Name: Bun Thit Nuong Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1½ lb pork butt; ¼ cup lemongrass; ¼ cup sugar; 2 tbsp fish sauce; 1 tbsp ground pepper; 3 cloves garlic; 3 shallots; 3 tbsp sesame oil; 1 tbsp thick soy sauce; 2 tbsp sesame; 1 pkg vermicelli; fresh herbs; 1 cucumber; 1 lettuce; ¼ cup peanuts; 2 tbsp scallion oil; ½ cup nuoc cham

Bun Thit Nuong Recipe

Fabien Ness Modified: November 12, 2023

nuoc cham, rice noodles, and grilled pork in a bowl

Photos of Bun Thit Nuong Recipe

How To Make Bun Thit Nuong

This Vietnamese grilled pork noodles dish or bun thit nuong mixes refreshing veggies, vermicelli, and pork butt, for a tummy-filling dish.

Prep: 15 mins

Rest: 2 hrs

Cook: 15 mins

Total: 2 hrs 30 mins

Serves:

Ingredients

For Thit Nuong:

1½ lb pork butt, thinly sliced just under ¼-inch
¼ cup lemongrass, finely minced
¼ cup sugar
2 tbsp fish sauce
1 tbsp ground pepper
3 cloves garlic, minced
3 shallots, minced
3 tbsp sesame oil
1 tbsp thick soy sauce
2 tbsp sesame, toasted

For Bun Thit Nuong:

1 pkg vermicelli, thin rice noodles
fresh herbs, 1 bunch, such as mint, perilla, basil, etc
1 cucumber, diced matchstick size
1 lettuce, head, thinly chopped
¼ cup peanuts, roasted and coarsely crushed
2 tbsp scallion oil
½ cup nuoc cham, (dipping fish sauce)

Instructions

Thit Nuong:

Combine in a large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinate for at least 1 to 2 hours or up to overnight.
Cut any large pieces of sliced pork into manageable 2 to 3-inch strips. Pan fry or grill over a gas grill or preferably over a charcoal grill on medium to high heat until done with a bit of char.

Bun Thit Nuong:

Place vermicelli in boiling water and cook according to package directions. Stir regularly so it won’t stick to the bottom of the pot. To check for doneness, take a strand and taste. Should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process and rinse excess starch.
In a large bowl, combine vermicelli with grilled pork or thit nuong, lots of fresh herbs, cucumbers, beansprouts, pickled carrot,s and daikon, crushed roasted peanuts, scallion oil, and dress with nuoc mam cham.
Serve and enjoy.

Nutrition

Nutrition Disclaimer

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