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Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

Vietnamese · Main

A vibrant and refreshing Vietnamese noodle bowl featuring smoky, lemongrass-marinated grilled pork, chilled rice vermicelli, crisp fresh herbs, and a tangy Nước Chấm dressing.

IntermediateHigh proteinDairy free
The EZdish collectionAI-created recipe
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Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli) — recipe cover
1 hr 35 minA little patience, a lot of flavor
Prep time20 min
Cook time15 min
Servings4 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

4 steps. Take it one step at a time.

  1. Whisk together the minced lemongrass, garlic, shallot, fish sauce, honey

    In a large bowl, whisk together the minced lemongrass, garlic, shallot, fish sauce, honey, sugar, and oil. Add the pork slices and toss to coat thoroughly. Marinate in the refrigerator for at least 1 hour or up to 24 hours.

    1 hr

  2. Preheat your grill or grill pan

    Preheat your grill or grill pan over medium-high heat. Grill the pork slices for 3-4 minutes per side until charred and fully cooked through.

    8 min

  3. Cook the rice vermicelli

    Cook the rice vermicelli in boiling water according to package instructions (usually 5-8 minutes). Drain and rinse with cold water to stop the cooking and prevent sticking.

    8 min

  4. Assemble the bowls

    Assemble the bowls: start with a bed of vermicelli, then add the bean sprouts, fresh herbs, and cucumber. Top with the grilled pork, crushed peanuts, and fried shallots. Serve with Nước Chấm dressing on the side.

A little kitchen wisdom

For the best flavor, marinate the pork overnight. If you don't have an outdoor grill, a cast-iron grill pan or the oven broiler works well to achieve those charred edges.

What you'll need

Grill or grill panLarge potColanderMixing bowls
Keep the good going

For now. And for later.

Make it ahead

The pork can be marinated 24 hours in advance. Nước Chấm dressing can be made up to a week ahead.

Store & enjoy

Store components separately in the fridge. Reheat the pork before serving; keep noodles and herbs chilled. Microwave the pork for 1 minute or quickly sear in a pan.

Allergens

Contains fish, peanuts.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)
Step 1 of 4

Whisk together the minced lemongrass, garlic, shallot, fish sauce, honey

In a large bowl, whisk together the minced lemongrass, garlic, shallot, fish sauce, honey, sugar, and oil. Add the pork slices and toss to coat thoroughly. Marinate in the refrigerator for at least 1 hour or up to 24 hours.

1 hr