Bún Thịt Nướng (Grilled Pork Noodle 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!

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!

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

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

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

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

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

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.

Mix the blitzed contents with the pork slices.

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

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!

Recipe FAQs

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!

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)!

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

Join the family!