Cooking Lucid
Bun Thit Nuong
Grilled lemongrass pork over cold rice vermicelli with fresh herbs, pickled vegetables, and nuoc cham. A Vietnamese noodle bowl classic.
Prep 20 min
Cook 15 min
Total 35 min
Serves 4
Ingredients
Step 1 — Marinate pork
- 1.5 lbs pork shoulder (thinly sliced)
- 3 tbsp fish sauce
- 2 tbsp sugar
- 3 stalks lemongrass (minced)
- 4 garlic cloves (minced)
- 2 tbsp vegetable oil
- 1 tbsp honey
Step 2 — Assemble bowls
- 1 lb rice vermicelli (cooked, chilled)
- Lettuce
- Cucumber (sliced)
- Pickled daikon and carrot
- Fresh mint and cilantro
- Crushed peanuts
- Fried shallots
- Fish sauce dressing (nuoc cham)
- Cha gio (egg rolls, optional)
Instructions
- 1
Grill the pork
Marinate pork at least 30 minutes. Grill over high heat 2–3 minutes per side until caramelized and cooked through.
- 2
Build bowls
Layer lettuce, vermicelli, and vegetables in bowls. Top with sliced grilled pork, herbs, peanuts, and fried shallots.
- 3
Serve
Drizzle with nuoc cham or serve dressing on the side. Add cha gio if desired.
Nutrition per serving: 440 cal · 30g protein · 46g carbs · 16g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
