Bún Thịt Nướng (Grilled Lemongrass Pork Noodle Bowls)

Bún Thịt Nướng (Grilled Lemongrass Pork Noodle Bowls)

6 servings
Bún Thịt Nướng features smoky grilled lemongrass pork served over rice noodles with fresh herbs, crisp vegetables, and a tangy nước chấm sauce — an aromatic, vibrant Vietnamese classic perfect for warm-weather meals.

Ingredients

  • boneless pork shoulder steaks

    2 to 2 1/2 pounds

    2
  • fish sauce

    preferably red boat

    ¼ c
  • neutral cooking oil

    plus more for grilling, such as canola oil

    2 tbsp
  • finely chopped garlic

    about 6 cloves

    2 tbsp
  • finely chopped lemongrass

    about 1 stalk

    2 tbsp
  • granulated sugar
    1 ½ tbsp
  • black pepper
    1 tsp
  • water
    1 c
  • granulated sugar
    ⅓ c
  • distilled white vinegar
    ⅓ c
  • fish sauce

    preferably red boat

    ¼ c
  • garlic clove

    finely chopped, about 1 teaspoon

    1
  • red thai chile

    finely chopped, about 1/2 teaspoon

    1
  • plus 3 tablespoons distilled white vinegar
    ¼ c
  • granulated sugar
    ⅓ c
  • water
    ⅓ c
  • kosher salt
    2 ½ tsp
  • daikon radish

    peeled and sliced into 4-inch-long matchsticks, about 1/2 small radish

    10 oz
  • carrots

    peeled and sliced into 4-inch-long matchsticks, about 2 carrots

    4 oz
  • thinly sliced yellow onion

    about 1 small onion

    ¾ c
  • package rice vermicelli noodles

    cooked according to package directions

    1
  • lettuce; fresh basil

    mint, and shiso leaves; sliced cucumbers; and tương ớt, for serving, perilla

  • chopped unsalted roasted peanuts

    for garnish

    ¼ c

Directions

  1. 1

    Make the pork Cut pork steaks into 1-inch cubes for skewers or in half crosswise. Place pork shoulder, fish sauce, oil, garlic, lemongrass, sugar, and black pepper in a large ziplock plastic bag. Squeeze out as much air as possible, and seal bag; gently massage fish sauce mixture into pork. Place bag on a plate or tray; refrigerate for at least 30 minutes to 1 hour for 1-inch pieces. For halved steaks, refrigerate for at least 1 hour or up to 24 hours.

  2. 2

    Make the nước chấm Bring 1 cup water, sugar, vinegar, and fish sauce to a simmer in a small saucepan over medium-high, stirring occasionally to dissolve sugar. Remove from heat, and stir in garlic and chile. Transfer to an airtight heatproof container; chill until ready to use.

  3. 3

    Make the pickled vegetables Bring vinegar, sugar, 1/3 cup water, and salt to a boil in a medium saucepan over medium-high. Remove from heat, and let cool slightly, about 10 minutes. Stir in radish, carrots, and onion; cover and let stand until starting to soften, about 5 minutes. Stir again, gently. Let stand 1 hour, or store in refrigerator until ready to use.

  4. 4

    Preheat grill to medium-high (400°F to 450°F). Remove pork from marinade. For skewers, thread 3 to 4 pieces on 6-inch skewers. Place skewers on oiled grates, and grill, covered, turning every 3 to 4 minutes, until pork is lightly charred and cooked through, 12 to 15 minutes. (For halved steaks, grill, uncovered, until lightly charred and a thermometer inserted into thickest portion of pork registers 145°F, 10 to 15 minutes, flipping occasionally. Let rest 5 minutes, then slice steak into strips.)

  5. 5

    Serve pork with noodles, lettuce, herbs, cucumbers, chile sauce, and pickled vegetables. Drizzle with nước chấm. (Serve remaining sauce on the side.) Garnish with peanuts.

Bún Thịt Nướng (Grilled Lemongrass Pork Noodle Bowls)

Bún Thịt Nướng (Grilled Lemongrass Pork Noodle Bowls)

135 min6 servings335 cal

Similar Recipes

Vietnamese Noodle Lemongrass Chicken Bowls

Vietnamese Noodle Lemongrass Chicken Bowls

There are so many layers of flavors and aromatics that go into this dish — you've got sweet, savory, a little kick of spice, tart and tangy.

45 minutes
Vietnamese Caramelised Pork Bowls

Vietnamese Caramelised Pork Bowls

Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).**NOTE: If you reduce sugar then the pork will not caramelise as well and it will take longer to get colour on it!**

10 minutes10 minutes mins
Korean Spicy Pork Bowls

Korean Spicy Pork Bowls

These Korean Spicy Pork Bowls are filled with a marinated pork, rice, noodles and drizzled in sriracha mayo, teriyaki sauce and sesame seeds. A fun unique and flavorful dish!

8.3 hours6 servings
Honey Garlic Pork Rice Bowl

Honey Garlic Pork Rice Bowl

Honey Garlic Pork Rice Bowl is a super easy pork recipe cooked in less than 25 minutes with no marinating!

30 minutes552 kcal
Korean BBQ Beef Bowls

Korean BBQ Beef Bowls

Dinner definitely won't be boring with these Korean BBQ Beef Bowls! Lean ground beef is cooked with onions, garlic and fresh ginger and simmers in a homemade Korean bbq sauce. Served with rice, spicy Korean slaw and a fried egg on top.

25 minutes6 servings
Spicy Peanut Tofu Bowls

Spicy Peanut Tofu Bowls

These Spicy Peanut Tofu Bowls are a meal prep / weeknight dinner life-saver! Crispy tofu, roasted veggies, fluffy rice, and a spicy sweet peanut sauce all over top. YES.

40 minutes6 servings
Korean Inspired Beef Bowls

Korean Inspired Beef Bowls

These Korean Beef Bowls are inspired by Korean flavors and such a fun way to switch up dinner and meal prep. Lean ground beef cooks with a sweet, savory, spicy gochujang sauce and is served over fluffy rice with all the best toppings. Made in one pan, it’s a quick and easy meal that’s truly delicious!  

30 minutes411 kcal
Banh Mi Bowl (Paleo, Whole30)

Banh Mi Bowl (Paleo, Whole30)

This Banh Mi Bowl is like your favorite banh mi sandwich, but healthier! The base is made with cauliflower rice, then it's topped with veggies, a sticky-sweet pork and a simple sriracha mayo. 

15 minutes3 servings517 kcal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Craving a vibrant, flavorful meal that brings the tastes of Vietnam right to your table? This Bún Thịt Nướng recipe delivers the iconic combination of smoky grilled lemongrass pork, fresh herbs, and rice noodles, perfect for any occasion.

What truly sets this Bún Thịt Nướng apart is the exquisitely marinated pork shoulder, infused with fragrant lemongrass, garlic, and fish sauce, creating a depth of flavor that's both savory and slightly sweet. Paired with the essential tangy nước chấm, crisp vegetables, and fresh herbs, every bite is a harmonious balance of textures and tastes.

Prepare for an aromatic and incredibly satisfying meal. You'll experience tender, char-kissed pork with a delightful chew, perfectly complemented by the silky rice vermicelli noodles. The refreshing crunch of daikon and carrots, along with the vibrant freshness of basil, mint, and shiso, creates a symphony of textures. Each mouthful is brightened by the zesty nước chấm, making this a truly invigorating and flavorful dish, especially delightful during warmer weather. It's a classic Vietnamese comfort food that feels both light and deeply satisfying.

While the grilled lemongrass pork is the star, you can easily customize your bowl. Adjust the spice level of the nước chấm by modifying the amount of red thai chile to your preference. Feel free to vary the proportions of fresh herbs like basil, mint, and shiso, or add more sliced cucumbers for extra crunch. For a richer flavor, ensure your pork shoulder steaks are thinly sliced to maximize surface area for grilling and marinade absorption.

Bún Thịt Nướng is an ideal dish for family dinners, casual gatherings, or a refreshing weeknight meal. Serve individual bowls generously topped with chopped unsalted roasted peanuts and offer tương ớt (Vietnamese hot chile sauce) on the side for those who enjoy an extra kick.

Frequently Asked Questions