Authentic Bun Thit Nuong (Vietnamese Grilled Pork Vermicelli Bowls)

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There’s something so comforting about a chilled bowl of Bun Thit Nuong—especially when it’s piled high with juicy grilled pork, crisp herbs, and a big drizzle of that sweet-sour nuoc cham. It’s fresh, flavorful, and one of those meals that always leaves you feeling light but fully satisfied.

I first fell in love with this dish at a local Vietnamese place tucked behind a busy market stall. But when I started making it at home, it became a regular part of our summer dinner rotation. Once you get the hang of the prep, it’s the kind of meal you’ll want to put together again and again—especially on warm days when all you want is something cool, savory, and a little tangy.

What Makes This Dish So Irresistible

If you’ve ever had a bite of Bun Thit Nuong, you know it’s a full-on flavor explosion. It’s got smoky grilled meat, cold noodles, crunchy pickled veggies, fresh mint, roasted peanuts, and that golden fish sauce dressing that ties it all together.

What I love most is how balanced it feels. You get salty, sweet, sour, umami, and heat—all in one bowl. And even though it looks like a lot going on, every ingredient plays a role. Once you mix everything up, it just works.

What I Use in My Version (and Why It Works)

Pork Shoulder (or Butt)

After testing a few cuts over the years, pork shoulder is my go-to. It’s just fatty enough to stay juicy on the grill, even when sliced thin. Pork loin works too, but you’ll want to watch it closely so it doesn’t dry out.

Oyster Sauce and Its Vegan Twin

If you’re out of regular oyster sauce or cooking for someone who doesn’t eat seafood, vegan oyster sauce gets the job done. I’ve swapped them back and forth many times and honestly, it’s hard to tell the difference in the final flavor.

Light Brown Sugar

This is what gives the pork that caramelized edge when it hits the grill. Dark brown sugar makes it sweeter and gives a bit more molasses flavor, but I prefer the light version—it lets the lemongrass and fish sauce shine.

Olive Oil for the Marinade

I started using olive oil instead of vegetable oil just out of habit, and I’ve stuck with it since. It adds a hint of richness and makes the pork color up beautifully on the grill.

How I Marinate and Cook the Pork

The flavor of the pork all comes down to that marinade. I like to toss everything into a big mixing bowl—fish sauce, oyster sauce, garlic, shallots, lemongrass, brown sugar—and let the pork soak it up overnight if I have time.

If you’re short on time, even an hour makes a difference. But overnight gives you the deepest flavor and that perfect balance of savory and sweet with just a touch of char.

When it comes to cooking, an outdoor grill is ideal. But I often use my stovetop grill pan or even a hot cast iron skillet. You want the pan really hot before the pork hits it—like 5–10 minutes of preheating. That’s what gets you those delicious browned edges.

No Grill? No Problem.

I’ve cooked this pork every way possible—on the grill, on a pan, even under the broiler. If you’re using a skillet, just make sure to crank up the heat. You’re looking for that sizzle and light browning on the outside while keeping the inside juicy.

For indoor grilling, I use a smokeless grill that doesn’t set off my fire alarm. It’s not as dramatic as charcoal, but it gives a great sear and keeps the kitchen cool.

Smart Tips That Make a Big Difference

Slice the Pork While Partially Frozen

This is a trick I picked up early on—don’t wait for the pork to fully thaw. When it’s just a little frozen, it’s much easier to slice thinly without turning into mush.

Marinate Overnight If You Can

Trust me on this. I’ve tested 30-minute marinades, 1-hour marinades, and overnight versions. Overnight wins every time. The flavor is deeper, richer, and holds up beautifully on the grill.

Putting It All Together

I like to serve everything in wide bowls—cold vermicelli noodles at the bottom, then a mix of lettuce, mint, pickled carrots and daikon, cucumber slices, grilled pork, and crushed peanuts (or fried shallots if I’m feeling fancy). A generous spoonful of nuoc cham over the top brings it all together.

Some days, I’ll add a couple of crispy cha gio (Vietnamese egg rolls) on the side just to make it extra special. That crunch alongside the pork and noodles is hard to beat.

If You’re Prepping Ahead…

This is one of those dishes that actually works really well as a make-ahead meal. I often marinate the pork the night before and boil the noodles earlier in the day. Just keep the noodles separate and rinse them well to stop them from sticking.

The pickled veggies can be made days ahead. In fact, they taste even better after sitting in the fridge a day or two. I keep a jar on hand just for dishes like this.

How I Reheat Leftovers

Bun Thit Nuong is meant to be eaten at room temp, so don’t stress about making it piping hot again.

If your noodles have stuck together in the fridge (which they will), microwave them for about a minute, then let them sit for a few minutes to cool down. That helps loosen them up without overdressing. I always warm the pork separately so it doesn’t dry out.

Once everything is back to room temp, just rebuild your bowl and enjoy.

Frequently Asked Questions

Can I use another protein?
Definitely. I’ve done this with grilled chicken thighs and even shrimp. The marinade works beautifully with both. Just adjust cooking times.

What’s the best noodle to use?
I always go for rice vermicelli (the thin kind). Just cook them according to the package and rinse them under cold water so they don’t clump.

Can I make this gluten free?
Yes! Just use gluten-free fish sauce and a gluten-free or vegan oyster sauce. Most rice noodles are already gluten free.

Do I need to make nuoc cham from scratch?
It’s worth it. I make a batch and keep it in the fridge for up to a week. It adds flavor to everything, not just this dish.

Try other Vietnamese recipes:

• Banh Mi Sandwich
• Vietnamese Noodle Soup
• Vietnamese Chicken Salad (Goi Ga Bap Cai)