Bun Thit Nuong, Vietnamese Chargrilled Pork with Rice Vermicelli Noodles

July 26th, 2010 by katie

I love the herby brightness in this noodle salad.  It is one of my favorite dishes to order out-full of flavor yet light and healthy.  It is also a great summer meal since most of the cooking is done on the grill.  You can make extra meat for Banh Mi, summer rolls, or to make up quick salads for lunch through-out the week. 

When I make dishes like this, I like to go for family recipes because I feel like they are authentic yet they work in my environment.  As much as I love lemongrass, it isn’t an ingredient readily available at most grocery stores.  Michelle‘s recipe is perfect: it has the delicious sweet, salty flavor I was looking for and yet uses ingredients that I can find easily. 

Bunt Thit Nuong

serves 4, prep 30, cook 15 min, adapted from Une-deux senses
  • 2 lbs boneless pork shoulder, thinly sliced (you can have your butcher do this for you)
  • 5 tbsp fish sauce
  • 1/4 cup sugar
  • 8 cloves garlic, minced
  • 1/2 tsp cracked black pepper
  • 1 package rice stick vermicelli noodles
  • carrots, julienned
  • cucumber, julienned
  • basil leaves
  • mint leaves
  • cilantro
  • romaine or butter lettuce
  • bean sprouts
  • roasted, salted peanuts, crushed
  • Nuoc Cham (see recipe below)
  1. In a large plastic bag or bowl, combine thinly sliced pork, fish sauce, sugar, garlic and black pepper.  Allow meat to marinate at least 30 minutes.
  2. Bring a large pot of water to boil and cook rice noodles about 4 minutes or until soft. Drain and rinse with cold water.
  3. Grill pork over a flame until cooked through and charred at the edges.  Allow meat to rest while assembling salads.
  4. Assemble salad with lettuce, herbs, vegetables, and noodles.  Thinly slice pork and add it to the salad.  Top with crushed peanuts.
  5. Serve with Nuoc Cham.

 This classic Vietnamese dipping sauce serves as your salad dressing and is also great alongside summer rolls

Nuoc Cham

makes 2 cups, prep 5 min
  • 1/3 cup fish sauce
  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tbsp lime juice (about 1 juicy lime)
  • 1 tsp sambal oelek
  • 2 cloves garlic, minced
  • 1/2 carrot, julienned
  1. Combine all ingredients in a jar or bowl and shake or stir to mix well.  Store in the refrigerator.
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Posted in Easy, Fast, Main Dish, Salads, Things I Love

7 Responses

  1. Melissa

    Woohoo!! 😀 So happy to see this!

  2. DailyChef

    Katie, this looks amazing! I’ve never really mastered Vietnamese food myself, but I love eating it. Will have to give this a try.

  3. Stefani

    Looks very interesting & colorful!

  4. Jackie at Phamfatale.com

    Mmmm Essential staples in Vietnamese cooking include nuoc mam and aromatic greens. Would love this in a banh mi!

  5. EB

    I looooooove a good banh mi. This would make a perfect one.

  6. Marty E

    How do you keep the outside of port from burning with all the sugar in the marinade?

    The idea is to cook it very quickly over a very hot flame. The sugar allows the meat to caramelize on the outside but doesn’t burn. -Katie

  7. Tyler

    Just made this!! Tastes as good if not better then the restaurant down the street. I am amazed! I could have fed 6 people instead of two with this. Only thing I did different was using red leaf lettuce… I’d probably marinate the meat in less fish sauce because it came out a little salty for my taste, but no complaints 🙂 I added a touch of rice vinegar to the nuoc cham as well. I’ll be using this recipe for a lifetime! Thanks!

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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