Bun thit nuong is a Vietnamese grilled pork noodle bowl where lemongrass-marinated pork is charred until caramelised and served over cool rice vermicelli with fresh herbs, vegetables, and tangy-sweet nuoc cham sauce. The dish balances smoky meat with bright, herbaceous freshness and a complex dipping sauce.
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Combine pork marinade ingredients: lemongrass, fish sauce, oyster sauce, sugar, oil, garlic, shallot, and black pepper. Mix well.
Add sliced pork to the marinade, toss to coat well. Marinate for at least 30 minutes, preferably 2–24 hours in the fridge.
Make nuoc cham dipping sauce: combine fish sauce, sugar, lime juice, and water. Stir to dissolve sugar. Add chilli and garlic. Taste and adjust balance of sweet, sour, salty. Set aside.
If making spring onion oil, heat oil in a small pan until hot, then pour over sliced spring onions. Allow to sizzle and cool.
Cook rice vermicelli noodles according to packet instructions (usually soak in boiling water for 3–5 minutes). Drain, rinse under cold water, and set aside.
Cook pork: heat a BBQ or skillet over high heat. Cook pork slices in batches for 1–2 minutes per side until caramelised and just cooked through. Do not overcrowd the pan.
Assemble bowls: place noodles in the base of each bowl. Top with bean sprouts, lettuce/cabbage, and cucumber.
Add cooked pork on top. Scatter over fresh herbs (mint, coriander, Vietnamese mint/Thai basil).
Drizzle with spring onion oil if using. Top with fried shallots and crushed peanuts.
Serve with nuoc cham dipping sauce on the side, to be poured over and mixed through before eating.
Store cooked pork and nuoc cham separately in the fridge for up to 3 days; reheat pork gently in a skillet over medium heat or serve cold. Noodles and vegetables are best assembled fresh, though prepped components keep 2–3 days chilled.
BBQ or skillet · small pan (for spring onion oil, optional)
Marinate for at least 30 minutes, though 2–24 hours in the fridge develops deeper lemongrass and garlic flavour.
Yes, use a skillet or cast-iron pan over high heat. Cook the marinated pork slices 1–2 minutes per side until caramelised; avoid overcrowding the pan.
Use extra coriander/cilantro and mint, or substitute with regular basil. The dish will taste different but still delicious.
Cook slices 1–2 minutes per side until caramelised on the edges and just cooked through; pork should no longer be pink inside.
Yes: marinate pork up to 24 hours, make nuoc cham up to 3 days ahead (stored covered), cook noodles 2–3 hours ahead and keep chilled, and prep all vegetables in advance. Grill pork just before serving.
