Vietnamese Grilled Pork Noodle Bowl (Bún Thịt Nướng) Recipe

Make authentic Bun Thit Nuong at home! Juicy grilled pork, fresh herbs, vermicelli noodles, and crispy egg rolls, all drizzled with a savory-sweet Nước Chấm. A Vietnamese classic that’s easy, delicious, and packed with flavor.

Nothing beats the smoky, savory aroma of Bún Thịt Nướng. This Vietnamese classic combines grilled pork (Thịt Nướng), rice vermicelli noodles, crunchy pickled veggies, and fragrant herbs, all drizzled with Vietnamese dipping sauce. Add crispy egg rolls (chả giò) for extra indulgence, and you’ve got the perfect balance of flavors and textures!

What is Bún Thịt Nướng?

Bún Thịt Nướng is a refreshing Vietnamese noodle bowl featuring grilled meat, served with rice noodles (vermicelli), fresh veggies and herbs, crunchy Vietnamese pickled carrots & daikon, and roasted peanuts. The dish is finished with Nước Chấm, a flavorful Vietnamese dipping sauce that ties everything together.

Why You’ll Love This Recipe

• Tastes Just Like Your Favorite Vietnamese Spot – That smoky, slightly sweet, grilled meat? Yep, you can make it at home!
• Texture Heaven – Juicy grilled pork, soft noodles, crunchy pickled veggies, crispy egg rolls… every bite is packed with something different. It’s the perfect mix of chewy, crispy, fresh, and savory all in one bowl.
• Easily Customizable – Not a fan of pork? Swap in chicken, shrimp, or even tofu! Want more heat? Throw in some extra chilies. This dish is super adaptable to whatever you’re craving.
• Make-Ahead Friendly – The pork gets better the longer it marinates, and the pickled veggies last for weeks in the fridge. Just cook the meat when you’re ready to eat, and boom—restaurant-quality meal in minutes.

Key Ingredients for Bún Thịt Nướng

• Pork shoulder or pork belly – A good fat-to-meat ratio ensures juicy, flavorful meat.
• Lemongrass, garlic, and shallots – Essential aromatics for authentic flavor.
• Fish sauce, soy sauce, and oyster sauce – For deep umami richness.
• Honey & condensed milk – Helps caramelize the pork while keeping it moist.
• What noodles for bun thit nuong? Thin rice vermicelli noodles (bún) – Light, chewy, and the perfect base.
• Vietnamese pickles (carrots & daikon) – Adds a sweet-tangy crunch.
• Nước Chấm (Vietnamese dipping sauce) – The heart of the dish, made with fish sauce, lime juice, garlic, and chilies.

What is the best cut of pork for Bún Thịt Nướng?

Pork shoulder or pork belly works best for Bún Thịt Nướng because they have enough fat to keep the meat tender and juicy. If you prefer leaner meat, you can use pork loin, but it may not be as flavorful.

Variations of Bún Thịt Nướng & Substitutions

• Protein swaps – While pork is traditional, you can use chicken, shrimp, or tofu as alternatives. Chicken thighs work best for their juiciness, shrimp adds a delicate sweetness, and tofu is a great plant-based option—just marinate it well for maximum flavor.
• No grill? No problem! – If you don’t have a grill, you can still get that delicious caramelized flavor by baking in the oven at 375°F (190°C) for 15 minutes, flipping halfway, or air-frying at 370°F (180°C) for 15 minutes. For extra juiciness, baste with the glaze in the last few minutes.
• Make it a full meal – For the ultimate experience, serve Bún Thịt Nướng with crispy Vietnamese egg rolls (chả giò) on the side or crumbled over the bowl. You can also add grilled shrimp skewers, lemongrass chicken, or even grilled mushrooms for extra variety.
• Customize the toppings – Not a fan of pickled daikon? Swap it for cucumber ribbons, shredded lettuce, or extra favorite herbs.
• Gluten-free option – This dish is almost naturally gluten-free, but be sure to use gluten-free soy sauce instead of regular soy sauce in the marinade.

How to Make Bún Thịt Nướng (Step-by-Step)

1. How to make bun thit nuong sauce – Pork marinade

• Slice pork shoulder or belly into bite-sized pieces.
• Poke holes in the meat before marinating to help the flavors absorb.
• Combine 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 2 tbsp honey, 2 tbsp condensed milk, 1/2 cup lemongrass, garlic, shallots, 1/2 tsp five-spice powder, and 2 tbsp cooking wine.
• Marinate at least 1-2 hours or overnight for best flavor. The longer the pork marinates, the better the flavor will be.

2. Make Vietnamese Pickled Carrots & daikon – Đồ Chua

• Julienne carrots and daikon.
• Toss with 1 tsp salt and let sit for 10 minutes.
• Rinse, squeeze dry, and soak in 1/2 cup sugar, 1/2 cup rice vinegar, and 1/2 cup water for 30 minutes.

3. How to cook the Lemongrass Pork (Thịt Nướng)

• Grill method: Preheat and grill over medium heat for 4-5 minutes per side.
• Air-fryer method: Air-fry at 370°F (180°C) for 15 minutes, flipping halfway.
• Oven method: Bake at 375°F (190°C) for 15 minutes, flipping halfway.
• Baste with a glaze of shallot-infused oil, oyster sauce, and honey for moistness and extra flavor.

4. Prepare the Noodles & Toppings

• Boil rice vermicelli noodles according to package instructions.
• Rinse under cold water to prevent sticking.
• Chop fresh herbs (mint, Thai basil, Vietnamese perilla, lettuce).
• Roast and crush peanuts for extra crunch.
• Scallions in oil (Mỡ hành) for extra flavor

5. Make Nước Chấm (Vietnamese Dipping Sauce)

• Mix 3 tbsp fish sauce, 3 tbsp sugar, 3 tbsp water, 2 tbsp lime juice, minced garlic, and chilies.

6. Assemble the Vietnamese Grilled Pork Vermicelli Bowl

• Place a handful of vermicelli noodles in a bowl.
• Top with grilled pork, pickled veggies, fresh herbs, and fried shallots.
• Drizzle with Nước Chấm and enjoy!

Enjoy Bun Thit Nuong with Crispy Vietnamese Egg Rolls (Chả Giò)

For the ultimate Bún Thịt Nướng Chả Giò, adding crispy Vietnamese egg rolls is a must. These golden, crunchy rolls are filled with seasoned pork, shrimp, and vegetables, then fried to perfection.

How to make Vietnamese spring rolls

1. Make the Filling – Mix ground pork, minced shrimp, shredded taro, carrot, wood-ear mushrooms, onion, glass noodles, fish sauce, oyster sauce, sugar, pepper, and an egg. Chill for 30 minutes.
2. Wrap – SoftenVietnamese rice paper with water, add filling, fold tightly, and seal with water.
3. First Fry – Fry at 325°F (163°C) for 10-12 minutes until light golden. Let rest for 10 minutes.
4. Second Fry – Fry again at 375°F (190°C) for 3-5 minutes until crispy and golden-brown.
5. Serve – Slice and enjoy with Bún Thịt Nướng, dipping in Nước Chấm for extra flavor.

Note: One of the best secrets for restaurant-quality chả giò (Vietnamese egg rolls) is double-frying them. The first fry cooks the filling and crisps up the wrapper, while the second fry right before serving ensures an ultra-crispy, golden exterior that stays crunchy longer.

How do you store Bún Thịt Nướng?

To keep everything fresh, store each component separately.

• Grilled pork can be refrigerated in an airtight container for up to 3 days and reheated in a pan or air fryer.
• Vermicelli noodles should be kept in cold water in the fridge for a few hours to prevent them from drying out.
• Pickled vegetables last up to 2 weeks in a sealed jar, and Nước Chấm (dipping sauce) can be refrigerated for up to a week.

When ready to serve, reheat the pork and assemble your bowl fresh.

Final Thoughts

If you love Vietnamese food, Bún Thịt Nướng is a must-try! It’s light yet satisfying, packed with fresh flavors, and easy to make at home. Give it a try and let me know how it turns out!