Bún Thịt Nướng (Vietnamese Grilled Pork with Noodles)

vietnamese pork noodle bowl with fresh veggies and herbs

Bún Thịt Nướng (Vietnamese Grilled Pork with Noodles)

Tender pieces of marinated pork, stir fried until crisp on a bed of rice noodles, bean sprouts, fresh herbs and Nuoc Cham, Bún Thịt Nướng, or Vietnamese Grilled Pork with Noodles, is delicious and super easy to make - perfect for those weeknight dinners!

Course Main Course

Cuisine Vietnamese

Prep Time 5

Cook Time 10

Marinade 1

Total Time 1 15

Servings servings

Calories 414kcal

Author Danielle Wolter

Ingredients

1 pound pork butt/shoulder cut in 1-2" pieces
12 ounces dried vermicelli noodles
1 cup bean sprouts
1 cucumber sliced
½ cup peanuts crushed
2 jalapenos sliced
1 cup Fresh mint
1 cup Thai basil substitute regular basil
½ cup diced green onions
1 ½ cups Nuoc Cham

Marinade:

5 cloves garlic minced
2 tablespoons lemongrass paste substitute fresh lemongrass
1 tablespoon honey
1 tablespoon fish sauce
2 tablespoons soy sauce
1 shallot minced
1 teaspoon ground black pepper
1 tablespoon coconut sugar substitute brown sugar

Instructions

Cut the pork into 2" pieces. Combine the marinade ingredients in a bowl and add the pork, mixing to combine
Refrigerate for at LEAST 3 hours, but try to marinade overnight.
The next day, place the dried vermicelli noodles in a bowl and cover with boiling water. Let them soak for 5 minutes, or until they are softened.
Drain the noodles and set them aside.
Heat 2 tablespoons of oil in a wok or large cast iron skillet and add about ⅓ of your pork. The pork should be cooked in 3 batches to avoid over crowding the pan.
Stir fry for about 5-7 minutes, or until pork has a nice brown crust on the outside (by the time it gets a crust, it should be fully cooked).
Add the vermicelli noodles in the bottom of a bowl, then garnish with cucumbers, bean sprouts, pickled veggies, jalapenos and fresh herbs.
Place about ½ cup of pork on top and garnish with crushed peanuts. Pour ¼ cup of the Nuoc Cham over the whole dish.

Notes

Cook the pork in 3 batches to avoid over crowding the pan. Overcrowding the pan will cause the pork to steam instead of fry, and you won't get those beautiful caramelized edges.
If you want to grill your pork, leave it in larger pieces so it doesn't fall through the grates. Heat the grill to 500 degrees and cook for 3-4 minutes per side, until pork is cooked through.
You can also cook the pork in the oven. You will also want larger pieces for this as well. Place it on a grate over a lined baking sheet and bake it at 400F for 10-15 minutes. Finish it in the broiler to get the caramelized edges.
Add more or less nuoc cham to taste.
Marinade the pork for at least 3 hours. I highly recommend marinating overnight for the best results though.

Nutrition