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    Home » Pork » Bún Thịt Nướng (Grilled Pork Noodle Salad)

    Published: Oct 20, 2022 · Last Modified: Jan 13, 2023 by Jeannette ·

    Bún Thịt Nướng (Grilled Pork Noodle Salad)

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    Bún Thịt Nướng in a bowl surrounded by chopsticks, salad and dishes of pork fat and crushed peanuts
    A close up of Bún Thịt Nướng in a bowl
    Chopsticks holding up noodes and pork over a salad

    You haven’t tried a Vietnamese Grilled Pork Noodle Salad until you’ve had our ultra fragrant Bún Thịt Nướng! Silky rice noodles are topped with fresh herbs, juicy charred pork and a classic sweet and sour dipping sauce. Prep in advance for an easy weeknight meal or impress your guests with this crowd pleaser!

    For a vegetarian version, try Mum’s Bún Chay!

    Bún Thịt Nướng in a bowl surrounded by chopsticks, salad and dishes of pork fat and crushed peanuts

    Everyone’s favorite party in a bowl

    Fresh salad. Grilled meats. Intoxicating sauce. That’s what Bún Thịt Nướng promises whether you’re having a casual weeknight dinner or hosting an A-list party.

    You may have have ordered this dish numerous times at Vietnamese restaurants (along with other favorites like Hủ Tiếu Nam Vang and Bánh Canh Cua), but let me tell you this: you won’t go back after you’ve tried our homemade version.

    Here’s why this recipe is worth a try:

    • The pork is grilled until perfectly succulent, enhanced by pops of charred fat.
    • This dish is incredibly versatile and you can use any of your favorite vegetables or whatever else you have in the fridge – need I say fridge clear out?
    • It’s healthy. Skip the noodles if you want a keto-friendly meal, go for a leaner cut if that’s what you prefer or use less dressing to really taste those herbs.
    • Bún Thịt Nướng is a noodle salad, which means you can smother everything with a sweet and savory Vietnamese Dipping Sauce (Nước Mắm)!

    Which meat do I use?

    We prefer a juicier bite, so I went and bought pork belly for this recipe. There are many other great cuts with a nice fat to protein ratio that will also work well:

    • shoulder
    • butt
    • top sirloin
    • tenderloin
    • loin roast

    Of course, if you’d prefer a leaner cut then you can certainly opt for that instead!

    And if you’re after a completely meatless version, try it with mushrooms. I’d recommend firmer ones like portobello, button, king trumpet, or larger shiitake mushrooms to ensure that juicy bite.

    Meat or not, Bún Thịt Nướng is delicious as a family meal for everyone!

    A close up of Bun Thit Nuong in a bowl

    Why this recipe works

    • Marinating the meat with condensed milk and honey adds a subtle creamy sweetness.
    • Using spices like curry powder and fresh aromatics keeps the pork incredibly flavorful.
    • Lard ensures the spring onion oil is fragrant and tasty when drizzled over the Bún Thịt Nướng.

    What you’ll need

    For the marinade

    A plate of pork belly surrounded by red shallots, garlic, lemongrass and dishes of pepper, curry powder, condensed milk, sugar, sesame seeds, hoisin sauce, chicken bouillon powder, honey, soy sauce, oyster sauce oil and annatto seed oil

    About the sauces

    You can find all of the sauces in jars from Asian supermarkets. If the Maggi soy sauce brand is unavailable, just use regular light soy sauce.

    For the pickles

    Carrots along with a white radish cut in half above measuring cups of water and vinegar and a bowl of sugar

    About the vinegar

    We used double strength white vinegar because that’s what we had readily available, but you can use whichever white vinegar you have at home. Just make sure to adjust the pickling liquid to taste.

    You can learn more about how to store and find ingredient substitutes for Đồ Chua (Vietnamese Pickled Carrot and Daikon) here.

    For the spring onion oil

    Pork fat cubes in a bowl along with a dish of salt and spring onions

    About the lard

    Our Bún Thịt Nướng recipe uses lard for extra flavor, but you can substitute it for regular cooking oil instead.

    For the garnish and salad

    Vietnamese herbs in bundles

    About the herbs

    We serve our Bún Thịt Nướng with fish mint, Thai basil, lettuce, bean sprouts, perilla leaves and mint, but if you have other favorites, feel free to use those as well. Other options include coriander, banana blossom, Vietnamese coriander and Vietnamese balm.

    These will all complement thin rice noodles (bún), which we used for this recipe.

    How to make this recipe

    Preparing the pork

    A hand pulling pork skin from pork belly with a cleaver pushing into the meat

    Remove the top skin by running a sharp knife through the fat just next to the skin. Pull the skin towards you while pushing the knife away. When the whole skin is removed, discard it.

    Note: To make it easier, keep the pork skin side down.

    Pork belly slices in a bowl

    Slice the pork into thin strips, roughly 0.5cm (0.2″) thick and put them in a large bowl.

    Making the marinade

    A hand holding a lemongrass stalk with an X cut into its base

    Cut the lemongrass, shallots and garlic into smaller segments to make it easier for the food processor.

    Optional: Reserve 1-2 lemongrass ends and cut an X through the tip to use as a basting brush.

    Pork slices and minced lemongrass in a bowl

    Blitz the aromatics in a food processor until fine. Alternatively, finely chop using a knife.

    Pour the mixture onto the pork.

    Pork slices and minced lemongrass mixed in a bowl

    Mix the blitzed contents with the pork slices.

    Sauce in a bowl with a spoon in it

    In a separate bowl, combine the pepper, chicken bouillon powder, oyster sauce, soy sauce, sugar, curry powder, condensed milk, annatto seed oil, honey, hoisin sauce, sesame seeds and oil.

    Pork belly slices marinating in sauces in a bowl

    Marinate the meat with the sauce and set aside as you work on other ingredients.

    Pickling the vegetables

    Pickling liquid in a bowl with a spoon scooping some up

    Combine the sugar, water and vinegar until the sugar has dissolved.

    Julienned carrots and daikon in a bowl of pickling liquid

    Julienne the carrots and white radish into thin strips, then add them to the pickling liquid.

    Keep it in the fridge as you work on the other steps.

    Making the spring onion oil

    Chopped spring onions in a bowl

    Finely chop the spring onions in a small heatproof dish then stir in the salt and set aside.

    Lard cubes in a saucepan with oil

    Cook the pork fat cubes over low heat until golden and crispy.

    Spring onion oil in a bowl with fried lard pieces

    Pour the lard over the spring onions and stir until combined. You can add some pork fat cubes into the oil or keep them separate as a garnish.

    Cooking the skewers

    Uncooked pork skewers on a plate

    If you’re using an oven, preheat it to 200°C (390°F). Alternatively, use a grill.

    Skewer the marinated pork onto the skewers. To do so, push one end of the meat through the stick, fold the remaining part over the tip, then push that through. Repeat this folding pattern until the skewer is 3/4 full.

    Uncooked pork skewers on an oven rack

    Lay the skewers on a grilling rack and cook in the oven for 15 minutes or until cooked through and golden.

    Tip: For extra flavor, baste the meat by using the end of a lemongrass stalk to brush over the remaining marinade liquid at the 5 minute mark as it cooks.

    Cooked noodles in a colander in a bowl

    Meanwhile, bring a pot of water to a boil and cook the rice noodles for 5 minutes or until al dente. Drain and set aside for later.

    Assembling the noodle salad bowl

    Salad in a bowl

    Add the salad in a bowl to preference.

    Noodles and salad in a bowl

    Lay a serving of cooked noodles in a bowl.

    Pickled carrots and white radish in a bowl with noodles and salad

    Add the pickled carrots and radish.

    Pork and noodles in a bowl of salad

    Remove the pork from the skewers and put it over the salad.

    Grilled pork, noodles and salad in a bowl garnished with crushed peanuts

    Add the spring onions, peanuts, fried shallots and lard crisps, then drizzle with Vietnamese Dipping Sauce.

    Mix well and enjoy it fresh as is!

    Recipe FAQs

    Can I use other meats?

    Of course! Bún Thịt Nướng is also popular with beef and can be made in exactly the same way. Chicken would also work well.

    What can I use if I don’t have an oven or a grill?

    You can pan fry the meat over a stovetop until it’s cooked and serve it over the noodles and salad. For this method, would suggest slicing the pork thinner so it cooks faster.

    Tips for the best results

    • Use a charcoal grill. In the streets of Vietnam, this is what vendors would use for a smoky flavor. It also adds a nice char that goes well with the noodles.
    • Marinate the meat overnight. Get the most infused seasoning by letting it rest in the fridge as you sleep. Let the skewers come to room temperature before you cook so the meat isn’t tough.
    • Find a good balance of fat to protein. If maximum flavor is what you’re going for, use cuts that have a high fat ratio. This ensures a juicier skewer!
    Chopsticks holding up noodes and pork over a salad

    What to serve with this dish

    This Bún Thịt Nướng recipe is pretty much complete, but if you’d like to jazz it up with a few more toppings, here’s what our family likes to enjoy it with:

    • Chao Tom (Sugar Cane Shrimp)
    • Nem Nướng (Grilled Pork Skewers)
    • Chả Giò (Spring Rolls) or Chả Giò Chay (Vegetarian Spring Rolls)
    • Sa Tế (Lemongrass Chili Sauce)
    • Then finish it all off with a bowl of hot Sup Mang Cua (Crab and Asparagus Soup)!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Bún Thịt Nướng in a bowl surrounded by chopsticks, salad and dishes of pork fat and crushed peanuts

    Bún Thịt Nướng (Grilled Pork Noodle Salad)

    Our Bún Thịt Nướng has rice noodles topped with fresh herbs, pork and a sweet and sour dipping sauce. Prep in advance for an easy meal!
    5 from 6 votes
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 1 hour
    Total Time: 2 hours
    Servings: 6
    Calories: 2198kcal
    Author: Jeannette

    Equipment

    • Skewers (soaked in water for 15 minutes)
    • Food processor

    Ingredients

    For The Marinade

    • 1 kg / 2.2 lb pork belly (or your preferred cut)
    • 2 stalks lemongrass
    • 2 red shallots
    • 4 cloves garlic
    • 2 tbsp oyster sauce
    • 3 tbsp Maggi soy sauce (or any light soy sauce; to taste)
    • 1/2 tbsp hoisin sauce
    • 1 tbsp honey
    • 1 tbsp condensed milk (or to taste)
    • 2 tbsp oil
    • 2 tbsp white sesame seeds
    • 1 tsp curry powder
    • 1 tbsp chicken bouillon powder
    • 1 tbsp pepper
    • 2 tbsp annatto seed oil (optional)

    For The Pickles

    • 500 g / 1.1 lb carrots
    • 500 g / 1.1 lb white radish
    • 1/4 US cup sugar (or to taste)
    • 1/8 US cup vinegar
    • 1/2 US cup water

    For The Spring Onion Oil

    • 200 g / 0.44 lb pork fat (cut into 1cm/0.4" cubes)
    • 3 sprig spring onion
    • 1/4 tsp salt (or to taste)

    For The Garnish & Salad

    • 1 packet rice noodles (Vietnamese bún)
    • Vietnamese dipping sauce
    • fried shallots
    • toasted peanuts
    • bean sprouts
    • cucumber
    • lettuce
    • mint
    • Thai basil
    • Vietnamese coriander
    • fish herb
    • bean sprouts

    Instructions

    Preparing The Pork

    • Remove the top skin by running a sharp knife through the fat just next to the skin. Pull the skin towards you while pushing the knife away. When the whole skin is removed, discard it.
      Note: To make it easier, keep the pork skin side down.
    • Slice the pork into thin strips, roughly 0.5cm (0.2") thick and put them in a large bowl.

    Making The Marinade

    • Cut the lemongrass, shallots and garlic into smaller segments to make it easier for the food processor.
      Optional: Reserve 1-2 lemongrass ends and cut an X through the tip to use as a basting brush.
    • Blitz the aromatics in a food processor until fine. Alternatively, finely chop using a knife.
    • Pour the mixture onto the pork and mix in the blitzed contents.
    • In a separate bowl, combine the pepper, chicken bouillon powder, oyster sauce, soy sauce, sugar, curry powder, condensed milk, annatto seed oil, honey, hoisin sauce, sesame seeds and oil.
    • Marinate the meat with the sauce and set aside as you work on other ingredients.

    Pickling The Vegetables

    • Combine the sugar, water and vinegar until the sugar has dissolved.
    • Julienne the carrots and white radish into thin strips, then add them to the pickling liquid.
    • Keep it in the fridge as you work on the other steps.

    Making The Spring Onion Oil

    • Finely chop the spring onions in a small heatproof dish then stir in the salt and set aside.
    • Cook the pork fat cubes over low heat until golden and crispy.
    • Pour the lard over the spring onions and stir until combined. You can add some pork fat cubes into the oil or keep them separate as a garnish.

    Cooking The Skewers & Noodles

    • If you're using an oven, preheat it to 200°C (390°F). Alternatively, use a grill.
    • Skewer the marinated pork onto the skewers. To do so, push one end of the meat through the stick, fold the remaining part over the tip, then push that through.
      Repeat this folding pattern until the skewer is 3/4 full.
    • Lay the skewers on a grilling rack and cook in the oven for 15 minutes or until cooked through and golden.
      Tip: For extra flavor, baste the meat by using the end of a lemongrass stalk to brush over the remaining marinade liquid at the 5 minute mark as it cooks.
    • Meanwhile, bring a pot of water to a boil and cook the rice noodles for 5 minutes or until al dente. Drain and set aside for later.

    Assembling The Noodle Salad Bowl

    • Add the salad in a bowl to preference.
    • Lay a serving of cooked noodles in a bowl.
    • Add the pickled carrots and radish.
    • Remove the pork from the skewers and put it over the salad.
    • Add the spring onions, peanuts, fried shallots and lard crisps, then drizzle with Vietnamese Dipping Sauce.
    • Mix well and enjoy it fresh as is!

    Notes

    • Use a charcoal grill. In the streets of Vietnam, this is what vendors would use for a smoky flavor. It also adds a nice char that goes well with the noodles.
    • Marinate the meat overnight. Get the most infused seasoning by letting it rest in the fridge as you sleep. Let the skewers come to room temperature before you cook so the meat isn't tough.
    • Find a good balance of fat to protein. If maximum flavor is what you're going for, use cuts that have a high fat ratio. This ensures a juicier skewer!
    • You can find all of the sauces in jars from Asian supermarkets. If the Maggi soy sauce brand is unavailable, just use regular light soy sauce.
    • We used double strength white vinegar because that's what we had readily available, but you can use whichever white vinegar you have at home. Just make sure to adjust the pickling liquid to taste.
    • Our Bún Thịt Nướng recipe uses lard for extra flavor, but you can substitute it for regular cooking oil instead.
    • We serve it with fish mint, Thai basil, lettuce, bean sprouts, perilla leaves and mint, but if you have other favorites, feel free to use those as well. Other options include coriander, banana blossom, Vietnamese coriander and Vietnamese balm.

    Nutrition

    Calories: 2198kcal | Carbohydrates: 23g | Protein: 35g | Fat: 218g | Saturated Fat: 78g | Cholesterol: 273mg | Sodium: 1174mg | Potassium: 1218mg | Fiber: 5g | Sugar: 12g | Vitamin A: 14024IU | Vitamin C: 27mg | Calcium: 125mg | Iron: 4mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    This post was originally published on 7/1/21 and updated with new recipe links in October 2022.

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    « Bánh Bôt Loc (Vietnamese Shrimp and Pork Dumplings)
    Xíu Mái (Vietnamese Meatballs in Tomato Sauce) »

    Reader Interactions

    Comments

    1. Katherine says

      January 08, 2021 at 6:55 pm

      5 stars
      There are so many great flavors in this pretty noodle salad. Thanks for breaking it all down – you’ve made it so much easier.

      Reply
      • Jeannette says

        January 08, 2021 at 8:24 pm

        Thanks, Katherine! I’m glad you enjoy the different parts of the recipe. All the separate ingredients make up this wonderful dish!

        Reply
    2. Jacqueline Meldrum says

      January 08, 2021 at 7:30 pm

      5 stars
      What a courful bowlful! All the added green and orange just make it look so appealing.

      Reply
      • Jeannette says

        January 08, 2021 at 8:24 pm

        Thanks, Jacqueline! It certainly is a colorful meal 😀

        Reply
    3. Amanda Wren-Grimwood says

      January 08, 2021 at 9:05 pm

      5 stars
      All of those delicious flavours and colours! I love to use pork belly so this is perfect.

      Reply
      • Jeannette says

        January 09, 2021 at 5:59 pm

        Yes, pork belly is delicious! Thanks, Amanda!

        Reply
    4. Helen says

      January 08, 2021 at 10:01 pm

      5 stars
      Wow – so much flavour. Every layer adds more deliciousness. And so pretty too.

      Reply
      • Jeannette says

        January 09, 2021 at 5:59 pm

        It certainly does! Thanks, Helen!

        Reply
    5. Adrianne says

      January 08, 2021 at 10:22 pm

      5 stars
      Vietnamese is my all time favourite cuisine!! This dish looks seriously amazing and I love the notion of the getting the char on the meat. It is great that you have taken the time to show us the steps to assemble also as that is such a key step in this recipe!

      Reply
      • Jeannette says

        January 09, 2021 at 6:00 pm

        I love Vietnamese food too <3 Glad these steps gave you a clearer picture of the instructions!

        Reply

    Leave A Comment Cancel reply

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