Vietnamese Grilled Pork Vermicelli Bowl (Bun Thit Nuong)
A vibrant Vietnamese salad bowl featuring marinated grilled pork served over rice vermicelli with fresh herbs, crisp vegetables, and tangy nuoc cham dressing. This refreshing dish combines smoky five-spice pork with cool lettuce, bean sprouts, mint, and cilantro, creating a perfect balance of textures and flavors. Ideal for warm weather dining or when craving something light yet satisfying, this version uses sake in the marinade for extra depth and tenderness.
Ingredients
- 1 lb pork shoulder, sliced thin
- 1 tablespoon garlic, diced
- 2 tablespoons oyster sauce
- ¼ cup sugar
- ¼ cup sake
- ¼ cup fish sauce
- ¼ cup oil
- ½ teaspoon five-spice powder
- fresh ground pepper
- ½ cup fish sauce
- ½ cup sugar
- 1 cup hot water
- 1 teaspoon garlic, crushed
- 1 Thai chile
- 1 slice lime
- 4 cups rice vermicellirice noodles1:1texture
any thin rice noodle works
- 2 cups iceberg lettuce, chopped
- 2 cups bean sprouts
- 1 cup mint, chopped
- 1 cup cilantro, chopped
- 1 carrot, julienned
- 1 cucumber, julienned
- ½ cup peanuts, chopped
- hoisin sauce, to taste
Instructions
- 1
Mix pork shoulder with garlic, oyster sauce, sugar, sake, fish sauce, oil, five-spice powder, and pepper
- 2
Refrigerate and marinate for at least 30 minutes
- 3
Mix fish sauce, sugar, hot water, crushed garlic, Thai chile, and lime slice, stirring until sugar dissolves
- 4
Boil vermicelli according to package directions and drain
- 5
Remove pork from refrigerator and grill over open flame or cook on stove over medium-high heat, then broil briefly
- 6
Place vermicelli in serving bowls, top with lettuce, bean sprouts, mint, cilantro, carrot, and cucumber
- 7
Add grilled pork and chopped peanuts
- 8
Drizzle with nuoc cham and hoisin sauce to taste
Tips
Grill pork over open flame for authentic smoky flavor, but stovetop cooking followed by brief broiling works well too.
Use as many or few vegetables and herbs as desired - customize with your favorites or what's available.
Make sure sugar completely dissolves in nuoc cham dressing for smooth, balanced flavor.
Good to Know
Refrigerate assembled bowls up to 2 days, but keep dressing separate
Marinate pork and prep vegetables up to 1 day ahead
Serve immediately while pork is warm and vegetables are crisp
Common Mistakes
Don't overcook vermicelli to avoid mushy texture
Keep vegetables cold until serving to maintain crispness
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this dish vegetarian?
Yes, substitute firm tofu for pork and use vegetarian oyster sauce or soy sauce in the marinade.
How long does the nuoc cham dressing keep?
Store refrigerated for up to 1 week, but flavors are best within 3 days of making.
Can I use other cuts of pork?
Pork tenderloin or pork chops work well, but shoulder gives the best flavor and stays tender when grilled.