Bun Thit Nuong Recipe (Vietnamese Grilled Pork Vermicelli Bowl)

If you’ve only scratched the surface of Vietnamese food through pho, it’s time to branch out. This bun thit nuong recipe is a joyful tangle of rice noodles, fresh herbs, pickled vegetables, and smoky-sweet lemongrass pork—all brought together with that iconic Vietnamese fish sauce dressing, nước chấm. One bite and you’re transported to a streetside vendor in Ho Chi Minh City or Hoi An.

This dish, known simply as bún in Vietnam (short for vermicelli), goes by many names depending on the toppings. Add grilled pork? It’s bun thit nuong. Add crispy spring rolls and shrimp? That’s bun dac biet. Either way, it’s one of the most delicious Vietnamese dishes made from noodles—and yes, it’s surprisingly easy to make at home.

Once I spent a full month in Hoi An, inspired by none other than Anthony Bourdain, who once said it was the kind of place you could fall in love with slowly, bite by bite. And he wasn’t wrong. The lantern-lined streets, the warm bustle of the markets, and the incredible depth of flavors in even the simplest dishes made it one of the most culinary-rich places I’ve ever visited. We ate everything—from tiny bowls of Cao Lau to street-side grilled pork wrapped in herbs and rice paper.

But bun thit nuong always stood out. The smoky char of the pork, the crunch of pickled veggies, and the freshness of herbs against soft rice noodles—it’s a dish that somehow tastes like home, even when you’re far from it.

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What Is Bun Thit Nuong?

Bún thịt nướng literally translates to “rice noodles with grilled meat.” It’s a southern Vietnamese dish where thin rice vermicelli (bún) is served at room temperature, topped with chargrilled pork (thịt nướng), fresh herbs, pickled vegetables, and peanuts. It’s light yet satisfying, fragrant yet balanced, and always finished with a generous pour of nước chấm.

If you’re looking for a traditional, authentic Vietnamese food dish that’s both easy to make and full of flavor, this is it.

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Ingredients

For the Lemongrass Grilled Pork:

• 500g pork shoulder, thinly sliced
• 2 stalks lemongrass, finely minced
• 3 garlic cloves
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1/2 tsp baking soda

Let it marinate for at least 4 hours, preferably overnight.

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For the Bun Bowl:

• Vermicelli (bún) rice noodles – soak in hot water until soft
• Shredded lettuce (butter or romaine)
• Julienned cucumber and bean sprouts
• Pickled carrot and daikon
• Mint, cilantro, Thai basil
• Crushed peanuts
• Optional: fresh red chili, lime wedges

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Pickled Vegetables:

• 1/2 cup julienned daikon
• 1/2 cup julienned carrot
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 cup rice vinegar
• 1/4 cup water

Soak for 2+ hours (or overnight in fridge).

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For the Nước Chấm Sauce:

• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp sugar
• 3 tbsp water
• 1 garlic clove, minced
• 1 chili, finely sliced

How to Assemble a Bun Bowl

1. Start with vermicelli noodles.
2. Layer on lettuce, herbs, cucumbers, bean sprouts, and pickled vegetables.
3. Top with charred lemongrass pork (thit nuong).
4. Sprinkle crushed peanuts and fresh chili.
5. Pour over nước chấm generously. No need to toss ahead—the sauce brings everything together.

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How to Eat Bun Thit Nuong

There’s no wrong way, but here’s what locals do: Mix it all up in the bowl so the dressing coats every bite. Some people add more nước chấm as they go. Others pick at the pork first because, well, it’s the best part. Either way, it’s a wonderfully messy and delicious affair.

And yes—Vietnamese food often arrives with plain noodles and vegetables, because it’s the sauce that does the heavy lifting. That’s completely normal. You control the flavor!

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Is This a Good Non-Spicy Vietnamese Dish?

Yes! The base recipe is not spicy at all. You can add chili to your liking—or skip it altogether. The boldness comes from lemongrass, garlic, lime, and fish sauce, not heat.

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What’s the Difference Between Bun Thit Nuong, Bun Cha and Pho?

Great question. Pho is a noodle soup made with beef or chicken broth and flat rice noodles. Bun cha is a Hanoi-style dish with grilled pork patties and noodles, often served with fresh herbs and a broth-like sauce for dipping. Bun thit nuong is closer to bun cha in that it’s not soupy—but it uses marinated pork slices instead of patties.

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Can You Make This on a Weeknight?

Absolutely. The pork can be marinated ahead, and all the toppings prepped in advance. When ready to eat, just grill the pork and assemble. It’s a good and easy Vietnamese food dish for beginners—especially if you’re not ready to commit to making pho from scratch just yet.

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Want to Try More?

If you’re planning a trip to Vietnam or just exploring from your kitchen, try dishes like:

• Com thit nuong (grilled pork over rice)
• Bun tom thit nuong (grilled shrimp and pork noodle bowls)
• Bun bo nuong (grilled beef noodle bowls)

Or head to Hoi An and eat your way through street food like a local!

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Final Thoughts

Whether you’re new to Vietnamese cooking or looking for a Vietnamese pork vermicelli bowl to add to your rotation, this bun thit nuong recipe delivers on all fronts. It’s easy, flexible, and full of fresh ingredients that taste like summer, any time of year.

If this bun thit nuong recipe left you craving more vibrant, herb-loaded Southeast Asian flavors, you might also love my Pho Bo (Vietnamese Beef Noodle Soup), which brings slow-simmered comfort to a bowl, or the tangy-sweet fire of Tom Yum Soup. For something simpler but just as satisfying, check out my Singapore-style Bee Hoon—a dish that always reminds me of hawker stalls and rainy evenings. And if you’re building your noodle bowl repertoire, don’t miss my Japchae (Korean Glass Noodles)—a colorful, slightly sweet cousin to bun thit nuong with its own cult following.

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