Tender pieces of marinated pork, stir fried until crisp on a bed of rice noodles, bean sprouts, and fresh herbs and served with Vietnamese dipping sauce (nuoc cham), this Vietnamese Pork Noodle Bowl (Bún Thịt Nướng) is delicious and super easy to make – perfect for those weeknight dinners!
Guys, listen to me.
Vietnamese grilled pork is the s***. Seriously.
I mean the pork in this Vietnamese pork noodle bowl isn’t technically grilled for this recipe, but the flavors are the same.
And you could totally grill it if you wanted too!
This recipe calls for pork butt or shoulder, which I think is important. You want the extra fattiness of the pork butt/shoulder to add flavor to your pork.
You know how I love fatty meat.
That’s where the flavor at.
Most of these ingredients should be easy to find, but you can also buy them through these Amazon affiliate links (I make a small commission if you buy through these links):
You’ll also want to stock up on fresh herbs such as mint, basil and cilantro. The fresh herbs really add a freshness (duh) to the noodle bowls.
I almost always have some because I make a pretty large batch of it.
And guys, real quick.
I got this new wok for Christmas. The boyfriend did good.
I absolutely love it. It’s like my baby now. It’s up there with my Instant Pot (and you know how much I love that!).
But I can’t find it again anywhere! The same company (Craft Wok) makes the wok below, which is 2 inches larger (which means heavier) than mine, and does not have the long handle. But I love the quality of the carbon steel and it has started to blacken up really nicely. So here it is, if you’re interesting (note I have NOT used the wok pictured below). I’ll come back and update if they put the one I use for sale up again.
Making the vietnamese pork noodle bowls
First, you’ll want to cut your pork into 1-2″ pieces. **If you’re planning on grilling the pork, you can leave it in larger pieces.**
Then place all your marinade ingredients in a bowl, add the pork and refrigerate overnight.
Go about your life.
We’ve already done most of the work by now.
The next day, place your vermicelli noodles in a bowl and cover with boiling water. Let sit until the noodles are tender, usually about 5 minutes.
Drain your noodles and gather your veggies and herbs.
Heat 1-2 tbsp. oil in a wok and add about 1/3 of your pork.
**it is important not to put too much food in your wok at once. Otherwise your food will steam and you won’t get that beautiful crust!**
Stir fry for about 5 minutes, or until pork has a nice brown crust on the outside (by the time it gets a crust, it should be fully cooked).
You may need to add more oil between batches.
While your pork is cooking, prepare your noodle bowls.
Add noodles in the bottom, then garnish with cucumbers, bean sprouts, pickled veggies, jalapenos and fresh herbs.
Place your pork on top (1/2 to 1 cup, depending on your preference) and garnish with crushed peanuts.
And the best part….
Pour 1/4 cup of the Vietnamese dipping sauce (nuoc cham) right on top.
If you want some extra spice, feel free to make use of that yummy sriracha, but your nuoc cham should pack a pretty good spice punch.
If you love the flavors in this recipe, you’re going to LOVE these other Vietnamese dishes:
Did you make this recipe? Leave a comment below and rate it – I want to know what you think!
- 1 lbs. pork butt/shoulder cut in 1-2" pieces
- 12 oz. dried vermicelli noodles
- 1-2 cups bean sprouts
- 1 cucumber sliced
- Pickled carrots/daikon
- 1/2 cup peanuts crushed
- Sliced jalapenos
- Fresh mint cilantro and green onions for garnish
- Nuoc Cham
- 5 cloves garlic minced
- 2 tbsp. lemongrass paste
- 1 tbsp. honey
- 1 tbsp. fish sauce
- 2 tbsp. soy sauce
- 1 shallot minced
- 1 tsp. black pepper
- 1 tbsp. coconut sugar brown sugar can be substituted
Combine all marinade ingredients in a bowl and add pork, ensuring pork is coated on all sides with marinade.
Place the dried vermicelli noodles in a bowl and cover with boiling water. Let them soak for 5 minutes, or until desired doneness is reached. Drain.
Heat 3 tbsp. oil in a wok over high heat. Add the pork, in 3 batches, and cook until done, about 5 minutes. Stir often to ensure pork doesn't burn.
Place desired amount of noodles in a bowl. Place pork (1/4 cup), bean sprouts, fresh herbs, pickled carrots/daikon, cucumbers and crushed peanuts on top.
Pour about 1/4 cup of Nuoc Cham (Vietnamese dipping sauce) over the top.
If you want to grill your pork, leave it in larger pieces so it doesn't fall through the grates. Heat grill to 500 degrees and cook for 3-4 minutes per side, until pork is cooked through.