Skip to content
Menu
Bún Thịt Nướng (Vietnamese Grilled Pork Noodle Bowl)
Main

Bún Thịt Nướng (Vietnamese Grilled Pork Noodle Bowl)

1 hServes 4Nutri-Score C€€
from @chadkubanoff3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pork butt (thinly sliced (pork belly also works))Meat600 g
  • shallot (peeled)Produce1 piece
  • garlic (cloves, peeled)Produce2 pieces
  • bird's eye chili (half for the marinade, half sliced for serving)Produce1 piece
  • sugar (for the marinade)Pantry25 g
  • fish sauce (for the marinade)Pantry22 ml
  • neutral oil (for the marinade)Pantry15 ml
  • MSG (pinch, optional)Pantry1 g
  • green onion (finely sliced)Produce4 pieces
  • salt (pinch)Spices1 g
  • sugar (pinch, for the green onion oil)Pantry1 g
  • neutral oil (for the green onion oil)Pantry45 ml
  • water (for the sauce)Other45 ml
  • sugar (for the sauce)Pantry25 g
  • fish sauce (good quality, for the sauce)Pantry30 ml
  • rice vinegarPantry15 ml
  • garlic (cloves, smashed, for the sauce)Produce2 pieces
  • bird's eye chili (sliced, for the sauce, to taste)Produce1 piece
  • round rice noodles (cooked according to package)Grains300 g
  • bean sprouts (rinsed)Produce100 g
  • cucumber (julienned)Produce1 piece
  • lettuce (torn)Produce100 g
  • cilantro (roughly chopped)Produce20 g
  • Thai basil (leaves picked)Produce20 g
  • perilla leaves (sliced)Produce15 g
  • pickled carrot and daikonProduce100 g
  • toasted peanuts (crushed)Nuts & seeds50 g

per serving

Nutrition

700kcal

Carbs
75 g
Proteins
33 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Microwave
  • Grill
  • Saucepan

step by step

Method

  1. Make the pork marinade

    • Blend the shallot, garlic and half the chili into a rough paste.
    • Add the sugar, fish sauce, oil and MSG, if using, and mix well.
    Step 1

  2. Marinate the pork

    • Put the sliced pork in a bowl and pour the marinade over it.
    • Mix so every slice is coated, then cover.
    • Let it marinate for at least 2 hours, ideally overnight in the fridge.
    Step 2

  3. Make the green onion oil

    • Put the sliced green onions in a heatproof bowl with a pinch of salt, MSG and sugar.
    • Add the oil and microwave for about 30 seconds, until softened and bright green.
    • Alternatively pour hot pork fat over the green onions.
    Step 3

  4. Make the fish sauce dressing

    • Mix the water, sugar, fish sauce and rice vinegar until the sugar dissolves.
    • Stir in the smashed garlic and sliced chili, or keep the chili on the side.
    Step 4

  5. Grill the pork

    • Grill the marinated pork over high heat until charred and cooked through.
    Step 5

  6. Assemble the bowls

    • Layer bean sprouts, cucumber, torn lettuce and the herbs (cilantro, Thai basil, perilla) in each bowl.
    • Add the cooked rice noodles, the pickled carrot and daikon, then the grilled pork.
    • Spoon over the green onion oil, scatter the toasted peanuts and extra chili.
    Step 6

  7. Dress and serve

    • Pour the fish sauce dressing over the bowls, toss and serve.
    Step 7
Get Mezze