Calories
32g
Protein
72g
Carbs
18g
Fat
4g
Fiber
14g
Sugar
1150mg
Sodium
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