Simple Vietnamese Grilled Pork Noodles

Important Note: When you buy through our links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases. Content, pricing, offers and availability are subject to change at any time - more info.

Bun thit nuong is an exquisite Vietnamese dish that consists of rice noodles topped with grilled pork, fresh herbs and salad, pickled vegetables, and nuoc cham dipping sauce. Bun thit nuong originated in Southern Vietnam and is now a staple in Vietnamese cuisine.

Bun thit nuong translates to ‘rice noodles with grilled meat’ and it’s also referred to as a grilled pork and rice noodles salad. Additionally, the dish is often topped with crushed peanuts, bean sprouts, and cha gio (spring rolls). So many flavors and textures!

Why You’ll Love This Bun Thit Nuong Recipe

Vietnamese grilled pork and rice noodles are easy to make and can be customized to your taste preferences. You can use any vegetables you like and even choose your protein. We’ve got plenty of ideas in the Variations section.

The combination of flavors and textures makes bun thit bo nuong a satisfying and delicious meal. The grilled charred pork is the star of the show, but the sweet and sour ingredients along with fresh herbs create an explosion in each bite.

It’s a healthy and nutritious option, with plenty of fresh vegetables and lean protein. The best thing about bun thit nuong is that it’s surprisingly healthy. Skip the noodles and Vietnamese dipping sauce (nuoc cham), and you’ve got a keto-friendly dish.

Vietnamese grilled pork noodles are served cold which makes it super easy for meal prep. You can pack it in your lunch box and enjoy bun thit nuong anywhere anytime.

What Do I Need For This Bun Thit Nuong Recipe?

All you need is a good protein and your usual Vietnamese cuisine suspects. Here are the ingredients for this easy bun thit nuong recipe:

  • 1 pound pork shoulder, sliced into thin strips
  • 1 Tbsp. fish sauce
  • ½ Tbsp. sweet soy sauce (or regular)
  • 3 Tbsp. sugar
  • 1 Tbsp. vegetable oil
  • 1 tsp. minced garlic
  • 1 shallot, finely diced
  • 1 bunch spring onions, finely diced
  • 1/2 tsp. black pepper
  • 1 package vermicelli noodles
  • Butter lettuce (as much as you want)
  • Fresh herbs (such as cilantro, mint, and Thai basil)
  • Pickled vegetables (such as carrots and daikon)
  • Crushed peanuts (optional)

Nuoc cham dipping sauce:

  • 6 Tbsp. water
  • 2 Tbsp. sugar
  • 1 ½ Tbsp. fresh lime juice
  • 2 Tbsp. fish sauce
  • 1 clove garlic, minced
  • 1 bird’s eye chili or Thai chili, minced (optional)

How To Make Vietnamese Grilled Pork & Rice Noodles

Step 1: Prepare the beef

In a bowl, whisk together the fish sauce, soy sauce, sugar, vegetable oil, garlic, onion, spring onions, and black pepper. Add the pork strips and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 24 hours.

Step 2: Prep the noodles, and veggies, and cook the beef

Preheat a grill or grill pan over medium-high heat. Thread the pork strips onto skewers (if using wooden skewers, soak in water for 30 minutes first). Grill for 3-4 minutes per side, or until cooked through and slightly charred.

Step 3: Prepare Vermicelli Noodles

Meanwhile, cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water.

Step 4: Make Nuoc Cham Dipping Sauce

Mix the ingredients for the nuoc cham dipping sauce in a bowl until the sugar dissolves.

Step 5: Assemble the bowls

Assemble the bowls by placing a serving of vermicelli noodles in the bottom, and topping them with grilled pork, lettuce, fresh herbs, pickled vegetables, and crushed peanuts (if using). 

Drizzle the pork with the remaining marinade (if you cooked the marinade) and top the rice noodle salad with nuoc cham (or serve the sauce on the side). Dig in!

Notes & Serving Suggestions

  • If you don’t have a grill, the pork can be cooked in a skillet on the stovetop. You can also bake it in the oven.
  • Make sure to rinse the rice noodles in cold water after cooking. This prevents them from cooking further and removes excess starch so that they don’t stick together.
  • The longer you marinate the pork, the more flavorful it’ll be, but you can always drizzle leftover marinade while the skewers are cooking or before serving.
  • Serve the nuoc cham dipping sauce on the side so that you can gradually add it in. Some might prefer to savor the meat and fresh vegetables, while others may prefer to bathe the rice noodle salad in sweet and savory nuoc cham sauce. 
  • This dish is great for a summer BBQ or potluck. You can prep the rice noodles, vegetables, and pickles in separate bowls and grill the pork (or other protein) right in front of your guests.

Variations & Substitutions

Instead of pork, try using beef, chicken, or shrimp. Or a combination of them!

For a vegetarian version, substitute the pork with tofu, smoked tofu, or tempeh. To make it vegan, replace fish sauce with regular soy sauce.

Customize the toppings to your liking, such as adding sliced cucumbers or bean sprouts. Instead of pickled veggies, feel free to use fermented vegetables (like these Lacto-fermented Carrots). Or make quick pickles at home (see below).

Make this a more indulgent meal by adding some spring rolls (the deep-fried kind). Frozen or ordered from your local Vietnamese restaurant will do. Find out how to reheat spring rolls here. 

Experiment with different dressings, such as a lime vinaigrette (like this Easy Low FODMAP Dressing) or peanut sauce. I also find that sriracha works well in a pinch.

Is Bun Thit Nuong Healthy?

Yes, it is! With only about 250 calories per serving, bun thit nuong makes for a delicious almost sinless meal. It’s packed with fresh vegetables and lean protein

For an even healthier version, skip the sweet and savory dipping sauce nuoc cham and focus on the herbaceous marinade and fresh herbs.

How Do You Pickle Fast?

Need some pickled veggies for this recipe, but don’t have any jars ready to go? No problem, you can have quick pickled vegetables ready in 10 minutes. 

To make fast pickles, simply whisk together 1 tablespoon of sugar, 1 teaspoon salt, and 1/4 cup rice vinegar, then add about 1 cup of thinly sliced vegetables of choice. Massage the vegetables in the marinade and allow them to rest for 10 minutes.

You can add some water too, but the veggies already release some water while marinating. The pickles can be used right away or stored in an airtight container in the fridge for up to 1 week.

Vietnamese Grilled Pork Noodles

Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating time: 30 minutes
Total Time: 55 minutes
Servings: 4
Calories: 444kcal

Ingredients

  • 1 pound pork shoulder sliced into thin strips
  • 1 Tbsp. fish sauce
  • ½ Tbsp. sweet soy sauce or regular
  • 3 Tbsp. sugar
  • 1 Tbsp. vegetable oil
  • 1 tsp. minced garlic
  • 1 shallot finely diced
  • 1 bunch spring onions finely diced
  • 1/2 tsp. black pepper
  • 1 package vermicelli noodles
  • Butter lettuce
  • Fresh herbs such as cilantro, mint, and Thai basil
  • Pickled vegetables
  • Crushed peanuts optional

Nuoc cham dipping sauce:

  • 6 Tbsp. water
  • 2 Tbsp. sugar
  • 1 ½ Tbsp. fresh lime juice
  • 2 Tbsp. fish sauce
  • Optional: 1 clove garlic + 1 bird’s eye chili or Thai chili minced

Instructions

  • In a bowl, whisk together the fish sauce, soy sauce, sugar, vegetable oil, garlic, onion, spring onions, and black pepper. Add the pork strips and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
  • Preheat a grill or grill pan over medium-high heat. Thread the pork strips onto skewers. Grill for 3-4 minutes per side, or until cooked and slightly charred.
  • Meanwhile, cook the vermicelli noodles according to the package instructions.
  • Mix the ingredients for the nuoc cham dipping sauce until the sugar dissolves.
  • Assemble the bowls by placing a serving of vermicelli noodles in the bottom, and topping them with grilled pork, lettuce, fresh herbs, pickled vegetables, and crushed peanuts (if using). Drizzle with nuoc cham. Enjoy!

Video

Nutrition

Calories: 444kcal | Carbohydrates: 72g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 46mg | Sodium: 1073mg | Potassium: 514mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2622IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 3mg

Recent Recipes