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Bowl of Bún Thịt Nướng Chả Giò alongside Nước Chấm with pickled carrots and daikon.

Bún Thịt Nướng (Vietnamese Grilled Pork Noodle Bowl)

Bún Thịt Nướng is a Vietnamese grilled pork noodle bowl with fresh herbs, pickles, and tangy fish sauce—light, flavorful, and easy to make at home.
Prep Time: 2 hours
Cook Time: 30 minutes
Course: Appetizer, Main Course
Cuisine: Vietnamese
Servings: 4 servings
Author: Cielle

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
  • 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.
Tried this recipe?Let us know how it was!