Description
Vietnamese pork noodle bowls, or Bun Thit Nuong, feature lemongrass marinated grilled pork served over vermicelli noodles with fresh lettuce, pickled vegetables, herbs, and a tangy fish sauce dressing. This vibrant and flavorful dish combines sweet, sour, salty, and spicy elements for an authentic Vietnamese street food experience.
Ingredients
Scale
Pork Marinade and Meat
- 1 batch lemongrass marinated pork (8 pieces, serves 4, marinated overnight)
Noodles and Vegetables
- 200g/7oz dried vermicelli noodles
- 1 head soft lettuce (like butter lettuce), torn into large bite size pieces (or 4 cups shredded iceberg, cos/romaine)
- 2 cucumbers, halved lengthwise then sliced on the diagonal 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 (to serve – optional but recommended)
- 2 medium carrots, peeled and cut into 2–3mm / 1/10″ batons
- 1/2 large white radish (daikon), peeled and cut same as carrots
Pickling Brine
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp cooking salt (kosher salt)
- 3/4 cup rice vinegar (substitute apple cider vinegar if needed)
Nuoc Cham Sauce
- 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 chilli or Thai chilli, deseeded and finely chopped
- 5 cloves garlic, finely chopped
Instructions
- Make pickled vegetables: In a large bowl, dissolve 4 tsp salt and 1/2 cup white sugar in 1 1/2 cups boiling water. Stir in 3/4 cup rice vinegar. Add the peeled and batons-cut carrots and daikon to the pickling liquid so they are just covered. Leave to marinate for 2 hours until slightly floppy. Drain well before using.
- Prepare Nuoc Cham sauce: In a small bowl, combine 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 finely chopped deseeded birds eye chillies, and 5 finely chopped garlic cloves. Stir until the sugar dissolves to create a balanced, tangy dipping sauce.
- Cook vermicelli noodles: Soak the dried vermicelli noodles in boiling water for about 5 minutes or follow packet instructions. Drain, rinse under cold tap water to stop cooking and remove excess starch, cool thoroughly, and drain well to avoid watery noodles.
- Prepare toppings: Tear the lettuce into large bite-sized pieces (or shred alternative greens), slice cucumbers diagonally, wash and drain bean sprouts, and chop fresh mint and cilantro leaves. Also prepare optional garnishes like sliced red chili and lime wedges.
- Cook the pork: Grill or pan-fry the lemongrass marinated pork steaks until cooked through and caramelized, according to your marinade recipe or preferred method.
- Assemble the bowls: Place a serving of cooled vermicelli noodles at the bottom of each bowl. Top with lettuce, drained pickled carrots and daikon, cucumber slices, and bean sprouts. Slice the cooked pork and place 2 pieces on each bowl. Garnish with fresh herbs, a sprinkle of finely chopped peanuts, and sliced red chili if desired. Add a lime wedge on the side.
- Serve: Offer the Nuoc Cham dipping sauce on the side for drizzling or dipping. Encourage diners to add sauce generously based on their preference to enhance the layers of flavor.
Notes
- Marinate the pork overnight for maximum flavor infusion from lemongrass and other spices.
- If unable to find rice vinegar, apple cider vinegar makes a good substitute.
- For milder heat, adjust the amount of birds eye chilis or deseed thoroughly.
- Drain noodles and pickled vegetables well to avoid soggy bowls.
- This dish is best enjoyed fresh but leftovers can be refrigerated separately.
- Prep Time: 20 minutes plus overnight marinating
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Keywords: Vietnamese pork noodle bowl, Bun Thit Nuong, lemongrass pork, vermicelli noodles, nuoc cham sauce, pickled vegetables
