Bun Thit Nuong is that bowl I never get tired of—grilled pork on silky noodles, fresh herbs, pickles, and a splash of sweet-tangy sauce in every bite.
What’s Inside
Bún Thịt Nướng – A Flavor Harmony
Bún Thịt Nướng is a beloved street food in South and Central Vietnam, while up north you’ll meet its close cousin, Bún Chả.
Think of it as a rice noodle salad that hits every note—savory, sweet, tangy, smoky, crunchy, and refreshing all at once.
It’s also one of those dishes my Western friends fall in love with right away, along with Phở or Bánh Xèo (crispy pancakes).
Fun fact: there are actually two versions of Bún Thịt Nướng in Vietnam, distinguished by the dipping sauce.
In the South, it’s all about the sweet-tangy fish sauce, while in the Central region, you’ll find a richer, savory peanut–liver sauce.
Both are delicious, but today we’ll start with the Southern version—and I promise I’ll share the Central-style sauce soon.
Ingredients
Thịt Nướng (Grilled Pork)
Thịt Nướng (Grilled Pork): The very soul of Bún Thịt Nướng. While it shines with rice noodles, this pork is versatile—you can snack on it, enjoy it with jasmine rice or sticky rice, or even tuck it into Bánh Mì or Vietnamese spring rolls.
Pork: I usually go for pork shoulder—it’s got just the right mix of lean and fat. Back home, my mom sometimes sneaks in a little pork fat for that extra juiciness.
Garlic & Shallots: These give the pork its aromatic backbone. In a pinch, garlic and onion powder can save the day.
Lemongrass: No Vietnamese BBQ is complete without it. Frozen minced lemongrass or thawed stalks both work perfectly.
Fish Sauce & Oyster Sauce: This duo builds the savory depth of the marinade.
Sesame Seeds (optional): A nice little nutty crunch if you have them on hand.
Annatto Oil (or any cooking oil): Adds a gorgeous golden hue and a touch of richness.
Condensed Milk (or sugar): My mom’s secret trick. It caramelizes the pork beautifully and adds just the right hint of sweetness.
Honey (or Brown Sugar): Helps the meat develop that irresistible char on the grill or pan.
Other Ingredients
Nước Chấm (Dipping Sauce): Fish sauce, sugar, lime juice or vinegar, garlic, and chili. Sweet, tangy, and the ultimate flavor booster.
Thin Rice Noodles (Bún): Light, tender, and springy, these noodles absorb flavors perfectly. Be sure to use the right size—skip the thick round noodles for Bun Bo Hue and the ultra-thin vermicelli meant for stir-fries.
Herbs & Veggies (use what you have): Lettuce, bean sprouts, cucumber, and fresh Vietnamese herbs like Thai basil, mint, or perilla.
Pickles: Carrot and daikon pickles for that crunch and tang.
Optional Toppings: Scallion oil and crushed roasted peanuts—totally optional but they’ll take your bowl to the next level.
Instructions
Step 1: Marinate the Pork
- Slice pork thinly. Blend garlic, shallots, and lemongrass with a splash of water. Mix pork with the blend, fish sauce, oyster sauce, condensed milk, honey, annatto oil, and sesame seeds. Marinate at least 2 hours or overnight.
Step 2: Cook the Pork
- Skewers (optional): Thread pork slices onto skewers, leaving a little space between each piece.
- Oven: Preheat to 375°F (190°C). Bake 10–15 minutes until 80% cooked, then broil until golden, flipping once. Watch carefully while broiling.
- Air Fryer: Cook at 355°F (180–185°C) for 15–17 minutes, flipping halfway. Keep an eye on the last 5 minutes so it doesn’t burn.
- Charcoal Grill: Grill in batches to avoid crowding. Flip every 1–2 minutes and move skewers around to prevent flare-ups. Total cook time: 15–20 minutes.
Step 3: Prep Noodles & Veggies
- Cook rice noodles according to package directions. Wash and chop herbs, lettuce, and cucumber.
- Make carrot & daikon pickles if not already prepared.
Step 4: Make the Sauce
- Whisk fish sauce, sugar, lime juice (or vinegar), garlic, and chili until balanced. Set it aside.
Step 5: Assemble & Enjoy
- Layer herbs and lettuce, then noodles. Add pork, pickles, roasted peanuts, and scallion oil.
- Drizzle Nước Chấm over everything, mix well, and dig in.
Expert Tips
Serving: Bún Thịt Nướng is best enjoyed fresh, right after assembling, when the pork is still warm and the herbs crisp. Serve it with extra Nước Chấm on the side—trust me, people always want more sauce.
Make-Ahead: You can marinate the pork a day ahead and keep it in the fridge. The veggies, herbs, and pickles can also be prepped in advance so all you need to do is cook the pork and assemble.
Storing Leftovers: Store each component separately in airtight containers in the fridge. Noodles may clump, but a quick rinse in warm water will loosen them up. Reheat pork in a pan or air fryer until warmed through.
Other Toppings: Beyond grilled pork, you can mix things up. Add crispy egg rolls or fried spring rolls to turn it into Bun Thit Nuong Cha Gio, or toss in some grilled shrimp for Bun Tom Thit Nuong.
Variations & Ideas
Once you’ve got rice noodles and dipping sauce, the combos are endless:
Bun Ga Nuong – lemongrass chicken
Bun Bo Xao – stir-fried lemongrass beef
Bun Cha Gio – crispy Vietnamese egg rolls
Bun Tom Nuong – juicy grilled shrimp
Discover More Delicious Vietnamese Recipes to Try at Home
(Central-Vietnamese Turmeric Noodle Soup)
(Vietnamese Steak & Eggs)
(Pandan Honeycomb Cake)
(Vietnamese Milk Tea)
Bún Thịt Nướng (Vietnamese Grilled Pork Noodle Bowl)
Equipment
- Skewers
Ingredients
Thit Nuong (grilled pork)
- 2 lbs pork shoulder (900g)
- 2 large cloves garlic
- 1 shallot
- 5 stalks lemongrass
- 6 tbsps fish sauce
- 2 tbsps oyster sauce
- 3 tbsps condensed milk (or 2 tbsps granulated sugar)
- 2 tbsps honey (or brown sugar)
- 4 tbsps annatto oil (or cooking oil)
- 3 tbsps sesame seeds (optional)
Nuoc Cham
- ½ cup fish sauce
- ½ cup granulated sugar
- 1½ cup warm water
- 2 tbsps lemon or lime juice (or rice vinegar 5%) (to taste)
- Minced garlic (to taste)
- Minced red chili (to taste)
Other Ingredients
- 1 package dried thin rice noodles (Bún)
- 1 cucumber, sliced into matchsticks
- 1 head lettuce, shredded
- 1 cup Bean sprouts
- Fresh herbs (mint, Thai basil, perilla, etc.)
- Đồ Chua (pickled carrots & daikon) (to taste)
- Scallion oil (optional)
- Crushed roasted peanuts (optional)
Instructions
Marinate the Pork
- Slice pork thinly. Blend garlic, shallots, and lemongrass with a splash of water.
- Mix pork with the blend, fish sauce, oyster sauce, condensed milk, honey, annatto oil, and sesame seeds.
- Marinate at least 2 hours or overnight.
Cook the Pork
- Skewers (optional): Thread pork slices onto skewers, leaving space between pieces.
- – Oven: Preheat 375°F (190°C). Bake 10–15 min until 80% cooked, then broil until golden, flipping once.– Air Fryer: Cook 355°F (180–185°C) for 15–17 min, flipping halfway.– Charcoal Grill: Grill 15–20 min in batches, flipping often to avoid flare-ups.
Prep Noodles & Veggies
- Cook rice noodles according to package directions.
- Wash and chop herbs, lettuce, cucumber.
- Prepare pickled carrots & daikon if not done.
Make the Sauce
- Combine fish sauce, sugar, lime juice or vinegar, garlic, and chili. Mix well and set aside.
Assemble & Serve
- Layer herbs and lettuce, then noodles. Top with pork, pickles, peanuts, and scallion oil.
- Drizzle Nuoc Cham, toss gently, and enjoy.
