I’m sharing a healthy rice noodle salad topped with sweet, savory, sticky Grilled Lemongrass Pork and a bright mix of fresh herbs and vegetables, plus a small trick that ties the flavors together.

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I always chase that perfect char and sweet sticky glaze, and this Bún Thịt Nướng delivered. Thin slices of pork shoulder soak up minced fresh lemongrass and those savory notes until the edges caramelize, so every bite pops.

It’s a rice noodle salad that tricks you, light but wildly satisfying, like the Grilled Lemongrass Pork I once had at a stall, only sharper and more layered. I call it one of the Best Vietnamese Recipes I know, yet every time I make it it surprises me again.

You’ll want to try it, even if you can’t explain why.

Ingredients

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Pork shoulder: rich in protein, savory, juicy when grilled, moderate fat content
Fish sauce: salty, umami forward, tiny vitamins, adds depth not much calories
Lemongrass: citrusy, aromatic, few calories, gives brightness and subtle sweet notes
Rice vermicelli: mostly carbs, gluten free, light base so flavors pop, filling
Fresh herbs: basil mint cilantro add freshness antioxidants low calorie big aroma
Pickled carrot and daikon: tangy slightly sweet add crunch provide vitamin C
Roasted peanuts: crunchy add healthy fats protein salty contrast use sparingly
Nước chấm: sweet sour salty lime kick ties dish together watch sodium

Ingredient Quantities

1 lb (450 g) pork shoulder or pork neck, thinly sliced across the grain, a little thicker if you like

3 tbsp fish sauce (for marinade)

2 tbsp light soy sauce

2 tbsp granulated sugar or 1 1/2 tbsp honey

1 tbsp oyster sauce

1 tbsp minced fresh lemongrass (white part only)

3 cloves garlic, minced

2 small shallots, finely grated or minced

1 tbsp vegetable oil (for marinade)

1 tsp freshly ground black pepper

1 tbsp rice wine or mirin, optional

8 oz (225 g) dried rice vermicelli noodles (bún)

4 cups lettuce leaves, torn (butter, romaine or similar)

1 cucumber, thinly sliced or julienned

1 cup bean sprouts, rinsed

1 medium carrot, julienned

1 cup daikon radish, julienned

1/2 cup rice vinegar (for pickles)

3 tbsp sugar (for pickles)

1/2 tsp salt

1/4 cup water (for pickles)

1 cup Thai basil leaves

1 cup fresh mint leaves

1 cup cilantro leaves

3 scallions, thinly sliced

1/2 cup roasted peanuts, crushed

1/4 cup fried shallots, optional but great

1/3 cup fish sauce (for nước chấm)

1/3 cup fresh lime juice

1/2 cup water (for nước chấm)

3 tbsp sugar (for nước chấm)

2 cloves garlic, minced (for nước chấm)

1 to 2 Thai bird chiles, thinly sliced

Vegetable oil for grilling or brushing, about 1 tbsp

Lime wedges for serving

How to Make this

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1. Mix the marinade: in a bowl combine 3 tbsp fish sauce, 2 tbsp light soy sauce, 2 tbsp granulated sugar or 1 1/2 tbsp honey, 1 tbsp oyster sauce, 1 tbsp minced lemongrass (white part only), 3 cloves garlic minced, 2 small grated shallots, 1 tbsp vegetable oil, 1 tsp freshly ground black pepper and 1 tbsp rice wine or mirin if using. Add the 1 lb pork shoulder or pork neck sliced thin across the grain, toss so every piece is coated and let it marinate at least 30 minutes, better 2 to 4 hours or overnight in the fridge.

2. Make quick pickles: put 1/2 cup rice vinegar, 3 tbsp sugar, 1/2 tsp salt and 1/4 cup water in a jar or bowl, stir to dissolve then add 1 medium julienned carrot and 1 cup julienned daikon radish. Press down and let sit 20 to 30 minutes while you prep everything else.

3. Cook the rice vermicelli: soak or cook 8 oz dried rice vermicelli according to package instructions until tender, drain and rinse under cold water to stop cooking. Let it drain well, fluff with forks so it does not clump.

4. Make nước chấm: in a small bowl stir together 1/3 cup fish sauce, 1/3 cup fresh lime juice, 1/2 cup water and 3 tbsp sugar until sugar dissolves. Add 2 cloves garlic minced and 1 to 2 Thai bird chiles thinly sliced. Taste and adjust with more lime or sugar if it tastes too salty or too sour.

5. Heat a grill or heavy skillet and brush with about 1 tbsp vegetable oil. Grill the marinated pork in batches over high heat so it chars a little, about 1 to 3 minutes per side for thin slices, longer if thicker. Don’t crowd the pan or they will steam not char. Transfer to a plate and let rest a few minutes then slice across the grain into bite sized pieces if needed.

6. Prep the salad components: tear 4 cups lettuce leaves, thinly slice 1 cucumber or julienne it, rinse 1 cup bean sprouts, pick and rinse 1 cup Thai basil leaves, 1 cup mint leaves and 1 cup cilantro leaves, thinly slice 3 scallions. Crush 1/2 cup roasted peanuts and have 1/4 cup fried shallots ready if using.

7. Assemble bowls: divide rice vermicelli among bowls or plates, top with lettuce, cucumber, bean sprouts, pickled carrot and daikon, julienned carrot if you saved extra, then add the grilled pork on top.

8. Finish and garnish: scatter basil, mint, cilantro, scallions, crushed peanuts and fried shallots over each bowl. Serve with lime wedges.

9. Serve with nước chấm on the side or drizzle a few tablespoons over each bowl before eating so the noodles and veggies get coated. Leftover pork keeps 2 to 3 days refrigerated, pickles will keep longer.

Equipment Needed

1. Large mixing bowl, for the marinade and the quick pickles, you’ll use it a lot
2. Measuring cups and spoons, to measure fish sauce, sugar, rice wine etc.
3. Sharp chef’s knife and a vegetable peeler, for slicing pork and julienning carrot/daikon
4. Cutting board, sturdy and roomy so you dont crowd things
5. Small pot to cook the rice vermicelli
6. Fine mesh strainer or colander to drain and rinse the noodles
7. Grill or heavy skillet (cast iron is best) and tongs or a spatula to char the pork
8. Small bowl and spoon for mixing nước chấm, plus a jar or small bowl to quick-pickle the veg
9. Serving bowls, chopsticks or forks, and a fork to fluff the noodles before plating

FAQ

How long should I marinate the pork? At least 1 hour if you're short on time, but overnight 8 to 12 hours is best for deep flavor, up to 24 hours is fine. If you marinate way longer the texture can get a little mushy so don't leave it for days.

What's the best cut and how do I slice it? Pork shoulder or pork neck are ideal because they have fat and stay juicy. Slice thinly across the grain for tenderness, or chill the meat in the freezer 20 to 30 minutes first so it slices cleanly. If you like thicker pieces go a bit thicker, just adjust cooking time.

Can I cook this without a grill? Yes, totally. A very hot cast iron pan or grill pan gives good char, broil in the oven works too. Use a little oil, cook in small batches so the meat gets color not steam, and crank the heat for quick caramelization.

What can I use instead of fish sauce or sugar? Sugar can be swapped for honey, brown sugar, or palm sugar at about the same sweetness. For fish sauce try a mix of light soy sauce with a splash of lime juice or rice vinegar to add some tang, it's not exactly the same but it works in a pinch.

How do I assemble the bún thịt nướng bowls? Cook the rice vermicelli per package, rinse in cold water and drain. Layer torn lettuce, noodles, cucumber, pickled carrot and daikon, bean sprouts, herbs and grilled pork. Drizzle with nước chấm, sprinkle crushed peanuts, fried shallots and scallions, serve with lime wedges.

How long will leftovers keep and how should I reheat them? Store pork in an airtight container in the fridge 3 to 4 days, or freeze up to 2 months. Reheat quickly in a hot skillet or under the broiler to keep some crispness, or warm in the oven at 350°F until heated through. Keep the pickles and nước chấm separate until serving so things stay fresh.

The Best Vietnamese Grilled Pork – BÚN THỊT NƯỚNG Recipe Substitutions and Variations

Pork shoulder or pork neck: swap for boneless chicken thighs (similar fat and grill-friendly), or pork tenderloin if you want leaner meat just slice thinner and marinate less, or try beef skirt/flank for a different but tasty result.
Fish sauce (for marinade): use light soy sauce plus a splash of lime and a pinch of salt, or tamari for gluten-free, or add a little Worcestershire or anchovy paste to soy for that same umami punch.
Rice vermicelli (bún): use other thin rice stick noodles of similar width, cellophane/glass noodles in a pinch, or even angel hair/spaghetti cooked al dente then rinsed if you got nothing else.
Thai basil: substitute sweet basil plus extra mint to mimic the sweet-anise note, or use shiso/perilla if you can find it, or just more cilantro and mint for a bright herb mix.

Pro Tips

1) Marinate longer and bring meat to room temp before cooking. Overnight in the fridge gives way more flavor, then sit it out 20 to 30 minutes before grilling so it chars instead of steams.

2) Get the pan or grill screaming hot and don’t crowd it. Cook in small batches so you get quick browning, then let the pieces rest a few minutes before slicing across the grain.

3) Stop the vermicelli from clumping by rinsing under cold water, spreading it on a tray to cool, and tossing with a teaspoon of neutral oil or a little of the nước chấm. That keeps strands separate and prevents cold glue.

4) Heat the pickle brine so the sugar dissolves fully, then cool it before pouring over the veggies. Taste the pickles after 20 to 30 minutes and drain a bit if they get too watery, you want bright crunch not soggy salad.

5) Layer textures and aromas at the end. Lightly crush peanuts just before serving, bruise basil leaves with your fingers to wake them up, and add fried shallots last for crispness. Store components separately if making ahead so nothing gets limp.

The Best Vietnamese Grilled Pork – BÚN THỊT NƯỚNG Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I'm sharing a healthy rice noodle salad topped with sweet, savory, sticky Grilled Lemongrass Pork and a bright mix of fresh herbs and vegetables, plus a small trick that ties the flavors together.

Servings

servings

Calories

625

kcal

Equipment: 1. Large mixing bowl, for the marinade and the quick pickles, you’ll use it a lot
2. Measuring cups and spoons, to measure fish sauce, sugar, rice wine etc.
3. Sharp chef’s knife and a vegetable peeler, for slicing pork and julienning carrot/daikon
4. Cutting board, sturdy and roomy so you dont crowd things
5. Small pot to cook the rice vermicelli
6. Fine mesh strainer or colander to drain and rinse the noodles
7. Grill or heavy skillet (cast iron is best) and tongs or a spatula to char the pork
8. Small bowl and spoon for mixing nước chấm, plus a jar or small bowl to quick-pickle the veg
9. Serving bowls, chopsticks or forks, and a fork to fluff the noodles before plating

Ingredients

1 lb (450 g) pork shoulder or pork neck, thinly sliced across the grain, a little thicker if you like
3 tbsp fish sauce (for marinade)
2 tbsp light soy sauce
2 tbsp granulated sugar or 1 1/2 tbsp honey
1 tbsp oyster sauce
1 tbsp minced fresh lemongrass (white part only)
3 cloves garlic, minced
2 small shallots, finely grated or minced
1 tbsp vegetable oil (for marinade)
1 tsp freshly ground black pepper
1 tbsp rice wine or mirin, optional
8 oz (225 g) dried rice vermicelli noodles (bún)
4 cups lettuce leaves, torn (butter, romaine or similar)
1 cucumber, thinly sliced or julienned
1 cup bean sprouts, rinsed
1 medium carrot, julienned
1 cup daikon radish, julienned
1/2 cup rice vinegar (for pickles)
3 tbsp sugar (for pickles)
1/2 tsp salt
1/4 cup water (for pickles)
1 cup Thai basil leaves
1 cup fresh mint leaves
1 cup cilantro leaves
3 scallions, thinly sliced
1/2 cup roasted peanuts, crushed
1/4 cup fried shallots, optional but great
1/3 cup fish sauce (for nước chấm)
1/3 cup fresh lime juice
1/2 cup water (for nước chấm)
3 tbsp sugar (for nước chấm)
2 cloves garlic, minced (for nước chấm)
1 to 2 Thai bird chiles, thinly sliced
Vegetable oil for grilling or brushing, about 1 tbsp
Lime wedges for serving

Directions

Mix the marinade: in a bowl combine 3 tbsp fish sauce, 2 tbsp light soy sauce, 2 tbsp granulated sugar or 1 1/2 tbsp honey, 1 tbsp oyster sauce, 1 tbsp minced lemongrass (white part only), 3 cloves garlic minced, 2 small grated shallots, 1 tbsp vegetable oil, 1 tsp freshly ground black pepper and 1 tbsp rice wine or mirin if using. Add the 1 lb pork shoulder or pork neck sliced thin across the grain, toss so every piece is coated and let it marinate at least 30 minutes, better 2 to 4 hours or overnight in the fridge.
Make quick pickles: put 1/2 cup rice vinegar, 3 tbsp sugar, 1/2 tsp salt and 1/4 cup water in a jar or bowl, stir to dissolve then add 1 medium julienned carrot and 1 cup julienned daikon radish. Press down and let sit 20 to 30 minutes while you prep everything else.
Cook the rice vermicelli: soak or cook 8 oz dried rice vermicelli according to package instructions until tender, drain and rinse under cold water to stop cooking. Let it drain well, fluff with forks so it does not clump.
Make nước chấm: in a small bowl stir together 1/3 cup fish sauce, 1/3 cup fresh lime juice, 1/2 cup water and 3 tbsp sugar until sugar dissolves. Add 2 cloves garlic minced and 1 to 2 Thai bird chiles thinly sliced. Taste and adjust with more lime or sugar if it tastes too salty or too sour.
Heat a grill or heavy skillet and brush with about 1 tbsp vegetable oil. Grill the marinated pork in batches over high heat so it chars a little, about 1 to 3 minutes per side for thin slices, longer if thicker. Don’t crowd the pan or they will steam not char. Transfer to a plate and let rest a few minutes then slice across the grain into bite sized pieces if needed.
Prep the salad components: tear 4 cups lettuce leaves, thinly slice 1 cucumber or julienne it, rinse 1 cup bean sprouts, pick and rinse 1 cup Thai basil leaves, 1 cup mint leaves and 1 cup cilantro leaves, thinly slice 3 scallions. Crush 1/2 cup roasted peanuts and have 1/4 cup fried shallots ready if using.
Assemble bowls: divide rice vermicelli among bowls or plates, top with lettuce, cucumber, bean sprouts, pickled carrot and daikon, julienned carrot if you saved extra, then add the grilled pork on top.
Finish and garnish: scatter basil, mint, cilantro, scallions, crushed peanuts and fried shallots over each bowl. Serve with lime wedges.
Serve with nước chấm on the side or drizzle a few tablespoons over each bowl before eating so the noodles and veggies get coated. Leftover pork keeps 2 to 3 days refrigerated, pickles will keep longer.

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.