Vietnamese Pork Noodle Bowls (Bun Thit Nuong)
Vietnamese Bun Thit Nuong layers caramelized lemongrass pork, cool rice noodles, crisp vegetables, fresh herbs, peanuts, and tangy nuoc cham.
- Prep Time: 25 minutes
- Marinating Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, Main Dish
- Method: Sautéing
- Cuisine: Vietnamese
Ingredients
Pork and Marinade
1 1/2 pounds pork shoulder or pork butt, sliced about 1/4-inch thick
1/4 cup packed brown sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon lemongrass paste
1 tablespoon freshly grated ginger
1 tablespoon Sriracha
4 green onions, finely chopped
2 tablespoons vegetable oil, for cooking
Nuoc Cham
1 1/2 cups water
6 tablespoons granulated sugar
6 tablespoons rice vinegar
8 tablespoons fish sauce
6 tablespoons fresh lime juice
1 fresh red Thai chile, finely chopped
4 cloves garlic, minced
1/4 cup matchstick carrots
Noodle Bowls
1 (14-ounce) package rice vermicelli
4 cups coarsely chopped romaine lettuce, chilled
1 English cucumber, seeded and cut into matchsticks
1 cup matchstick carrots
1 cup bean sprouts
1/4 cup coarsely chopped fresh mint
1/2 cup coarsely chopped fresh cilantro
1/2 cup roasted peanuts, coarsely chopped
Hoisin sauce, for serving, optional
Sriracha, for serving, optional
Instructions
Prep
- Combine the brown sugar, fish sauce, soy sauce, sesame oil, garlic, lemongrass, ginger, Sriracha, and green onions in a large bowl.
- Add the sliced pork and toss thoroughly until every piece is coated with marinade.
- Cover and refrigerate for at least 2 hours or up to overnight.
- Prepare the lettuce, cucumber, carrots, bean sprouts, mint, cilantro, and peanuts. Keep the vegetables and herbs refrigerated until serving.
Make the Nuoc Cham
- Combine the water, sugar, and rice vinegar in a medium saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring until the sugar has completely dissolved.
- Remove from the heat and allow the mixture to cool completely.
- Stir in the fish sauce, lime juice, chopped Thai chile, garlic, and ¼ cup matchstick carrots.
- Refrigerate until ready to serve.
Cook the Noodles
- Bring a large pot of water to a boil.
- Add the rice vermicelli and cook for about 8 minutes, or according to the package directions, until tender.
- Drain immediately and rinse thoroughly under cold water until the noodles are completely cool.
- Drain well and set aside.
Cook the Pork
- Remove the pork from the marinade and lightly blot away excess liquid with paper towels. Discard the remaining marinade.
- Heat a large skillet or sauté pan over high heat.
- Add enough vegetable oil to lightly coat the bottom of the pan.
- Cook the pork in small batches so the pieces have room to brown rather than steam.
- Let the pork sear briefly before turning, then continue cooking until browned and caramelized around the edges and cooked through.
- Transfer each finished batch to a platter and repeat with the remaining pork, adding more oil as needed.
Assemble
- Divide the chopped romaine among large serving bowls.
- Add a portion of cooled rice vermicelli over the lettuce.
- Arrange the cooked pork, cucumber, carrots, bean sprouts, cilantro, and mint over the noodles.
- Sprinkle each bowl with chopped roasted peanuts.
- Serve immediately with nuoc cham for spooning over the bowl. Offer hoisin sauce and additional Sriracha on the side, if desired.
Notes
Substitutions
- Pork tenderloin or boneless pork chops can be used in place of pork shoulder, although leaner cuts should be watched closely so they do not overcook.
- Fresh minced lemongrass may be substituted for lemongrass paste.
- If Thai chiles are unavailable, use a small serrano or Fresno chile and adjust the amount according to your preferred heat level.
- Butter lettuce, green leaf lettuce, or shredded cabbage can replace the romaine.
- Chopped cashews may be substituted for peanuts.
Serving Suggestions and Pairings
Serve these pork noodle bowls as a complete meal with plenty of nuoc cham at the table. They pair well with fresh spring rolls, Cha Gio (Vietnamese Fried Spring Rolls), Vietnamese pickled vegetables, sliced jalapeños, lime wedges, or extra fresh herbs.
For even more texture, add thinly sliced radishes or additional bean sprouts just before serving.
Storage
Store the cooked pork, noodles, vegetables, herbs, peanuts, and nuoc cham separately in airtight containers.
The cooked pork will keep in the refrigerator for up to 4 days.
Cooked rice noodles are best within 2 to 3 days. Prepared vegetables and herbs are best used within 2 to 3 days.
Nuoc cham can be refrigerated in a tightly covered container for about 1 week.
Freezing
Freeze the cooked pork in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet.
The nuoc cham may also be frozen for up to 2 months. Thaw completely in the refrigerator and stir well before serving.
Do not freeze the assembled bowls, cooked rice vermicelli, lettuce, cucumber, bean sprouts, or fresh herbs because their textures deteriorate after thawing.