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Red chopsticks lifting a piece of grilled pork from a white bowl with noodles.
5 from 9 votes

Vietnamese Grilled Pork with Noodles - Bún Thịt Nướng

Tasty grilled marinated pork served with rice vermicelli, pickled carrots, peanuts, greens with a special sauce.

Course Main dish
Cuisine Vietnamese
Keyword grilling, summer dish, Vietnamese noodle salad
Prep Time 1 hour
Cook Time 10 minutes
Marinate Time 1 hour
Total Time 2 hours 10 minutes
Servings: Change to adjust-> 6 servings
Calories 194 kcal


Pork and Marinade:

  • 1 lb pork shoulder sliced ¼ inch thick in 2-3 inch long strips
  • 2 shallots minced
  • 2 cloves garlic minced
  • 1 stalk lemongrass chopped and smashed
  • ¼ tsp black pepper
  • 2 Tbsp vegetable oil
  • 1 tsp sugar
  • 2 Tbsp soy sauce

Noodles and Garnish:

  • 1 1lb rice vermicelli dry
  • 3 oz cilantro fresh, 1 bunch is approximately 3 ounces
  • 3 oz mint
  • 3 oz perilla If you can't find it, that's ok.
  • ¼ cup peanuts crushed
  • 1 carrot sliced into small strips, about ⅛ inch thick
  • ½ cup rice vinegar
  • ½ tsp sugar


  • 2.5 Tbsp fish sauce
  • ½ tsp sugar
  • ¾ cup water
  • ½ lime juiced
  • 2 Thai chilies cut into ⅛ inch slices


Prepare the Pork:

  1. Slice the pork shoulder into ¼ inch strips about 2-3 inches long then place in a large bowl.

  2. Mince the shallots and garlic, place in a mixing bowl.

  3. Cut the ends of the lemongrass stalk and save mostly the white part of the shoot. Peel away the dry, outer layers. Chop into ⅛ inch slices and then mash in a mortar and pestle. Add the lemongrass to the mixing bowl.

  4. Add the black pepper, vegetable oil, sugar and soy sauce to the mixing bowl and stir well to combine.

  5. Pour the marinade over the sliced pork and mix thoroughly until all the pork is well coated.

  6. Cover and refrigerate for at least 1 hour.

Prepare the Noodles and Garnish:

  1. Follow the package instructions to cook the rice vermicelli. Once cooked and soft place in a colander and run cool water over it for 1 minute to stop the cooking process. Shake the colander to remove the excess water. Do not refrigerate it though, the noodles will stick together.

  2. Portion the noodles into large soup bowls.

  3. In a separate mixing bowl add the rice vinegar and ½ tsp sugar then stir to dissolve.

  4. Shred the carrot into small strips and place in the vinegar and sugar mixture. Let sit in the mixture for at least 30 minutes. You can do this while the pork is marinating.

  5. Take the cilantro, mint and perilla and rinse thoroughly in a colander and shake out the excess water. Chop away the stems, leave the tops whole and arrange in the portioned bowls with noodles.

Prepare the Dressing:

  1. Using a small non-reactive ceramic or glass bowl, combine the fish sauce, sugar, water, lime juice and sliced chilies. Stir to combine.

  2. Pour the sauce into separate serving bowls to pour over each noodle bowl when serving.

Grilling the Pork:

  1. Grill the pork on both sides using a grilling basket over charcoal, flame grill or an indoor grill pan. Cook on high heat until you get nice char marks on the pork and it is well done. Don't let it burn.

Serving Instructions:

  1. Add the grilled pork to the portioned noodle bowl along with the greens, carrots. Sprinkle with chopped peanuts and pour over the dressing.

Recipe Notes

Frequently Asked Questions:

  • How long can I store the grilled pork in the refrigerator? Once the pork has cooled you can store it in the refrigerator in an airtight container for 3-4 days.
  • How do I reheat the pork? Reheat the grilled pork in the microwave for 2-3 minutes and stop to stir every 30-45 seconds until hot. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume.
  • Can I freeze the grilled pork? Yes, allow the pork to cool and you can freeze in airtight containers for up to 2 months. Thaw completely in the refrigerator and then reheat in the microwave.
  • How do I store the other ingredients?  Store everything is separate containers for the best results.  The dressing will keep quite nicely for about 1 week in sealed container in the refrigerator.  The greens can be stored in container for about 1 week as well as the pickled carrots.  You may need to toss a little vegetable oil into the rice noodles to keep them from sticking. Store the noodles in a sealed container in the refrigerator as well.
  • How do I prepare the rice vermicelli, the package instructions are not written in English? Yep, I have seen that in the Asian markets too.  The method I use is to boil some water, pour this over the dry noodles to just submerge them in a large bowl. Let them sit for about 5 minutes or until al dente. Rinse them with cool water in a colander to stop the cooking process and set aside.


Nutrition Facts
Vietnamese Grilled Pork with Noodles - Bún Thịt Nướng
Amount Per Serving
Calories 194 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 31mg10%
Sodium 983mg43%
Potassium 518mg15%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 13g26%
Vitamin A 3400IU68%
Vitamin C 33mg40%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.