Bun Thit Nuong with Lemongrass Pork and Nuoc Cham

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 10 oz dry rice vermicelli (bun)
• 1.5 lb pork shoulder/collar, thinly sliced (1/4 inch)
• Marinade: 3 tbsp minced lemongrass, 4 garlic cloves minced, 1 small shallot minced, 3 tbsp fish sauce, 2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, 1.5 tbsp neutral oil, 1/2 tsp black pepper
• Quick pickles: 1 cup carrot matchsticks, 1 cup daikon matchsticks, 1/2 cup unseasoned rice vinegar, 1/2 cup water, 3 tbsp sugar, 1 tsp kosher salt
• Nuoc cham: 3 tbsp fish sauce, 3 tbsp fresh lime juice, 3 tbsp sugar, 1/2 cup warm water, 1 small garlic clove minced, 1 Thai chile sliced (optional)
• 4 cups shredded romaine or green leaf lettuce; 1 English cucumber thinly sliced
• 1 cup mixed herbs (mint, cilantro, Thai basil)
• 1/2 cup roasted peanuts, chopped
• Lime wedges (optional)

Do This

• 1) Pickles: Dissolve 3 tbsp sugar + 1 tsp salt in 1/2 cup vinegar + 1/2 cup water; add carrot/daikon. Sit 15–30 minutes.
• 2) Nuoc cham: Stir 3 tbsp sugar into 1/2 cup warm water; add 3 tbsp fish sauce + 3 tbsp lime + garlic + chile.
• 3) Marinate pork 30 minutes: mix all marinade, toss with pork, cover and chill.
• 4) Boil vermicelli 3–5 minutes until tender; rinse under cold water and drain very well.
• 5) Prep greens: shred lettuce, slice cucumber, pick herb leaves, chop peanuts.
• 6) Grill/broil: Cook pork over medium-high heat (about 450°F) 2–3 minutes per side until charred and 145°F inside.
• 7) Assemble bowls: noodles + lettuce/cucumber/herbs + pickles + pork + peanuts; spoon over nuoc cham.

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Why You’ll Love This Recipe

• Bright, balanced flavors: savory lemongrass pork, crisp veggies, zingy nuoc cham.
• Refreshing yet satisfying; noodles are served at room temperature for contrast.
• Meal-prep friendly with make-ahead pickles and sauce.
• Grill, broil, or pan-sear—the pork cooks in minutes.

Grocery List

• Produce: Lemongrass, garlic, shallot, carrots, daikon, limes, romaine or green leaf lettuce, English cucumber, mint, cilantro, Thai basil, Thai chile (optional), lime wedges (optional)
• Dairy: None
• Pantry: Rice vermicelli, fish sauce, soy sauce, oyster sauce, sugar, honey, neutral oil, black pepper, unseasoned rice vinegar, roasted peanuts

Full Ingredients

Lemongrass Pork

• 1.5 lb pork shoulder or collar, thinly sliced across the grain (about 1/4 inch)
• 3 tbsp finely minced lemongrass (from tender white/pale green parts; or use lemongrass paste)
• 4 garlic cloves, minced
• 1 small shallot, minced
• 3 tbsp fish sauce
• 2 tbsp granulated sugar
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1.5 tbsp neutral oil (canola or grapeseed)
• 1/2 tsp freshly ground black pepper

Quick Pickled Carrot & Daikon (Do Chua)

• 1 cup carrot matchsticks
• 1 cup daikon radish matchsticks
• 1/2 cup unseasoned rice vinegar
• 1/2 cup water
• 3 tbsp sugar
• 1 tsp kosher salt

Nuoc Cham (Vietnamese Dipping Sauce)

• 1/2 cup warm water
• 3 tbsp granulated sugar
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice (from about 2 limes)
• 1 small garlic clove, very finely minced
• 1 small Thai chile, thinly sliced (optional, to taste)

For the Bowls

• 10 oz dry rice vermicelli (bun)
• 4 cups shredded romaine or green leaf lettuce
• 1 English cucumber, thinly sliced into half-moons
• 1 cup mixed tender herb leaves (mint, cilantro, Thai basil)
• 1/2 cup roasted peanuts, roughly chopped
• Lime wedges, bean sprouts, and fried shallots (all optional)

Step-by-Step Instructions

Step 1: Make the quick pickles

In a medium bowl, whisk together rice vinegar, water, sugar, and salt until dissolved. Add the carrot and daikon matchsticks, pressing to submerge. Let sit at room temperature for 15–30 minutes, stirring once or twice. For stronger flavor, refrigerate up to 24 hours.

Step 2: Mix the nuoc cham

In a small bowl, dissolve the sugar in the warm water. Stir in the fish sauce, lime juice, minced garlic, and sliced chile (if using). Taste and adjust: add more lime for brightness or fish sauce for saltiness. Chill until serving.

Step 3: Marinate the pork

Add sliced pork to a large bowl. In a second bowl, combine lemongrass, garlic, shallot, fish sauce, sugar, soy sauce, oyster sauce, honey, neutral oil, and black pepper. Pour over pork and massage to coat every slice. Cover and refrigerate for at least 30 minutes (ideal: 2–12 hours). Let the pork sit at room temperature for 10 minutes before cooking.

Step 4: Cook and cool the noodles

Bring a large pot of water to a rolling boil. Add the rice vermicelli and cook 3–5 minutes until just tender. Drain immediately and rinse under cold running water for 30–60 seconds to stop cooking. Drain very well, shaking off excess water, then mound the noodles in a colander to finish draining while you prep the vegetables.

Step 5: Prep the greens and garnishes

Shred the lettuce, slice the cucumber, and pick the herb leaves. Roughly chop the roasted peanuts. Keep everything chilled and dry so the bowl stays light and crisp. Drain the pickles right before assembling.

Step 6: Grill, broil, or pan-sear the pork

Grill method: Preheat a grill to medium-high (about 450°F). Clean and oil the grates. Grill pork in a single layer, 2–3 minutes per side, until deeply browned with light char and the thickest pieces reach 145°F. Work in batches to avoid crowding.

Broiler method: Position oven rack 6 inches from broiler; preheat on High. Arrange pork on a foil-lined, oiled sheet pan. Broil 2–3 minutes per side until caramelized and just cooked through.

Skillet method: Heat a cast-iron skillet over medium-high until lightly smoking; film with a little oil. Sear pork 2–3 minutes per side in batches.

Transfer cooked pork to a plate and rest 3–5 minutes. Slice larger pieces into bite-size strips if needed.

Step 7: Assemble the bowls

Divide noodles among 4 bowls. Top each with a generous handful of shredded lettuce, cucumber slices, and a mix of herbs. Add a small pile of drained pickled carrot/daikon. Spoon warm grilled pork over the top and sprinkle with chopped peanuts. Serve with nuoc cham on the side or drizzle 2–3 tablespoons over each bowl. Add lime wedges for extra brightness.

Pro Tips

• For easy slicing, briefly freeze the pork (20–30 minutes) so it firms up, then cut thinly across the grain.
• Use only the tender white/pale green parts of the lemongrass and mince very finely for the best aroma and texture.
• Rinse and drain noodles thoroughly; excess water will dilute the flavors. A quick toss with a teaspoon of neutral oil prevents clumping.
• Cook the pork hot and fast and avoid crowding—this is key to getting that signature caramelized edge.
• Marinate longer (up to overnight) for deeper flavor; pat off excess marinade before cooking to promote browning.

Variations

• Chicken: Substitute boneless, skinless chicken thighs (1.5 lb). Marinate 1–12 hours; grill 4–6 minutes per side to 170°F, then slice.
• Shrimp: Use large shrimp, peeled/deveined (1.25 lb). Marinate 15–20 minutes; grill or pan-sear 1–2 minutes per side.
• Meatless: Use extra-firm tofu (20 oz), pressed and sliced. Marinate 30 minutes with 1 extra tablespoon soy sauce; grill or sear until browned. Swap fish sauce in nuoc cham for soy sauce plus a dash of rice vinegar.

Storage & Make-Ahead

Pickles keep up to 2 weeks refrigerated in their brine. Nuoc cham keeps 5–7 days refrigerated. Marinated pork can rest up to 24 hours before cooking. Cooked pork keeps 3 days in an airtight container; reheat quickly over medium heat or enjoy room temp. Cooked noodles are best same day but can be rinsed, drained, and refrigerated up to 24 hours; toss with a teaspoon of oil and rinse briefly to refresh before serving. Store greens and herbs dry and cold; assemble bowls just before eating.

Nutrition (per serving)

Approximate values: 700 calories; 34 g protein; 82 g carbohydrates; 26 g fat; 5 g fiber; 1,450 mg sodium. Actual nutrition will vary based on pork cut, portion sizes, and dressing used.