bun thit nuong

Classic Vietnamese grilled lemongrass pork noodle bowl that is flavorful and mouth watering!

Bun Thit Nuong Grilled Lemongrass Pork

pork

Lemongrass (finely minced)

sugar

tbs fish sauce

tbs ground pepper

garlic (minced)

shallots (minced)

tbs sesame oil

tbs thick soy sauce

tbs sesame (toasted)

vermicelli (thin rice noodles)

herbs (mint, perilla, basil, etc)

cucumber

lettuce (thinly chopped)

peanuts

scallion oil (see notes)

nuoc cham

Marinade the pork by combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinade for at least 1-2 hrs up to overnight.

Cut any large pieces of sliced pork into managable 2-3 inch strips. Again, not too small as you do not want it to dry out and also so that it doesn’t fall through the grilling basket or too hard to skewer.  Pan fry or grill over gas grill or preferably over charcoal grill on medium to high heat until done with bit of char.

Thit Nuong

Place vermicelli in boiling water and cook according to package directions. Stirr regularly so it won’t stick to the bottom of the pot. To check for doneness, take a strand and taste. Should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop cooking process and rinse excess starch.

In large bowl, combine vermicelli with grilled pork (thit nuong) lots fresh herbs, cucumbers, beansprouts, pickled carrots and daikon, crushed roasted peanuts, scallion oil and dress with nuoc mam cham (dipping fish sauce).

Bun Thit Nuong

Rice vermicelli noodles served with Vietnamese thit nuong (grilled pork), fresh herbs, veggies, do chua, and nuoc mam cham sauce to make&nbsp; super delicious and refreshing bun thit nuong.

Bun Thit Nuong (Vietnamese Grilled Pork Rice Vermicelli Noodles)

dry rice vermicelli noodle

lbs pork shoulder/butt

lemongrass

shallots (finely chopped)

garlic (peeled and finely chopped)

Tbsp dark soy sauce

Tbsp sugar

Tbsp fish sauce

black pepper

water

Tbp fish sauce

lime

red chili (seeded if you like and finely chopped)

lettuce leaves (shredded)

Do Chua

Fresh Vietnamese perilla (tia to)

Mint leaves

Place the hot water and sugar in a jar and stir until sugar dissolve. Add the rest of the ingredients. Let it cool and then store in a jar container in the refrigerator. It will keep for about a week

To make nuoc mam cham:

Place the pork in the freezer for about 30 minutes. This will help you to slice the pork thinly. Slice the pork to about 1/4-inch thickness, about 3-4 inch in width

Place the sliced pork along with the rest of the ingredients in large mixing bowl and let them marinate for at least 1 hour or overnight up to 8 hours

Preparing thit nuong:

Bring a large pot of water to a boil. Turn the heat off after the water boils. Place the rice vermicelli noodles in and let it soak for 10 minutes. Check for doneness. It should be slightly al dente and no longer raw tasting. Soak a bit longer if it's still too hard to your liking

Rinse the noodles with cold water after you are happy with the texture. Set aside

Preparing the noodles:

Preheat the outdoor grill or grill pan (if cooking inside) and then grill the pork, about 2-3 minute each side until the pork slices cooked through and has nice char to them. Set aside

Grilling thit nuong:

Portion the noodles into an individual serving plate. Top with 3-4 slices of thit&nbsp;nuong. Dress with cucumber, lettuce, dau chua, fresh herbs, chopped peanuts, and nuoc mam cham on the side

Putting everything together:

The flavors of Vietnam in a bowl. This refreshing rice noodle dish is topped with juicy grilled pork, shrimp, fried spring rolls, fresh herbs, crunchy vegetables, and a drizzle of sweet and savory sauce.

Bún Thịt Nướng (Vietnamese Rice Vermicelli Noodle Bowl)

lb pork shoulder/butt (sliced thin)

oz shrimp (peeled and deveined, with tails)

shallot (minced)

garlic

lemongrass (about 2 tablespoons minced)

brown sugar

fish sauce

oz medium dried rice vermicelli noodles

Egg rolls/fried spring rolls

carrots and daikons (Đồ chua)

Lettuce and fresh herbs

English cucumbers

peanuts (roughly chopped)

Scallion oil

Vietnamese Dipping Sauce (nuoc cham)

Prepare the marinade

Mix shallot, garlic, lemongrass, sugar, fish sauce, and black pepper in a large mixing bowl. Toss in pork and shrimp. Mix until combined. No need to wait to marinate. You can start cooking right away.

Cook

Either pan-fry the pork and shrimp in a skillet, grill them outside, roast them in the oven, or use your air fryer. You want to cook them on high heat until lightly charred and caramelized on the outside. I’m pan-frying and I’m using a large 12-inch skillet. Coat the bottom of the skillet with a thin layer of vegetable oil (about 1 tablespoon). Add pork and pan fry until caramelized, flipping and turning until caramelized on the outside (about 4 minutes per side). Remove pork and set aside. Do the same with the shrimp. Skillet may not need additional oil. Cook until high heat until caramelized (about 1½ minutes per side).

Cook the noodles per package instructions

For the JiangXi brand I&#8217;m using (picture above), I had to cook them longer than the package instructions. Instead of 6-8 minutes per the cooking instructions on the back, I cooked it for about 10 minutes. To be definitely sure, carefully grab a noodle from the pot and pinch them between your fingers. If it breaks apart with a tiny bit of resistance, it&#8217;s good to go. Drain the noodles into a colander in the sink. Rinse well with cold water to prevent them from sticking.

Prepare the Accompaniments

Wash the lettuce and cucumbers, then slice them into thin strips. Make the scallion oil, make the sauce, and cook your egg rolls.

Assemble and serve

Top each bowl with rice noodles, pork, and shrimp. Brush noodles, pork, and shrimp with scallion oil. Add herbs, vegetables, and crushed peanuts. Serve with a small bowl of Vietnamese Dipping Sauce on the side. To eat, drizzle the sauce onto the noodles. Give everything a mix and enjoy.

I have been looking for a good pork skewer recipe for years that reminds me of mom and this hits the spot. The pork is so good and flavorful. It's how we eat Bun Thit Noung. Charcoal grilled lemon grass pork skewer, skewered shrimp, eggroll, noodles, veggies and fish sauce. Girl your recipe is amazing!!! Thank you for sharing!!!

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Top 4 bun thit nuong recipes from across the web

The most viewed bun thit nuong recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed bun thit nuong recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine