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Vietnamese Bún Thịt Nướng (Grilled Pork Vermicelli)

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Grilled pork vermicelli with herbs, pickled vegetables, cucumber, peanuts, and dipping sauce.
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Bún thịt nướng is a Vietnamese vermicelli bowl built around smoky grilled pork, cool herbs, crisp vegetables, and a bright, salty-sweet nước chấm.

Marinate thin pork shoulder slices so they grill quickly and stay juicy, then layer them over noodles with fresh herbs and pickles for a balanced meal.

Prepare the pickles and sauce while the pork marinates; keep the noodles loosely drained so the bowl stays light rather than watery.

Serving Suggestions

Serve at room temperature with extra herbs, cucumber, crushed peanuts, and nước chấm at the table.

Rice vermicelli and grilled pork being lifted with chopsticks for serving.

Recipe Notes

The pork and pickles can be prepared a day ahead. Assemble the bowls just before serving so the noodles and vegetables keep their texture.

Grilled pork vermicelli with herbs, pickled vegetables, cucumber, peanuts, and dipping sauce.

Vietnamese Bún Thịt Nướng (Grilled Pork Vermicelli)

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Smoky grilled pork layered over rice vermicelli with herbs, pickled vegetables, peanuts, and nước chấm.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Vietnamese
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and Marinade
  • 1.3 lb pork shoulder, thinly sliced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 2 cloves garlic, minced
  • 1 tbsp lemongrass, finely minced
  • 2 tbsp neutral oil
Bowl and Pickles
  • 7 oz dried rice vermicelli
  • 1 large carrot, cut into matchsticks
  • 1/2 lb daikon, cut into matchsticks
  • 1 medium cucumber, sliced
  • 1/4 cup roasted peanuts, crushed
  • 1/4 cup fresh mint and cilantro loosely packed
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp granulated sugar for the pickles
  • 1/2 tsp red pepper flakes
Nước Chấm
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp water
  • 1 tbsp granulated sugar
  • 1 clove garlic, finely minced

Equipment

  • Grill or grill pan
  • Medium saucepan
  • Large bowl
  • Chef’s knife

Method
 

Marinate and Pickle:
  1. Whisk the fish sauce, soy sauce, sugar, garlic, lemongrass, and oil. Toss with the sliced pork and marinate for 20 minutes.
  2. Combine the carrot and daikon with the rice vinegar, sugar, and pepper flakes. Set aside while the pork marinates.
Cook:
  1. Soak the vermicelli in hot water according to the package directions, then rinse under cool water and drain well.
  2. Grill the pork over medium-high heat in batches until browned at the edges and cooked through, about 3 minutes per side.
Assemble:
  1. Whisk the fish sauce, lime juice, water, sugar, and garlic for the nước chấm.
  2. Divide noodles among bowls and top with pork, pickles, cucumber, herbs, and peanuts. Serve with the sauce.

Nutrition

Calories: 610kcalCarbohydrates: 66gProtein: 35gFat: 24gSaturated Fat: 6gCholesterol: 92mgSodium: 1420mgFiber: 4gSugar: 13g

Notes

  • Use thin pork slices for quick, even grilling.
  • Keep the herbs and pickles cool until assembly.

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