Vietnamese Grilled Pork & Rice Noodle BunThitNuong

Heather Trice


This is my absolute favorite Vietnamese dish. We eat it several times a year, especially in the summer. If I have radishes, kohlrabi, or other crunchy veggies in the fridge I throw those into the salad part as well.
You can also add a small eggroll sliced in about 4 chunks to the top if you like.


☆☆☆☆☆ 0 votes

1 Hr 30 Min
20 Min



  • 1 1/2 lb
    pork sliced (shoulder is a good cut for this)
  • 3 Tbsp
    shallots, minced
  • 1 1/2 Tbsp
    garlic, minced
  • 1/4 c
  • 1 Tbsp
    fish sauce
  • 1/2 Tbsp
    thick soy sauce(if availble, otherwise substitute 1 t of regular)
  • 1/2 Tbsp
    black pepper
  • 3 Tbsp
    neutral cooking oil

  • 1 pkg
    rice vermicelli (small or medium thickness) cooked to package directions
  • 1 bunch
    mint, chopped
  • 1 bunch
    thai basil, chopped (regular fresh basil can be substituted)
  • 1 bunch
    cilantro, chopped (can be omitted it you don't like cilantro)
  • 1 small
    head of romain or red leaf lettuce, shredded
  • 1 medium
    cucumber, cut into matchsticks
  • 1 c
    matchstick carrots
  • 1 c
    fresh bean sprouts
  • 1/2 c
    chopped peanuts

  • 1/4 c
  • 1/2 c
    warm water
  • 1/4 can(s)
    fish sauce
  • 1/4 c
    white distilled vinegar or rice vinegar
  • 1/2
    lime, juiced
  • 3-4 clove
    garlic , minced
  • 2-3
    thai chili pepper, minced

How to Make Vietnamese Grilled Pork & Rice Noodle BunThitNuong


  1. Slice the uncooked pork thinly, about ⅛". It helps to slightly freeze it (optional).
    Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
    Marinate the meat for 1 hour, or overnight for better results.
    Grill or Bake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.
  2. Assemble your bowls(one per person) with veggies, noodles, and garnish(peanuts and shredded carrots). Many like to mix the whole bowl up and pour the sauce on top.
  3. Sauce: In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
    Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
    Makes about 1 1/2 cups *note* You can purchase premade Nuoc Cham at Asian Groceries if you prefer.

Printable Recipe Card

About Vietnamese Grilled Pork & Rice Noodle BunThitNuong

Course/Dish: Other Salads, Pork
Main Ingredient: Pork
Regional Style: Asian
Dietary Needs: Low Fat, Dairy Free
Other Tags: Quick & Easy, Healthy

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