Bún thịt nướng is a Vietnamese bowl of grilled, lemongrass-marinated pork served over rice vermicelli with fresh herbs, crisp vegetables, pickles and a tangy fish-sauce dressing. It brings the lively sweet, savory, sour and fresh flavors of Vietnamese city street food to a home kitchen, with each diner able to mix the bowl to taste.
Ingredients
- 1½ lb (680 g) boneless pork shoulder, sliced about ¼ inch (6 mm) thick
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) regular soy sauce
- 2 tbsp (25 g) packed light brown sugar
- 2 tbsp (12 g) finely minced lemongrass, tender inner part only
- 3 garlic cloves (9 g), finely chopped or grated
- 2 tbsp (20 g) finely chopped shallot
- 1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
- ½ tsp (1 g) freshly ground black pepper
- 1 cup (120 g) matchstick-cut carrot
- 1 cup (120 g) matchstick-cut daikon radish
- ½ cup (120 ml) unseasoned rice vinegar
- ½ cup (120 ml) water, for the quick pickle
- 2 tbsp (25 g) granulated sugar, for the quick pickle
- ½ tsp (3 g) fine salt
- ½ cup (120 ml) water, for the dressing
- ¼ cup (60 ml) fish sauce, for the dressing
- ¼ cup (60 ml) fresh lime juice, from about 2 limes
- ¼ cup (50 g) granulated sugar, for the dressing
- 2 garlic cloves (6 g), finely minced, for the dressing
- 1 small red Thai chile (about 5 g), thinly sliced, optional
- 12 oz (340 g) dried rice vermicelli noodles
- 4 cups (120 g) thinly sliced lettuce, such as green-leaf or romaine
- 1 medium cucumber (about 200 g), cut into thin matchsticks
- 2 cups (100 g) bean sprouts, rinsed and drained
- 1 cup (25 g) fresh mint leaves
- 1 cup (25 g) fresh cilantro leaves and tender stems
- 3 scallions (30 g), thinly sliced
- 2 tbsp (30 ml) neutral oil, for scallion oil
- ⅓ cup (45 g) roasted peanuts, roughly chopped
Instructions
- Make the quick pickles. Put the carrot and daikon in a heatproof bowl. In a small saucepan, combine the rice vinegar, ½ cup (120 ml) water, 2 tablespoons (25 g) sugar and salt. Warm over medium heat, stirring just until the sugar and salt dissolve; the liquid need not boil. Pour it over the vegetables and press them under the liquid. Leave to pickle for 20 minutes while you prepare the other components. Drain before serving. The vegetables should taste bright and lightly sweet, not like a fully fermented pickle.
- Season and marinate the pork. In a bowl, stir together the fish sauce, soy sauce, brown sugar, lemongrass, chopped garlic, shallot, 1 tablespoon oil and black pepper. Add the pork and turn the slices until coated. Cover and refrigerate for 30 minutes. Keep raw pork and its marinade away from ready-to-eat vegetables, and wash hands and utensils after handling it. Thin slices take on plenty of flavor in this short marinating time; longer is not necessary for this recipe.
- Mix the dressing. In a serving jug or bowl, stir the ½ cup (120 ml) water with the dressing fish sauce, lime juice and ¼ cup (50 g) sugar until the sugar dissolves. Mix in the minced garlic and, if using, the sliced chile. Taste it: it should be distinctly salty, tart and sweet, with enough water to keep it pourable. Add a little more lime or water if you prefer a sharper or milder dressing. Set aside while you cook.
- Prepare the noodles and vegetables. Cook the vermicelli according to the package directions, since thickness and brands vary. Most dried rice vermicelli needs only a brief soak or a few minutes in hot water. Drain as soon as tender, rinse under cool water to stop the cooking and prevent sticking, then drain thoroughly. Divide the lettuce, cucumber, bean sprouts, mint and cilantro among four large bowls, leaving room for noodles and pork.
- Cook the pork. Heat a large skillet or grill pan over medium-high heat until hot. Work in batches so the slices have space to brown; overcrowding makes the pork steam and can prevent the edges from caramelizing. Cook thin slices for about 3–4 minutes per side, adjusting for thickness and pan heat. Turn with clean tongs and cook until browned and the centers reach 145°F (63°C) on a food thermometer, the USDA FSIS safe minimum for whole cuts of pork. Rest the cooked slices for 3 minutes before serving. If a batch leaves dark, sugary residue in the pan, wipe it out carefully between batches to avoid burning the next one.
- Make scallion oil and assemble. Place the sliced scallions in a heatproof bowl. Warm the remaining 2 tablespoons (30 ml) oil in a small pan until shimmering, then pour it over the scallions; let it sizzle briefly and cool. Add a portion of noodles to each bowl, followed by the rested pork, drained pickles, herbs and vegetables. Spoon scallion oil over the pork and finish with peanuts. Serve the dressing alongside so each person can add as much as they like.
Tips
- Get thin, even slices. Ask a butcher to slice the pork shoulder, or chill it in the freezer for 20–30 minutes to firm it before cutting across the grain. Thin slices cook quickly and stay easier to eat in a noodle bowl. If your pork is cut thicker than ¼ inch, lower the heat slightly and allow extra cooking time; use the thermometer rather than relying only on color.
- Make lemongrass easy to use. Fresh lemongrass is sold in many produce sections and Asian grocery stores. Peel away the tough outer layers and mince only the tender center very finely. If you cannot find it, use 1 tablespoon (15 g) lemongrass paste in its place; paste may be softer and less fragrant, so the result will have a gentler citrus aroma. Do not substitute lemon zest in equal volume, because it lacks lemongrass’s distinct herbal flavor.
- Keep the pork from sticking or scorching. Let the pan preheat, cook in batches and avoid adding extra marinade to the skillet. The sugar in the marinade helps the pork brown but can burn if the pan is too hot or residue is left between batches. A grill pan, heavy skillet or outdoor grill all work; use a clean plate for cooked meat, never the plate that held raw pork.
- Adjust the balance at the table. Fish sauce brands vary in saltiness, and lime juice varies in tartness. Start with the listed dressing amounts, taste, then add water to soften it, lime to brighten it or a pinch of sugar to round it out. Keep the dressing separate from leftovers so the noodles and herbs do not become soggy.
Serving Suggestions
Serve the bowls at room temperature or with the pork still warm, with dressing in a small jug and extra lime wedges, herbs and sliced chile on the table. The usual way to eat this style of noodle bowl is to drizzle on dressing, then toss the noodles, pork and vegetables together so the sweet-salty sauce coats the ingredients. Start with a few spoonfuls, taste, and add more as you go; pouring in all the dressing at once can make the bottom of the bowl overly salty.
For a fuller meal, add a small bowl of clear vegetable soup or serve fresh spring rolls alongside. The recipe already has noodles, pork, herbs and crisp vegetables, so extra sides are optional rather than necessary. A few extra chopped peanuts add crunch, while more mint and cilantro keep the bowl fragrant. If serving a group, arrange components separately on a platter and let everyone build a bowl, keeping the dressing and pickles in their own dishes.
Variations
For a less rich bowl, use boneless pork loin instead of shoulder. It is leaner and can dry out more easily, so slice it evenly, avoid overcooking, and check the temperature promptly. Pork tenderloin is another option; cut it into thin medallions or strips so it cooks at a similar pace. Chicken can replace pork, but poultry must reach 165°F (74°C) as measured with a food thermometer, the USDA FSIS safe minimum. Cook it separately from the vegetables and do not reuse the raw-pork marinade unless it is brought to a full boil first.
For a vegetarian bowl, replace the pork with 14 oz (400 g) extra-firm tofu, pressed and cut into slabs or cubes. Marinate it in the lemongrass mixture, then pan-fry until browned on several sides. Replace both uses of fish sauce with a vegan fish-sauce alternative or soy sauce; soy sauce makes the dressing less funky and more directly salty, so begin with less and adjust to taste. For a mild bowl, leave out the chile. You can also use only carrot for the pickle if daikon is unavailable, though the result will be sweeter and less peppery.
Other family and regional versions of bún thịt nướng vary in their herbs, pickles, dressing and toppings. Some include fried spring rolls, sliced pork or extra vegetables. This recipe keeps the bowl focused on grilled pork and fresh toppings, but adding a small, fully cooked spring roll is an easy way to make it more substantial. Rice vermicelli is the customary noodle; thin wheat noodles will work in a pinch but change the flavor and texture.
Storage and Reheating
For the best texture, store cooked pork, noodles, pickles, fresh vegetables, herbs and dressing separately. Refrigerate perishable components within 2 hours of cooking or serving, using shallow, covered containers; cooked pork and noodles keep for 3–4 days in the refrigerator. The pickles and dressing can also be refrigerated separately in covered containers for about 3–4 days. Discard anything left at room temperature for longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Reheat pork in a covered skillet over medium-low heat with a spoonful of water, or microwave it in short intervals, stirring or turning as needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Noodles can be served cool, or briefly loosened with hot water and drained before assembling. Fresh herbs and lettuce do not reheat well, so add them only when serving. Freezing is possible for cooked pork for up to 2 months for best quality, but it can soften after thawing; thaw it in the refrigerator and reheat safely. Do not freeze the assembled bowls.
Frequently Asked Questions
Can I make the components ahead?
Yes. Make the dressing and quick pickles up to 3 days ahead and keep them covered in the refrigerator. The pork can marinate for 30 minutes as directed or for up to 12 hours refrigerated; beyond that, its texture can become overly soft and salty. Cook the noodles and pork closer to serving time for the freshest texture, and keep all components separate until assembling.
What if I do not have a grill or grill pan?
A large cast-iron or stainless-steel skillet works well. Heat it thoroughly and cook the pork in batches so moisture can evaporate and the meat can brown. You can also broil the slices on a foil-lined tray, watching closely because the sugar in the marinade darkens quickly. Whatever method you use, check the thickest pieces with a thermometer and allow the required 3-minute rest.
Is fish sauce essential?
Fish sauce gives the dressing and pork marinade a savory, distinctive Vietnamese flavor. It is available in many supermarkets and Asian grocery stores. For a fish-free version, use vegan fish sauce; soy sauce is a practical alternative, but its flavor is different and often saltier, so use a little less at first and taste before adding more. If avoiding fish for an allergy, check every substitute label and prevent cross-contact.
How do I keep rice vermicelli from clumping?
Follow the package timing and stop cooking as soon as the noodles are tender. Drain and rinse them under cool water, then shake off excess water thoroughly. A little neutral oil can help if they must sit for a while, but it may make dressing cling less readily. If the noodles firm up in the refrigerator, rinse briefly with warm water and drain before serving.
Can I make the quick pickles without daikon?
Yes. Use 2 cups (240 g) carrot, or replace the daikon with thinly sliced cucumber or radish. Cucumber softens faster, so pickle it for about 10 minutes and drain it well. The original carrot-and-daikon mixture has a crisp texture and a balance of sweetness and mild pepperiness; substitutes will shift that balance but still provide a refreshing contrast to the pork.
Related
- Vietnamese Word for Food: Meaning and Rice Recipe
- Vietnamese Pickled Vegetables: Easy Đồ Chua Recipe
- Vietnamese Pickled Vegetables (Đồ Chua) Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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