Bún Thịt Nướng – Vietnamese Grilled Pork Noodle Bowl with Dipping Sauce
A refreshing and savory Vietnamese noodle bowl with grilled lemongrass pork, fresh herbs, and umami-rich nước chấm 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
NUTRITION FACTS
Serving Size: 1 bowl (of 4 total)
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
*Nutrition facts are estimates and may vary depending on ingredients and portion size.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