I perfected a Vietnamese Noodle Bowl With Grilled Pork with caramelized lemongrass pork, pickled carrots, fresh herbs, crunchy veggies, salty peanuts, and my Vietnamese Special Sauce.

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I’ve been chasing the perfect Bún Thịt Nướng for years, and this bowl finally made me stop and take notes. Caramelized pork shoulder meets slippery rice vermicelli noodles, and the contrast of crunchy, tangy and sweet keeps pulling you back.

It’s part obsession, part comfort, the sort of Vermicelli Recipes that makes you rethink takeout. You’ll want to know why each bite feels so balanced, but you’ll probably eat first and ask questions later.

I call it my Vietnamese Noodle Bowl With Grilled Pork, the bowl that ruins ordinary lunches forever. Trust me, one bite and you’ll start planning dinner around it, even on a weeknight.

Ingredients

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Rice vermicelli: Light rice noodles, mostly carbs for energy, easily digestible, gentle on stomach.
Pork: Rich in protein and iron, keeps you full, choose lean cuts to cut fat.
Fish sauce: Salty, umami booster, adds savory depth and authentic Vietnamese flavor to dishes.
Brown sugar: Caramel sweetness that balances savory and sour, helps with slight charring too.
Lemongrass: Citrusy, floral herb that lifts heavy flavors, gives a bright refreshing note.
Pickled carrots and daikon: Tangy, crunchy pickles add acidity and fiber, cuts richness and adds zip.
Fresh herbs: Mint, basil, cilantro add cool aromatic freshness and lots of vitamins.
Crushed peanuts: Provide crunch, healthy fats, and a toasty nutty finish, though high calorie.

Ingredient Quantities

12 oz (340 g) rice vermicelli noodles (bún)

1 lb (450 g) pork shoulder or pork loin, thinly sliced

3 tbsp fish sauce (for pork marinade)

2 tbsp light soy sauce or 1 tbsp oyster sauce, optional

3 tbsp brown sugar or honey (for marinade and caramelizing)

2 cloves garlic, minced

1 shallot, minced

1 stalk lemongrass, white part minced

1 tsp freshly ground black pepper

1 tbsp vegetable oil (for grilling)

2 medium carrots, julienned

1 small daikon radish, julienned (about 8 oz)

1/2 cup rice vinegar (for pickling)

1/3 cup granulated sugar (for pickling)

1/2 cup warm water (for pickling)

1 tsp salt (for pickling)

1/3 cup fish sauce (for nuoc cham dipping sauce)

1/2 cup warm water (for nuoc cham)

1/3 cup granulated sugar (for nuoc cham)

3 tbsp fresh lime juice

1 clove garlic, minced (for nuoc cham)

1 small red chili or 1 bird’s eye chili, thinly sliced

1 small cucumber, thinly sliced

1 head lettuce or about 2 cups shredded lettuce

1 cup mixed fresh herbs loosely packed (mint, Thai basil, cilantro)

1 cup bean sprouts, rinsed (optional)

1/4 cup roasted peanuts, crushed

2 scallions, thinly sliced

Lime wedges for serving, optional

How to Make this

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1. Make the quick pickles: stir 1/2 cup rice vinegar, 1/3 cup granulated sugar, 1/2 cup warm water and 1 tsp salt until mostly dissolved, then toss in the julienned carrots and daikon; let sit at room temp 15–30 minutes or chill for up to a day.

2. Mix the pork marinade: in a bowl combine 3 tbsp fish sauce, 2 tbsp brown sugar or honey, 2 cloves minced garlic, 1 minced shallot, the white part of 1 stalk lemongrass minced, 1 tsp freshly ground black pepper and 2 tbsp light soy sauce or 1 tbsp oyster sauce if using; add the thinly sliced pork, massage it in, and marinate at least 30 minutes or up to 4 hours (tip: freeze pork 20 minutes first to slice thiner).

3. Cook the rice vermicelli: follow package directions — usually soak or boil 3–4 minutes until tender, drain and rinse under cold water to stop cooking so noodles dont clump; toss with a little oil if you’re making ahead.

4. Grill or pan sear the pork: heat a grill or a heavy skillet with 1 tbsp vegetable oil until very hot, shake off excess marinade and cook pork in a single layer until nicely charred and cooked through, about 1–2 minutes per side for thin slices; when almost done sprinkle the remaining 1 tbsp brown sugar or honey and let it caramelize a quick 30–60 seconds for that sticky glaze, watch closely so it doesnt burn.

5. Make the nuoc cham dipping sauce: dissolve 1/3 cup granulated sugar into 1/2 cup warm water, stir in 1/3 cup fish sauce, 3 tbsp fresh lime juice, 1 clove minced garlic and thinly sliced chili to taste; taste and adjust: more lime if too salty, more water if too strong.

6. Prep the fresh stuff: thinly slice 1 small cucumber, shred or chop about 2 cups lettuce, pick and roughly chop 1 cup mixed herbs (mint, Thai basil, cilantro), rinse 1 cup bean sprouts if using, slice 2 scallions thinly and crush 1/4 cup roasted peanuts.

7. Assemble bowls: divide noodles into bowls, top with lettuce, cucumber, a handful of pickled carrots and daikon, bean sprouts and herbs, then pile on the caramelized pork.

8. Finish and serve: drizzle or serve nuoc cham on the side so everyone can add as much as they like, sprinkle crushed peanuts and scallions over each bowl and add lime wedges for extra brightness.

9. Quick hacks and tips: if you don’t have lemongrass use extra shallot and a splash of lime, char the pork over high heat for better caramelization, make pickles and sauce a day ahead to save time, and if noodles stick rinse them briefly under hot water then cold; serve immediately for best texture.

Equipment Needed

1. Sharp chef’s knife, for very thinly slicing pork and julienning carrots and daikon (tip: freeze pork 20 minutes first to slice thinner)
2. Sturdy cutting board
3. Mixing bowls, a small one for pickles and sauce and a medium one for the marinade
4. Measuring cups and spoons
5. Heavy skillet or grill pan or outdoor grill, plus tongs for flipping
6. Large pot for soaking/boiling the rice vermicelli
7. Colander or fine mesh sieve to drain and rinse the noodles, dont let them clump
8. Jar or airtight container for the quick pickles and for chilling the nuoc cham
9. Citrus juicer or reamer and a small whisk or fork to dissolve sugar and blend the sauce

FAQ

Q: How long should I marinate the pork? A: At least 30 minutes for flavor, but 4 hours or overnight in the fridge is best. The longer it sits, the more tender and flavorful it gets, but dont leave it out at room temp.

Q: I dont have a grill, can I still make this? A: Sure, use a hot cast iron pan or broiler. Brush with a little oil, cook the thin slices 3 to 4 minutes per side until you get nice browned edges, or broil on high watching closely so it doesnt burn.

Q: How do I keep the rice vermicelli from sticking together? A: Cook per package or pour boiling water over them and let sit until tender, then rinse really well with cold water and toss lightly with a tiny bit of oil or sesame oil. Serve chilled or room temp so they dont clump.

Q: Can I make a vegetarian version? A: Yes, swap the pork for firm tofu or seitan, grill or pan cook it with the same marinade but replace fish sauce with soy sauce plus a splash of mushroom soy or a little miso to add umami. For the dipping sauce use soy sauce or vegan fish sauce alternative instead of fish sauce.

Q: How quick do the pickled carrots and daikon get ready? A: With the 1 2 1 pickling mix in the recipe they start tasting good after 15 to 30 minutes, but theyre best after an hour. Store them in the fridge and they keep crunchy for several days.

Q: How should I store leftovers and how long do they last? A: Keep components separate if you can. Pork, noodles, pickles and sauce stored in airtight containers in the fridge will last 2 to 3 days. Reheat the pork in a pan to keep it tasty, and refresh the noodles by rinsing with warm water if they seem dry.

Bún Thịt Nướng (Vietnamese Grilled Pork With Vermicelli) Recipe Substitutions and Variations

Rice vermicelli noodles: swap for thin spaghetti or angel hair pasta if you cant find bún. Cook a little less than package says and rinse with cold water after draining so it doesnt clump.
Pork shoulder/pork loin: use boneless chicken thighs or breasts grilled the same way, or firm tofu or tempeh for a vegetarian version. Marinate same time but shorten cook time for chicken, press tofu first to remove extra water.
Fish sauce (for pork and nuoc cham): replace with light soy sauce plus a squeeze of lime for salty, savory flavor, or use tamari and a teaspoon of miso for a vegetarian umami kick.
Rice vinegar or granulated sugar (for pickling): substitute apple cider vinegar or white wine vinegar for the rice vinegar, and swap granulated sugar for honey or palm sugar. Warm the liquid a bit to dissolve honey then cool before pouring over the veggies.

Pro Tips

– Freeze the pork about 20 minutes before slicing so it firms up and you can cut really thin pieces, then slice against the grain for tenderness. Don’t over-marinate thin loin cuts though or they’ll get mushy, 30 minutes to a few hours is enough.

– Get your pan or grill screaming hot and cook the pork in a single layer so it chars instead of steams. Shake off extra marinade so it wont flare up, then sprinkle the sugar at the very end and watch it carefully while it caramelizes, it goes from glossy to burnt in seconds.

– For the vermicelli: stop the cooking by rinsing under cold water and toss with a little neutral oil if you make them ahead so they dont clump. If they do stick, plunge them briefly in very hot water then cold to loosen, or give them a quick toss in the microwave with a damp paper towel to loosen before serving.

– Make the pickles and the nuoc cham a day ahead if you can, the flavors get better and it saves time. Taste the sauce and tweak it to your palate more lime if it’s too salty, more water if too strong, and if you’re out of lemongrass use extra shallot plus a squeeze of lime for brightness.

Bún Thịt Nướng (Vietnamese Grilled Pork With Vermicelli) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected a Vietnamese Noodle Bowl With Grilled Pork with caramelized lemongrass pork, pickled carrots, fresh herbs, crunchy veggies, salty peanuts, and my Vietnamese Special Sauce.

Servings

servings

Calories

884

kcal

Equipment: 1. Sharp chef’s knife, for very thinly slicing pork and julienning carrots and daikon (tip: freeze pork 20 minutes first to slice thinner)
2. Sturdy cutting board
3. Mixing bowls, a small one for pickles and sauce and a medium one for the marinade
4. Measuring cups and spoons
5. Heavy skillet or grill pan or outdoor grill, plus tongs for flipping
6. Large pot for soaking/boiling the rice vermicelli
7. Colander or fine mesh sieve to drain and rinse the noodles, dont let them clump
8. Jar or airtight container for the quick pickles and for chilling the nuoc cham
9. Citrus juicer or reamer and a small whisk or fork to dissolve sugar and blend the sauce

Ingredients

12 oz (340 g) rice vermicelli noodles (bún)
1 lb (450 g) pork shoulder or pork loin, thinly sliced
3 tbsp fish sauce (for pork marinade)
2 tbsp light soy sauce or 1 tbsp oyster sauce, optional
3 tbsp brown sugar or honey (for marinade and caramelizing)
2 cloves garlic, minced
1 shallot, minced
1 stalk lemongrass, white part minced
1 tsp freshly ground black pepper
1 tbsp vegetable oil (for grilling)
2 medium carrots, julienned
1 small daikon radish, julienned (about 8 oz)
1/2 cup rice vinegar (for pickling)
1/3 cup granulated sugar (for pickling)
1/2 cup warm water (for pickling)
1 tsp salt (for pickling)
1/3 cup fish sauce (for nuoc cham dipping sauce)
1/2 cup warm water (for nuoc cham)
1/3 cup granulated sugar (for nuoc cham)
3 tbsp fresh lime juice
1 clove garlic, minced (for nuoc cham)
1 small red chili or 1 bird's eye chili, thinly sliced
1 small cucumber, thinly sliced
1 head lettuce or about 2 cups shredded lettuce
1 cup mixed fresh herbs loosely packed (mint, Thai basil, cilantro)
1 cup bean sprouts, rinsed (optional)
1/4 cup roasted peanuts, crushed
2 scallions, thinly sliced
Lime wedges for serving, optional

Directions

Make the quick pickles: stir 1/2 cup rice vinegar, 1/3 cup granulated sugar, 1/2 cup warm water and 1 tsp salt until mostly dissolved, then toss in the julienned carrots and daikon; let sit at room temp 15–30 minutes or chill for up to a day.
Mix the pork marinade: in a bowl combine 3 tbsp fish sauce, 2 tbsp brown sugar or honey, 2 cloves minced garlic, 1 minced shallot, the white part of 1 stalk lemongrass minced, 1 tsp freshly ground black pepper and 2 tbsp light soy sauce or 1 tbsp oyster sauce if using; add the thinly sliced pork, massage it in, and marinate at least 30 minutes or up to 4 hours (tip: freeze pork 20 minutes first to slice thiner).
Cook the rice vermicelli: follow package directions — usually soak or boil 3–4 minutes until tender, drain and rinse under cold water to stop cooking so noodles dont clump; toss with a little oil if you’re making ahead.
Grill or pan sear the pork: heat a grill or a heavy skillet with 1 tbsp vegetable oil until very hot, shake off excess marinade and cook pork in a single layer until nicely charred and cooked through, about 1–2 minutes per side for thin slices; when almost done sprinkle the remaining 1 tbsp brown sugar or honey and let it caramelize a quick 30–60 seconds for that sticky glaze, watch closely so it doesnt burn.
Make the nuoc cham dipping sauce: dissolve 1/3 cup granulated sugar into 1/2 cup warm water, stir in 1/3 cup fish sauce, 3 tbsp fresh lime juice, 1 clove minced garlic and thinly sliced chili to taste; taste and adjust: more lime if too salty, more water if too strong.
Prep the fresh stuff: thinly slice 1 small cucumber, shred or chop about 2 cups lettuce, pick and roughly chop 1 cup mixed herbs (mint, Thai basil, cilantro), rinse 1 cup bean sprouts if using, slice 2 scallions thinly and crush 1/4 cup roasted peanuts.
Assemble bowls: divide noodles into bowls, top with lettuce, cucumber, a handful of pickled carrots and daikon, bean sprouts and herbs, then pile on the caramelized pork.
Finish and serve: drizzle or serve nuoc cham on the side so everyone can add as much as they like, sprinkle crushed peanuts and scallions over each bowl and add lime wedges for extra brightness.
Quick hacks and tips: if you don't have lemongrass use extra shallot and a splash of lime, char the pork over high heat for better caramelization, make pickles and sauce a day ahead to save time, and if noodles stick rinse them briefly under hot water then cold; serve immediately for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.