Bún thịt nướng is a Vietnamese bowl of grilled, savory-sweet pork served over rice vermicelli with crisp vegetables, fresh herbs, peanuts, and a bright fish-sauce dressing. Popular in southern Vietnam, it has many regional and family variations; this version keeps the components simple and lets you assemble each bowl to taste.
Ingredients
- 1½ lb (680 g) boneless pork shoulder, trimmed and sliced about ¼ inch (6 mm) thick
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1½ tbsp (19 g) granulated sugar
- 1 tbsp (15 ml) neutral oil, such as canola
- 2 tbsp (12 g) finely minced fresh lemongrass, tender inner part only
- 2 garlic cloves (about 6 g), finely minced
- 1 small shallot (about 30 g), finely minced
- ½ tsp (1 g) ground black pepper
- 8 oz (225 g) dried rice vermicelli noodles
- 1 medium carrot (about 120 g), cut into thin matchsticks
- 1 medium cucumber (about 250 g), cut into thin sticks
- 4 cups (about 150 g) shredded or torn lettuce
- 1 cup (25 g) fresh mint leaves
- 1 cup (16 g) fresh cilantro leaves
- ½ cup (70 g) roasted peanuts, roughly chopped
- ⅓ cup (80 ml) warm water
- 3 tbsp (45 ml) fish sauce, for the dressing
- 3 tbsp (45 ml) fresh lime juice, from about 2 limes
- 2 tbsp (25 g) granulated sugar, for the dressing
- 1 garlic clove (about 3 g), finely minced, for the dressing
- 1 small red chili, thinly sliced, optional
Instructions
- Marinate the pork. In a bowl, stir together the fish sauce, soy sauce, sugar, oil, lemongrass, minced garlic, shallot, and black pepper until the sugar mostly dissolves. Add the pork and turn the slices so they are coated all over. Cover and refrigerate for 30 minutes. Keep the meat chilled while it marinates; do not leave raw pork on the counter. If the slices are uneven, cut thicker pieces in half so they cook at a similar rate.
- Prepare the vegetables and herbs. While the pork marinates, cut the carrot and cucumber into slender matchsticks. Tear or shred the lettuce, pick the mint leaves, and roughly chop the cilantro if the leaves are large. Arrange these in separate bowls or on a platter. Keeping them separate makes it easy for everyone to choose their preferred mix and helps prevent delicate herbs from getting crushed.
- Mix the dressing. Stir the warm water and sugar in a small bowl until the sugar dissolves. Add the fish sauce, lime juice, minced garlic, and optional chili. Taste and adjust: add a spoonful of water if the dressing is too intense, or a little more lime juice if you prefer it sharper. It should taste tangy, salty, and lightly sweet because it will season a whole bowl of noodles. Set aside; the dressing does not need to be heated.
- Cook the noodles. Bring a large pot of water to a boil and cook the vermicelli according to the package directions, usually about 4 to 6 minutes. Check a strand early; it should be tender but not mushy. Drain in a colander and rinse briefly under cool water to stop the cooking and remove excess surface starch. Drain thoroughly so water does not dilute the dressing in the bowls. Set the noodles aside while you cook the pork.
- Grill or sear the pork. Heat a grill, grill pan, or large heavy skillet over medium-high heat for about 3 minutes. Cook the pork in batches, in a single layer, for about 2 to 3 minutes per side, turning once; thin slices may cook more quickly, while thicker pieces need longer. Avoid crowding the pan, which traps steam and prevents browning. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest. Check a representative thick piece, and cook longer if it has not reached that temperature. Transfer cooked slices to a clean plate and rest for 3 minutes before serving. Discard any marinade that touched the raw pork.
- Assemble the bowls. Divide the drained noodles among four bowls. Add lettuce, carrot, cucumber, mint, cilantro, and rested pork. Sprinkle with chopped peanuts, then spoon the dressing over each bowl a little at a time. Serve extra dressing at the table so diners can adjust the seasoning themselves.
Tips
- Slice across the grain. Cutting the pork across its visible muscle fibers makes each bite easier to chew. Partially freezing the pork for 15 to 20 minutes can make thin, even slicing easier; this brief optional step is not included in the listed prep time.
- Use lemongrass carefully. Fresh lemongrass gives the marinade its citrusy, grassy aroma. If it is unavailable, use 1 tsp (5 ml) finely grated lime zest instead; the flavor will be brighter and less earthy. Avoid tough outer stalk pieces, which stay fibrous after cooking.
- Keep the pan hot and uncrowded. Cook in batches and let the surface recover its heat between them. If using a charcoal or gas grill, thread the slices onto skewers if needed to keep small pieces from falling through the grate.
- Balance the dressing to your noodles. Fish sauce brands vary in saltiness, and limes vary in tartness. Begin with the listed amounts, taste, and adjust with water, lime, or sugar in small increments. Do not use raw-pork marinade as dressing.
Serving Suggestions
Serve the bowls as a complete meal while the pork is warm and the vegetables are crisp. Put extra herbs, peanuts, chili, lime wedges, and dressing on the table so each person can finish their own bowl. A small side of quick-pickled carrot and daikon is also common in many versions: toss thinly sliced vegetables with rice vinegar, a little sugar, and salt, then chill them separately before serving. They add a sweet-sour crunch, but they are optional and are not included in the recipe timing.
For a more casual meal, place the noodles, pork, vegetables, herbs, and dressing in separate serving dishes and let everyone assemble a bowl. Keep the dressing in a small pitcher or bowl rather than pouring it over all the noodles in advance. This is especially useful if some diners want a lightly dressed bowl while others prefer plenty of sauce.
Variations
Use a different cut of pork. Pork tenderloin is leaner and cooks quickly, while shoulder is more forgiving and flavorful. Slice either cut thinly and use a thermometer rather than relying only on the clock. Chicken can replace pork, but poultry must reach 165°F (74°C), the USDA FSIS safe minimum, checked with a food thermometer.
Make it without fish sauce. For a fish-free version, replace the fish sauce in both marinade and dressing with an equal amount of soy sauce or tamari, then add lime and sugar to taste. The result will be less rounded and less traditionally savory, and it may be saltier, so adjust gradually. Check labels if you need the dish to avoid particular allergens.
Change the cooking method. A grill gives the pork a smoky edge; a hot cast-iron skillet or grill pan is convenient indoors. You can also broil the slices in a single layer on a foil-lined pan, turning once and watching closely because the sugary marinade can darken quickly. In every method, cook to the safe temperature and allow the required rest.
Make a meat-free bowl. Use thick slices of firm tofu in place of the pork. Pat the tofu dry, marinate it for 20 to 30 minutes, and pan-sear until golden on both sides. Tofu will not taste like grilled pork, but the herbs, vegetables, noodles, peanuts, and dressing still make a satisfying, balanced bowl.
Storage and Reheating
For food safety, refrigerate cooked pork and noodles within 2 hours of cooking, using shallow, covered containers. Store the pork, noodles, dressing, and uncooked vegetables separately where possible; keep herbs and cut vegetables in airtight containers so they stay fresher. The cooked pork and noodles keep for 3 to 4 days in the refrigerator. Discard leftovers that have been left at room temperature longer than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Reheat only the pork and noodles you plan to eat. Warm the pork in a skillet over medium heat with a spoonful of water, or microwave it covered in short intervals, stirring or turning as needed. Reheat leftovers to 165°F (74°C), the USDA FSIS recommended temperature, checked with a food thermometer. Noodles can be loosened with a little water as they warm. Add the fresh vegetables, herbs, peanuts, and dressing after reheating rather than heating the assembled bowl. For best texture, do not freeze the dressed bowls; the noodles and vegetables can become soft after thawing.
Frequently Asked Questions
Can I marinate the pork overnight?
Yes. Cover it and keep it refrigerated, and cook it within 24 hours for the best texture. The marinade is salty, so a full overnight soak will give the meat a stronger flavor than the 30-minute version. Do not reuse the marinade after it has been in contact with raw pork.
Can I make the components ahead?
Yes. Mix the dressing and cut sturdy vegetables up to a day ahead, storing them separately in the refrigerator. Cook the noodles and pork closer to serving time for the best texture, or refrigerate them promptly and reheat the pork and noodles safely. Keep mint and cilantro dry and add them just before serving.
Why rinse the rice noodles?
A brief cool rinse stops the cooking and washes away excess starch, helping the strands stay separate rather than clumping into a dense mass. Drain them well afterward. If your package gives different directions, follow those instructions because noodle thickness and cooking times vary.
Is the dressing supposed to be very salty?
It should taste assertive on its own because it is spread across plain noodles and fresh vegetables, but it should not be harsh. Add it gradually, then use extra water or lime to soften the flavor. If you used a particularly salty fish sauce, reduce the amount slightly and make up the volume with water.
Can I use dried lemongrass?
Fresh lemongrass is preferable for this quick marinade because it gives a bright fragrance. If you have dried, ground lemongrass, use about 1 tsp (2 g) and expect a milder, less fresh aroma; avoid using woody dried pieces that will not soften. Lime zest is another practical substitute, though it changes the flavor rather than reproducing lemongrass exactly.
What if I do not have a grill or grill pan?
A heavy skillet works well. Heat it until hot, cook the pork in small batches, and let the slices brown without moving them constantly. A regular skillet will not create the same grill marks or smoke, but it still gives the pork good color and keeps the recipe practical for an indoor kitchen.
Related
- Vietnamese Pickled Vegetables: Quick Do Chua Recipe
- Vietnamese Lotus Root Tofu Salad with Tangy Dressing
- Vietnamese Lotus Root Salad with Shrimp and Herbs
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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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