If you have been craving a fresh, vibrant dish that’s bursting with flavors and textures, you are going to love this Vietnamese Pork Noodle Bowls (Bun Thit Nuong) Recipe. It’s a harmony of tender lemongrass-marinated pork, cool crisp vegetables, fragrant herbs, and tangy, sweet, and savory dressing served over soft vermicelli noodles. This dish is as delightful to eat as it is to prepare, making it an irresistible choice for lunch or dinner that’s sure to impress everyone at the table.
Ingredients You’ll Need
These ingredients may look simple, but each plays a crucial role in creating the authentic taste and balanced texture that define Vietnamese Pork Noodle Bowls. From fresh herbs that add an aromatic touch to the juicy pork that brings rich savoriness, every component adds charm and vibrancy.
- Lemongrass marinated pork: Marinated overnight for maximum flavor and tenderness, it is the star protein of this dish.
- Dried vermicelli noodles (200g/7oz): Light yet satisfying, they soak up the dressing beautifully for perfect mouthfeel.
- Soft lettuce (1 head or shredded iceberg/cos/romaine): Adds refreshing crunch and bright, leafy color.
- Cucumbers (2, sliced): Cool and crisp, they balance the savory pork with natural sweetness.
- Bean sprouts (2 cups): A slightly nutty, juicy crunch that keeps every bite lively.
- Mint leaves and cilantro/coriander (handfuls): Fresh herbs provide a fragrant lift that’s signature to this cuisine.
- Unsalted peanuts (¼ cup, finely chopped): Adds texture and a subtle nutty flavor to finish the bowl.
- Sliced red chili (optional): For those who love a spicy kick—adds vibrant color too.
- Lime wedges (optional but recommended): Essential for squeezing over the dish to brighten and tie all flavors.
- Carrots and white radish/daikon (thin batons): Lightly pickled, they add sweet and tangy crunch contrasting the warm pork.
- Vinegars, sugar, fish sauce, garlic, chili (for dressing): These combine into an addictive, perfectly balanced sauce that brings it all together beautifully.
How to Make Vietnamese Pork Noodle Bowls (Bun Thit Nuong) Recipe
Step 1: Prepare the Lemongrass Marinated Pork
The magic starts with the pork, marinated overnight in fragrant lemongrass, garlic, fish sauce, sugar, and a touch of chili. This marinade infuses the meat with sweet, savory, and slightly spicy layers, producing pork that is unbelievably tender and bursting with flavor. When ready, grill or pan-fry the pork over medium-high heat until cooked through with lovely caramelized edges.
Step 2: Cook and Rinse the Vermicelli Noodles
Bring a large pot of water to boil and soak the dried vermicelli noodles according to the package instructions, usually just a few minutes until tender. Drain and rinse under cold water to stop any cooking and prevent sticking. Drain thoroughly and set aside. The noodles should feel light and delicate to complement the bold pork.
Step 3: Prepare the Pickled Vegetables
While the pork marinates or cooks, thinly slice the carrots and daikon radish into matchstick-sized batons. Combine them with boiling water, sugar, salt, and vinegar to make a quick pickling brine, then submerge the veggies until they soften slightly and absorb the bright, tangy flavors.
Step 4: Assemble the Bowl Components
On a serving plate or bowl, start by placing a bed of soft lettuce. Add a generous mound of vermicelli noodles on top, followed by the grilled pork slices. Surround with pickled carrots and radish, cucumber slices, fresh bean sprouts, and sprinkle torn mint leaves and cilantro generously over everything.
Step 5: Make the Classic Nuoc Cham Dressing
No Vietnamese Pork Noodle Bowls (Bun Thit Nuong) Recipe is complete without the iconic dressing called nuoc cham. Mix fish sauce, rice vinegar, lime juice, sugar, water, finely chopped garlic, and birds eye chili. Stir until the sugar dissolves and the flavors marry into a balanced mix of sweet, sour, salty, and spicy. Drizzle liberally over the assembled bowl just before serving.
How to Serve Vietnamese Pork Noodle Bowls (Bun Thit Nuong) Recipe
Garnishes
Sprinkle chopped unsalted peanuts and sliced red chili over your noodle bowl for that finishing texture and gentle heat that make every mouthful exciting. A squeeze of lime juice brightens all the flavors and brings freshness to the dish.
Side Dishes
This noodle bowl shines on its own but pairs wonderfully with light Vietnamese spring rolls or a simple fresh herb salad. A small bowl of clear broth or light soup can also round out the meal nicely without overpowering the vibrant noodles.
Creative Ways to Present
For a fun twist, try layering all ingredients in a tall glass jar for a picnic or packed lunch, allowing the noodles to soak up the dressing at the bottom. Alternatively, create individual build-your-own noodle bowl stations for a casual dinner party where everyone customizes their perfect bowl.
Make Ahead and Storage
Storing Leftovers
If you have leftover components, store the pork, noodles, and pickled vegetables separately in airtight containers in the refrigerator to keep textures intact. The dressing and herbs are best stored separately and added fresh at serving time to maintain their brightness.
Freezing
While the marinated pork freezes well before cooking, avoid freezing the assembled bowl or cooked noodles as the texture can become unpleasant. Freeze raw marinated pork portions if you want to save for future meals and thaw in the fridge before cooking.
Reheating
Reheat the grilled pork gently in a skillet or microwave until warm—be careful not to overcook to keep it tender. Serve reheated pork over cold noodles and fresh vegetables for a quick, delicious lunch or dinner.
FAQs
Can I substitute the pork with chicken or beef?
Absolutely! You can use chicken thighs or beef strips marinated in the same lemongrass mixture. The cooking times may vary slightly, but the marinade will lend similar vibrant flavors.
What can I use instead of fish sauce?
If you need a vegetarian or vegan option, try soy sauce or a vegetarian fish sauce substitute. Keep in mind it will alter the classic flavor slightly but still deliver great umami depth.
How long should I marinate the pork?
Overnight marinating is ideal for maximum flavor infusion and tender meat. However, if short on time, at least 2 hours will still produce tasty results.
Are the noodles gluten-free?
Yes, traditional Vietnamese vermicelli noodles are made from rice and gluten-free, making this recipe suitable for gluten-sensitive diets.
Can I prepare the dressing ahead of time?
Yes, the nuoc cham dressing can be made a day in advance and stored in the refrigerator. Just give it a good stir before using, as some ingredients may separate.
Final Thoughts
There is something truly special about Vietnamese Pork Noodle Bowls (Bun Thit Nuong) Recipe — a dish that manages to be comfort food and light and refreshing at the same time. Once you try it, you’ll find yourself returning to this recipe again and again, sharing it with friends and family who will surely ask for seconds. Give it a go, and enjoy the beautiful blend of flavors that make this bowl so irresistibly delicious!
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Vietnamese Pork Noodle Bowls (Bun Thit Nuong) Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Vietnamese
Description
Vietnamese pork noodle bowls, or Bun Thit Nuong, are a vibrant and refreshing dish featuring lemongrass marinated grilled pork served over vermicelli noodles with fresh herbs, crunchy vegetables, and a tangy, sweet-sour fish sauce dressing. This recipe offers a perfect balance of flavors and textures, making it ideal for a light, satisfying lunch or dinner.
Ingredients
For the Lemongrass Marinated Pork
- 8 pieces lemongrass marinated pork (marinated overnight)
Main Ingredients
- 200g (7oz) dried vermicelli noodles
- 1 head soft lettuce (such as butter lettuce), torn into large bite-size pieces or 4 cups shredded iceberg, cos, or romaine lettuce
- 2 cucumbers, halved lengthwise then sliced diagonally about 3mm (0.15″) thick
- 2 cups bean sprouts
- Handful mint leaves
- Handful cilantro/coriander
- 1/4 cup finely chopped unsalted peanuts
- Sliced red chilli for garnish (optional)
- Lime wedges for serving (optional but recommended)
- 2 medium carrots, peeled and cut into 2-3mm (1/10″) batons
- 1/2 large white radish (daikon), peeled and cut to match carrots
For the Pickled Vegetables
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp kosher salt
For the Nuoc Cham Dipping Sauce
- 3/4 cup rice vinegar (substitute: apple cider vinegar)
- 4 1/2 tbsp white sugar
- 4 1/2 tbsp fish sauce
- 3 tbsp rice wine vinegar
- 3 tbsp lime juice
- 1/2 cup water
- 2 birds eye or Thai chillies, deseeded and finely chopped
- 5 cloves garlic, finely chopped
Instructions
- Prepare the Lemongrass Marinated Pork: Marinate the pork overnight in a lemongrass-based marinade to infuse aromatic flavors. When ready to cook, grill or pan-fry the pork pieces over medium-high heat until cooked through and caramelized, about 5-7 minutes per side depending on thickness. Set aside to rest.
- Cook the Vermicelli Noodles: Soak the dried vermicelli noodles in warm water according to package instructions or until soft but still slightly chewy, usually about 5-7 minutes. Drain well and set aside.
- Prepare Pickled Vegetables: Dissolve the salt and sugar in boiling water. Pour this mixture over the thinly sliced carrots and daikon radish in a bowl and let it soak for 10-15 minutes to slightly pickle and soften the vegetables, then drain.
- Make the Nuoc Cham Sauce: In a bowl, combine rice vinegar, rice wine vinegar, lime juice, fish sauce, water, white sugar, finely chopped garlic, and chopped birds eye chillies. Stir well to dissolve sugar completely. Adjust to taste, balancing sour, sweet, salty, and spicy notes.
- Assemble the Noodle Bowls: Divide the cooked vermicelli noodles into four serving bowls. Top with torn lettuce, bean sprouts, fresh mint, cilantro, sliced cucumber, pickled carrots and radish, and grilled pork. Sprinkle finely chopped peanuts and optionally garnish with sliced red chilli. Serve with lime wedges and nuoc cham sauce on the side for drizzling.
Notes
- Marinate the pork overnight to maximize flavor infusion.
- If lacking rice vinegar, apple cider vinegar is a suitable substitute.
- Adjust the amount of birds eye chilli based on your desired spice level.
- Use soft lettuce such as butter lettuce for a tender texture that balances the crunchy vegetables.
- These bowls can be served cold or at room temperature, making them ideal for warm weather meals.
