Tulo

Bun Thit Nuong Recipe

A bowl of rice vermicelli topped with charred lemongrass pork slices, pickled carrot and daikon, cucumber, herbs, crushed peanuts, and a small pitcher of nuoc cham sauce.
Photo by Alberta Studios on Pexels

Thin-sliced pork shoulder soaks up a fish sauce and lemongrass marinade fast since there's so much surface area, and a hot grill or broiler chars the edges before the inside overcooks. Building the bowl cold-to-hot, noodles and raw vegetables first, then the sizzling pork on top, keeps every texture distinct instead of steaming everything into mush.

Prep
30 min
Cook
10 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb pork shoulder, thinly sliced
  • 3 stalks lemongrass, minced (tender inner part only)
  • 4 cloves garlic, minced
  • 1 medium shallot, minced
  • 3 tbsp fish sauce
  • 3 tbsp brown sugar
  • 1 tbsp honey
  • 2 tbsp vegetable oil
  • 1 tbsp oyster sauce
  • 1/2 tsp black pepper, freshly ground
  • 8 oz dried rice vermicelli noodles
  • 1 cup carrot, julienned and quick-pickled
  • 1 cup daikon radish, julienned and quick-pickled
  • 1 medium cucumber, sliced thin
  • 2 cups lettuce, shredded
  • 1 cup fresh mint and cilantro, roughly chopped
  • 1/4 cup roasted peanuts, crushed
  • 1/4 cup fried shallots
  • 1 cup nuoc cham (fish sauce, lime juice, sugar, water, garlic, chili)

Nutrition per serving

Calories
921
Protein
42g
Carbs
90g
Fat
43g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a bowl, combine the minced lemongrass, garlic, shallot, fish sauce, brown sugar, honey, oil, oyster sauce, and black pepper. Stir until the sugar dissolves.
  2. 2Add the thinly sliced pork and massage the marinade into every piece. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
  3. 3Meanwhile, quick-pickle the carrot and daikon: toss with a pinch of salt and sugar and a splash of rice vinegar, then let sit at room temperature for 20 minutes and drain.
  4. 4Cook the rice vermicelli according to the package directions, usually a brief boil or soak, then rinse under cold water and drain well so the noodles don't clump.
  5. 5Divide the noodles among four bowls and top with lettuce, cucumber, pickled carrot and daikon, and the fresh herbs.
  6. 6Heat a grill, grill pan, or broiler to high. Cook the marinated pork in a single layer for 2-3 minutes per side, until charred at the edges and cooked through.
  7. 7Pile the hot pork over each noodle bowl and scatter with crushed peanuts and fried shallots.
  8. 8Serve immediately with nuoc cham on the side or drizzled over the top, letting each diner adjust the amount to taste.

Tips & variations

  • No grill available? A cast iron skillet over high heat works almost as well, just don't crowd the pan or the pork will steam instead of char.
  • Pork shoulder (sometimes labeled Boston butt) has enough fat to stay juicy on high heat; leaner cuts like loin tend to dry out before they char.
  • Freeze the pork for 20-30 minutes before slicing, it firms up the meat and makes paper-thin, even slices much easier to cut.
  • Swap the pork for chicken thighs or firm tofu for a different protein; both take well to the same marinade.
  • Skip the fried shallots if unavailable, they're a texture garnish, not essential to the flavor.

Storage & reheating

Store grilled pork, noodles, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat the pork in a hot skillet for a minute or two to bring back some char; noodles and vegetables are best served cold or at room temperature, not microwaved. Nuoc cham keeps in the fridge for up to a week.

Tips from the Tulo kitchen

  • Toast the raw peanuts in a dry skillet for a few minutes before crushing them, it deepens the flavor far more than pre-roasted store-bought ones.
  • Make a double batch of nuoc cham; it also works as a dressing for a simple cucumber and herb salad.

FAQ

What does bun thit nuong mean?

Bun refers to the rice vermicelli noodles, and thit nuong means grilled meat, so the dish is literally grilled meat over vermicelli, traditionally served with nuoc cham, herbs, and pickled vegetables.

Can I use a different cut of pork?

Pork shoulder is standard because its fat keeps the thin slices juicy over high heat. Pork belly also works well; leaner cuts like tenderloin or loin tend to dry out quickly on the grill.

What is nuoc cham made of?

It's a dipping sauce of fish sauce, fresh lime juice, sugar, water, minced garlic, and sliced chili, balanced so no single flavor (salty, sour, sweet, spicy) dominates.

Can this be made ahead for meal prep?

Yes. Marinate and grill the pork, prep the pickled vegetables, and cook the noodles up to 3 days ahead, storing each component separately and assembling bowls just before eating.