Vietnamese Grilled Pork Noodle Bowl (Bún Thịt Nướng)

When it’s hot outside (or hot inside your body), nothing hits quite like a Vietnamese noodle bowl. Cool rice vermicelli, crisp herbs, pickled vegetables, and smoky grilled pork all come together in a perfectly balanced, texture-packed bowl. Sweet, salty, sour, savory, crunchy, chewy—this is the kind of dish that keeps you coming back.

This version is packed with flavor and easy to adapt. I like mine with extra herbs, crushed peanuts, and a generous spoonful of chili crisp on top.

Ingredients

For the Pork:

• 1 lb pork shoulder or pork chops, thinly sliced
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp lemongrass (fresh or frozen), finely minced
• 1 garlic clove, minced
• 1 tsp sesame oil
• ½ tsp black pepper

For the Bowls:

• 8 oz rice vermicelli noodles
• 2 cups shredded lettuce or cabbage
• 1 cup julienned cucumber
• 1 cup shredded or pickled carrots
• ½ cup fresh herbs (mint, cilantro, Thai basil)
• ¼ cup crushed peanuts
• Chili crisp or sliced chilies (optional)

For the Nuoc Cham Dressing:

• ¼ cup fish sauce
• ¼ cup fresh lime juice
• 2 tbsp sugar
• 2 tbsp water
• 1 garlic clove, minced
• 1 small red chili, thinly sliced (optional)

Instructions

1. Marinate the pork: Combine all marinade ingredients in a bowl. Add pork, toss to coat, and marinate for at least 30 minutes (up to overnight).

2. Cook the noodles: Prepare rice vermicelli according to package directions. Rinse with cold water and drain well.

3. Grill the pork: Heat a grill pan or skillet over medium-high. Cook pork slices in batches until caramelized and cooked through, about 3–4 minutes per side.

4. Make the dressing: Stir together all nuoc cham ingredients until sugar dissolves. Adjust lime, sugar, or chili to taste.

5. Assemble the bowls: Layer noodles with lettuce, cucumber, carrots, and herbs. Top with grilled pork, peanuts, and chili crisp. Drizzle generously with dressing.

Tips & Variations

• No pork? Try grilled tofu, shrimp, or chicken.
• Herb overload is welcome. Don’t be shy.
• Make-ahead friendly: Marinate the pork and prep veggies ahead for fast assembly.
• Low-heat version: Skip the chili and add more herbs and cucumber for a cooling effect.

This bowl is a masterpiece of contrasts: hot and cold, rich and bright, soft and crisp. It’s easy to customize, deeply satisfying, and the kind of meal that makes you feel taken care of—without turning on the oven.

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