Vietnamese Grilled Pork (bun-thit-nuong)
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13 Ingredients
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35 min total
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Serves Serves 4
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Medium
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Vietnamese
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Pork
Recipe byThe ZestyPlate Kitchen
Vietnamese grilled pork marinated in garlic, shallots and fish sauce, served over rice vermicelli with herbs, cucumber and peanuts. A vibrant noodle bowl.
Bun thit nuong is the Vietnamese noodle bowl that has everything going on at once: smoky grilled marinated pork over cool rice vermicelli, with fresh herbs, crunchy veg, peanuts and often a crisp egg roll on top. A drizzle of tangy nuoc cham ties it together, so each forkful lands somewhere between sweet, savoury, fresh and crunchy. It is a full meal in a single bowl.
Jump to recipe
Prep 20 min
Cook 15 min
Total 35 min
Medium
Scale:
- 1.5 pounds sliced Pork
- 1 package thin Rice Vermicelli
- 4-6 Egg Rolls
- 3 tablespoons minced Challots
- 1.5 tablespoons minced garlic Garlic
- ¼ cup Sugar
- 1 tablespoon Fish Sauce
- ½ tablespoon thick Soy Sauce
- ½ tablespoon Pepper
- 3 tablespoons Olive Oil
- Sliced Cucumber
- Leaves Mint
- Crushed Peanuts
Preparation
- Slice the uncooked pork thinly, about ⅛ inch. Firming it up in the freezer first makes this much easier.
- Mince the garlic and shallots and mix in a bowl with the sugar, fish sauce, thick soy sauce, pepper and oil until the sugar dissolves.
- Marinate the pork for 1 hour, or overnight for a better result.
- Bake the pork at 375°F for 10 to 15 minutes, until roughly 80% cooked, then finish under the broiler until golden brown, turning the pieces halfway.
- Build your bowl with the veg, noodles, egg rolls and garnishes. Some people stir the whole bowl together and pour the sauce over, while others sauce each bite as they go. Either works.
Tips from the ZestyPlate Kitchen
- Slice the pork as thinly as you can. Firming it up in the freezer for a bit makes that far easier.
- Give it at least an hour in the marinade, or leave it overnight for the fullest flavour.
- Grill or broil until the edges catch and caramelise.
- Layer the bowl with noodles, herbs and veg, then spoon the nuoc cham over the top.
Frequently Asked Questions
Pork shoulder or neck, sliced thin, stays juicy and takes on a lovely caramelised edge over the heat.
It is the everyday Vietnamese dipping sauce, made from fish sauce, lime, sugar, garlic and chilli. Spooned over the bowl, it is what makes the dish.
Go for it. The barbecue gives the best smoky char. Thread the slices onto skewers or use a grill basket so the thin pieces do not slip through.
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