Bún Thịt Nướng
Vietnamese Grilled Pork Noodle Bowl
A vibrant and refreshing Vietnamese noodle bowl featuring tender, savory grilled pork, crisp fresh vegetables, aromatic herbs, and tangy pickled daikon and carrots, all brought together with a flavorful nuoc cham dressing. This dish is designed to be enjoyed at room temperature, making it perfect for any occasion.
🧂 Ingredients
- 300 g Pork shoulder or belly(Thinly sliced for quick cooking and tenderness. Pork belly will be richer, shoulder leaner.)
- Marinade for Pork:
- 300 g Rice vermicelli noodles(Dried vermicelli, typically labeled 'bun'.)
- 1 head Lettuce
- 2 cups Fresh herbs
- 1 cup Pickled carrots and daikon (Do Chua)(Store-bought or homemade. Julienne cut.)
- 1/4 cup Roasted peanuts
- 2 tbsp Fried shallots
- Nuoc Cham (Vietnamese Dipping Sauce):
👨🍳 Instructions
- 1
Marinate the pork: In a bowl, combine all marinade ingredients. Add the thinly sliced pork and toss well to coat. Cover and refrigerate for at least 1 hour, or preferably 4 hours, or even overnight for deeper flavor.
⏱️ 5 minutes (active), 1-4 hours (marinating) - 2
Prepare the Nuoc Cham: While the pork marinates, whisk together all Nuoc Cham ingredients in a small bowl until the sugar is dissolved. Taste and adjust sweetness, sourness, or saltiness as needed. Set aside.
⏱️ 5 minutes - 3
Cook the vermicelli noodles: Bring a pot of water to a boil. Add the dried vermicelli noodles and cook according to package directions, usually 3-5 minutes, until tender but not mushy. Drain immediately and rinse under cold water to stop the cooking process and prevent sticking. Drain well.
⏱️ 5-7 minutes - 4
Grill the pork: Preheat your grill (outdoor or indoor grill pan) to medium-high heat. If using an oven, preheat to 200°C (400°F). Grill the marinated pork slices for 3-5 minutes per side, until nicely charred and cooked through. The pork should be slightly caramelized and have distinct grill marks. If baking, arrange pork on a baking sheet and bake for 10-15 minutes, flipping halfway, until cooked through and slightly browned. Once cooked, let the pork rest for a few minutes, then slice or chop into bite-sized pieces.
⏱️ 10-15 minutes - 5
Assemble the bowls: Divide the prepared lettuce among four serving bowls. Top with a generous portion of cooked vermicelli noodles. Arrange the grilled pork pieces over the noodles. Add a spoonful of pickled carrots and daikon, and a handful of fresh herbs to each bowl.
⏱️ 10 minutes - 6
Garnish and serve: Sprinkle chopped roasted peanuts and fried shallots (if using) over the top of each bowl. Serve immediately with the prepared Nuoc Cham on the side for drizzling over the noodles, or for dipping.
⏱️ 2 minutes
💡 Pro Tips
- ✓This dish is best served at room temperature, not hot, allowing the flavors to meld beautifully.
- ✓Don't be shy with the fresh herbs; they add a crucial layer of freshness and aroma.
- ✓Ensure the pork is sliced thinly for optimal marinating and quick, even cooking.
- ✓The pickled carrots and daikon (Do Chua) add a delightful sweet and tangy crunch. If you can't find them, you can quickly pickle shredded carrots and daikon radish in a mixture of vinegar, sugar, and water for about 30 minutes.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add crispy imperial rolls (Cha Gio) to the bowls for extra texture and flavor.
- Incorporate grilled ground pork patties (Nem Nuong) for a different pork preparation.
- Serve with a side of fresh cucumber slices or bean sprouts for added crunch.