Authentic Bun Thit Nuong (Vietnamese Grilled Pork Vermicelli Bowls)
Made in less than an hour, this refreshing Bun Thit Nuong is the perfect example of balance. Grilled pork is served in a bowl of vermicelli paired with fresh herbs, pickled vegetables, and nuoc cham.
- Prep time
- 40 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb pork shoulder (cut into ⅛ inch pieces, see note 1)
- 2 stalks lemongrass (minced, see note 2)
- 1 shallot (minced, see note 3)
- 2 cloves garlic (minced)
- 2 tbsp fish sauce
- 1 tbsp soy sauce (see note 4)
- 1 tbsp oyster sauce (see note 5)
- 2 tbsp vegetable oil (see note 6)
- 1 tbsp honey
- 1 tbsp light brown sugar (see note 7)
- 2 cups lettuce (~8 lettuce leaves)
- ¼ cup pickled daikon
- ¼ cup pickled carrots
- ½ cup cucumbers (thinly sliced)
- ¼ cup mint
- 16 oz vermicelli noodles
- 2 tbsp peanuts (optional, crushed)
- ½ cup Vietnamese dipping sauce
Instructions
- 1
Add all the ingredients for the pork marinade to a large bowl. Mix and let it marinate for 30 minutes. For the best flavor, marinate for at least an hour.
- 2
While the pork is marinating, prep the rest of your ingredients. Make your Vietnamese dipping sauce, boil your vermicelli noodles, pickled your daikon and carrots, and cut your cucumbers. If you are making peanuts, prep these as well.
- 3
Prep your grill. I used an indoor grill, so I heat it up for 10 minutes. Grill your pork pieces for 1-2 minutes on each side until you get nice grill marks and the pork is cooked through.
- 4
Now you're ready to make your vermicelli bowls! Add vermicelli noodles to a bowl. Follow with a few pieces of lettuce, pickled daikon, pickled carrots, cucumbers, and mint. Finish it off with crushed peanuts and a drizzle of Vietnamese dipping sauce.