Make the ultimate Bún Thịt Nướng — a fresh and flavorful Vietnamese noodle bowl featuring grilled lemongrass pork, vermicelli noodles, fresh herbs, and nước chấm dipping sauce. This iconic Southern Vietnamese dish is packed with contrasting textures and vibrant flavors — it’s savory, sweet, tangy, and herbaceous all at once. It’s a must-try for anyone who loves light yet satisfying meals.
Vietnamese grilled pork noodle bowl, bun thit nuong, Vietnamese noodle salad, lemongrass pork bowl, nuoc cham sauce, gluten-free Vietnamese recipe, Vietnamese lunch bowl, Southeast Asian noodle recipes, Vietnamese rice noodle dish, low calorie Vietnamese food.
WHY THIS RECIPE IS SO GOOD
Bún Thịt Nướng is beloved for its balance of savory grilled meat, cooling herbs, crunchy veggies, and umami-packed dipping sauce. It’s a complete meal in a bowl that feels both hearty and refreshing. The key to this dish’s popularity lies in the fragrant lemongrass pork marinade and the nước chấm, which ties everything together with a sweet-sour punch.
What sets Bún Thịt Nướng apart is its layered textures and vibrant assembly. This rice noodle bowl is a culinary representation of Vietnam’s climate — warm, fresh, and herb-forward. Typically served at room temperature, it’s ideal for hot weather, with cooling elements like pickled carrots, cucumbers, mint, and Thai basil. The grilled pork, marinated in lemongrass, sugar, garlic, and fish sauce, is cooked over charcoal for an authentic smoky flavor. The dish is always topped off with nước chấm, a classic Vietnamese dipping sauce made with fish sauce, lime juice, and chili.
INGREDIENTS FOR BÚN THỊT NƯỚNG
Protein & Marinade:
- Lemongrass
- Garlic
- Shallots
- Fish sauce
- Soy sauce
- Brown sugar
- Vegetable oil
- Pork shoulder or pork belly (thinly sliced)
Noodles & Fresh Toppings:
- Rice vermicelli noodles (bún)
- Julienned carrots (pickled)
- Daikon radish (pickled)
- Cucumber (thinly sliced)
- Fresh herbs: mint, cilantro, Thai basil
- Chopped roasted peanuts
- Fried shallots
- Lettuce (shredded)
Nước Chấm Dipping Sauce:
- Fish sauce
- Lime juice or rice vinegar
- Sugar
- Water
- Garlic
- Thai chili
HOW TO MAKE BÚN THỊT NƯỚNG
- Prepare the marinade: Combine minced lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, and oil. Mix well.
- Marinate the pork: Add thinly sliced pork to the marinade. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Make the nước chấm dipping sauce: Mix warm water with sugar until dissolved. Add fish sauce, lime juice, minced garlic, and chopped Thai chili. Set aside.
- Cook the noodles: Boil vermicelli noodles per package instructions. Rinse under cold water and drain well.
- Grill the pork: Grill marinated pork on a grill pan or BBQ until charred and cooked through, about 3–4 minutes per side.
- Assemble the bowl: In each bowl, add lettuce, noodles, cucumbers, pickled carrots/daikon, grilled pork, and herbs.
- Garnish: Top with roasted peanuts and fried shallots. Serve with a small bowl of nước chấm on the side or drizzle directly over the bowl.
DIETARY INFORMATION
- Dairy-free
- To make it gluten-free, substitute fish sauce with a certified gluten-free version and use tamari instead of soy sauce.
- For a vegetarian or vegan version, replace pork with grilled marinated tofu or seitan and use vegan fish sauce in the dipping sauce.
Bún Thịt Nướng – Vietnamese Grilled Pork Noodle Bowl with Dipping Sauce
Ingredients
For the Pork Marinade
- 2 stalks lemongrass finely minced
- 3 cloves garlic minced
- 2 shallots minced
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 lb pork shoulder or pork belly thinly sliced
For the Noodle Bowl
- 8 oz rice vermicelli noodles
- 1/2 cup pickled carrots and daikon
- 1/2 cucumber thinly sliced
- 1 cup lettuce shredded
- 1/2 cup mint leaves
- 1/2 cup cilantro
- 1/2 cup Thai basil
- 1/4 cup roasted peanuts chopped
- 2 tbsp fried shallots
For the Nước Chấm Dipping Sauce
- 1/4 cup fish sauce
- 1/4 cup warm water
- 3 tbsp lime juice or rice vinegar
- 2 tbsp sugar
- 1 garlic clove minced
- 1 Thai chili thinly sliced
Instructions
- Mix all marinade ingredients and coat pork slices thoroughly. Cover and refrigerate for 1–24 hours.
- Combine nước chấm ingredients. Stir until sugar is dissolved. Set aside.
- Cook vermicelli noodles according to package. Rinse in cold water and drain.
- Grill marinated pork until browned and slightly charred, about 3–4 minutes per side.
- In serving bowls, layer lettuce, noodles, pickles, cucumbers, and herbs.
- Add grilled pork on top and garnish with peanuts and fried shallots.
- Serve with nước chấm sauce on the side or pour over the bowl.
Notes
Calories: 520
Carbohydrates: 58g (19% DV)
Protein: 25g (50% DV)
Total Fat: 22g (28% DV)
Saturated Fat: 5g (25% DV)
Cholesterol: 55mg (18% DV)
Sodium: 980mg (43% DV)
Fiber: 3g (11% DV)
Sugar: 10g
RECIPE TIPS
- Pork can be marinated and refrigerated up to 24 hours in advance.
- Pickled vegetables can be made 2–3 days ahead and stored in the fridge.
- For vegetarian/vegan: Use firm tofu, tempeh, or seitan with the same marinade.
- For gluten-free: Use tamari and a gluten-free fish sauce.
- To lower calories, use lean pork tenderloin and skip the peanuts and fried shallots.
SERVING IDEAS
- Serve with egg rolls (chả giò) on the side for a heartier meal.
- Pair with a Vietnamese iced coffee (cà phê sữa đá).
- A light broth-based soup like canh chua makes a great starter.
- Add a wedge of lime and extra chili for brightness and spice.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
