Bun Thit Nuong — Grilled Pork with Rice Vermicelli
This bun thit nuong recipe grills lemongrass-marinated pork until charred at the edges, then serves it over cool rice vermicelli with lettuce, cucumber, carrot, bean sprouts and a tangle of fresh herbs. A spoonful of nuoc cham — sweet, sour, salty fish-sauce dressing — ties the whole bowl together. One serving is about 400 g.
Bun thit nuong is a southern Vietnamese noodle bowl — bun means rice vermicelli, thit nuong means grilled meat — and it is a classic Saigon street and home lunch. It belongs to the family of cool vermicelli bowls dressed at the table with nuoc cham, where the contrast is the point: warm, charred pork against cool noodles, sweet dressing against fresh herbs, soft noodles against crisp vegetables.
Pairs well with: Nuoc cham dressing and a glass of iced tea
Provenance
Vietnam
Southern Vietnamese Classic
East & South Asia
Time Dedication
45m
30m prep • 15m cook
Batch Yield
4 Servings
593 kcal per serving
1 serving ≈ 400 g
Technical Skill
Intermediate
Intermediate (Grill)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Southern Vietnamese Classic
Photo: Lưu Ly, Public domain, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $4–5 per serving at home (USD)
A good bun thit nuong has charred, fragrant pork, cool separate noodles, and a nuoc cham that is salty, sour and sweet all at once.
Execution Methodology & Culinary Technique
Prep Stage: Marinate the Pork, Mix the Nuoc Cham
30 Mins • Marinating
Slice the pork thin, then massage it with minced lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, honey and oil, and leave it for at least 20 minutes — the sugar and fish sauce need time to sink in. While it marinates, whisk the nuoc cham (fish sauce, lime, sugar, water, garlic and chilli) and prep all the vegetables and herbs so assembly is quick.
Maestro Tip: Slice the pork while it is still slightly cold from the fridge — thin slices are much easier to cut.
20 Mins Room temperature, ~20°C (68°F)
Mix the sliced pork with the lemongrass, 15 g of the garlic, shallot, 30 ml of fish sauce, soy sauce, 20 g of sugar, honey and oil. Massage it in with your hands and leave it for at least 20 minutes at room temperature, or up to overnight in the fridge.
Do not skip the rest — the marinade is what makes the pork fragrant instead of plain.
Done when: Pork is evenly coated and smells of lemongrass and garlic.
5 Mins Room temperature, ~20°C (68°F)
Whisk 45 ml of fish sauce with the lime juice, 15 g of sugar and 120 ml of water until the sugar dissolves. Stir in the remaining 5 g of garlic and the sliced chilli. Taste: it should be salty, sour and sweet all at once, never just salty.
If it tastes too salty, add a spoonful of water — never more sugar first.
Done when: Dressing is balanced — sweet, sour and salty in one spoonful.
5 Mins Boiling, 100°C (212°F)
Cook the rice vermicelli in a large pot of boiling water for 3–4 minutes until soft but not mushy. Drain, rinse under cold water to stop the cooking, and drain again very well — wet noodles dilute the dressing.
Rinse in cold water: bun thit nuong is served cool, not hot.
Done when: Noodles are soft, separate and cool.
10 Mins High heat, ~230°C (450°F)
Grill the pork on a hot grill or in a very hot pan, in a single layer, for 3–4 minutes per side until charred at the edges and cooked through to 71°C (160°F). Work in batches so the slices sear instead of steam, then rest for 2 minutes and slice into strips.
A crowded pan steams the pork — cook in batches and the edges will char properly.
Done when: Pork is charred at the edges, juicy inside, and 71°C (160°F) at the thickest part.
5 Mins Room temperature, ~20°C (68°F)
Divide the vermicelli between four bowls. Top with lettuce, cucumber, carrot, bean sprouts and herbs, then the warm grilled pork. Sprinkle with crushed peanuts and serve the nuoc cham on the side so each person pours their own.
Put the pork on top while it is still warm — the heat wilts the herbs just enough.
Done when: Each bowl has noodles, vegetables, herbs, warm pork and peanuts, with dressing on the side.
Finishing Touches & Plating
Serve the bun thit nuong at once, with the nuoc cham on the side. Pour the dressing over the bowl, toss with chopsticks, and eat while the pork is still warm against the cool noodles.
Nutritional Physiology & Benefits
Energy
593
kcal / serving
Protein
29g
Complete AA
Carbs
65g
Complex
Fats
24g
Healthy
| Energy | 593 kcal |
| Protein | 29 g |
| Carbohydrates | 65 g |
| Fat | 24 g |
| Fibre | 3.7 g |
| Sugar | 15.9 g |
| Sodium | 1565 mg |
| Energy | 148 kcal |
| Protein | 7.3 g |
| Carbohydrates | 16.3 g |
| Fat | 6.1 g |
| Fibre | 0.9 g |
| Sugar | 4 g |
| Sodium | 391 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C (herbs, lime, chilli), vitamin A (carrot, herbs), B1 and B6 (pork), iron and zinc (pork, peanuts).
High in Protein
Grilled pork gives about 29 g of protein per serving — roughly 19% of the bowl's calories — which keeps you full long after lunch.
A Bowl Full of Fresh Plants
Lettuce, cucumber, carrot, bean sprouts and three fresh herbs add fibre, crunch and colour to every bite.
Light and Refreshing
Cool noodles, raw vegetables and a bright lime dressing make this a light lunch that does not sit heavy.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Iced Tea
Unsweetened iced tea cools the charred pork and the chilli in the dressing without adding sugar.
Sides
Fried Spring Rolls
A crisp fried spring roll on the side adds crunch and richness to a bowl that is otherwise cool and light.
Vegetables
Extra Fresh Herbs
A side plate of mint, perilla and coriander lets each person add more herbs — the more herbs, the fresher the bowl tastes.
Full Menus
As Part of a Vietnamese Lunch
Serve the bowls with fried spring rolls and iced tea — the noodle bowl is the fresh, herby centre of the meal.
Complete menu
Serve the noodle bowls with a fried spring roll on the side and iced tea, with the nuoc cham passed around the table.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Drowning the Bowl in Dressing
Nuoc cham is very salty — about 1,565 mg of sodium per serving already. Pour a little at a time and taste; flooding the bowl makes it too salty to finish. This is general guidance, not medical advice.
A Heavy, Creamy Side
The bowl is built to be light and fresh; a creamy or fried-heavy side weighs it down. Keep the sides crisp and simple.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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Comfort & Sustained Energy
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Cultural Discovery
A traditional northern Vietnamese snack of raw duck blood set into a soft jelly with cooked duck meat, herbs and peanuts — described here for cultural knowledge, with a serious safety warning.
