Bún thịt nướng (Vietnamese grilled pork with rice vermicelli)

Bún thịt nướng (Vietnamese: [ɓǔn tʰìt nɨ̌əŋ]), rice noodles with grilled meat) is a popular Vietnamese cold rice-vermicelli noodle dish topped with grilled pork, fresh herbs like basil and mint, fresh salad, Giá (bean sprouts), and chả giò (spring rolls). The dish is dressed in NƯỚC CHẮM (fish sauce with sugar, lime juice, garlic, chili, …). Also, the dish is topped with roasted peanuts, Vietnamese pickled carrots, nem nướng̣ (grilled garlic pork sausage) or grilled prawns. Bún thịt nướng is popular in all regions of Vietnam, except for in Hanoi, where a related dish BÚN CHẢ is served.



  • 1 kg Fresh rice noodle (Vietnamese: Bún) or Rice vermicelli cook as package instruction
  • 1.8 kg Pork shoulder, slice into thin strips
  • 8 to 10 spring rolls (See Vietnamese spring rolls) (optional)


  • 1 tbsp minced garlic
  • 1/2 cup finely chopped lemongrass
  • 2 tbsp finely chopped shallot
  • 2 tbsp sesame seed
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 1/2 teaspoons five-spice powder (Vietnamese :Ngũ vị hương)
  • 1 tbsp cooking oil
  • salt and pepper to taste (or 1 tbsp, 2 teaspoons ground pepper)
  • 2 tsp shrimp paste (optional)
  • 1 tbsp sweet soy sauce (or Kecap manis)

Bamboo skewers, soaked in water (or metal skewers) (optional)


  • Fresh herbs (Mint, Vietnamese balm, Perilla, fish mint, …)
  • Cucumber, cut into julienne
  • Pickle of carrot and white radish or daikon


  • Sliced spring onions, sizzled in hot oil
  • Roasted peanuts, crushed

Dressing: Nước chấm (See NƯỚC CHẤM recipe below)


  1. In a mixing bowl, mix all marinade’s ingredients with sliced pork well, keep in fridge for 30 minutes or longer for next day.
  2. Put the marinated meat on skewers until all meat are finished.
  3. Heat the griller (charcoal griller is better), grill the skewers on both side until cooked well and golden brown in color.
  4. Meanwhile, cook the rice vermicelli, drain, set a side for serving (If using dry rice vermicelli), in deep-fryer, fry the spring rolls until cooked, golden and crispy. Keep hot for serving (Serve immediately after cooked is better)
  5. Serving: Put the noodles (warm or room temperature) into serving bowl, following with grilled meat skewers, cut fried spring rolls, Garnish with herbs, cucumber julienne, sizzled spring onion and crushed peanuts. Dress with NƯỚC CHẤM and serve.

Nước chấm [noo-ahk-chahm]

A Vietnamese condiment (usually for dipping). That’s based on NUOC MAM (fish sauce) combined with various seasonings that can include red chiles, garlic, lime juice, sugar…



  • 500ml fish sauce (Good quality)
  • 1kg Sugar (Brown sugar or palm sugar)
  • 1ltr water
  • 250ml lime juice (or rice vinegar)
  • 100gr garlic clove, peeled, finely chopped
  • 100gr (less or more) hot chili, finely chopped


  1. In a mixing bowl, dissolve the sugar in water, add all remaining ingredients, mix well.
  2. Put in a container ( jar) for further using up to 1 week (can be kept longer in fridge)

Note: depending on dishes, the individual ingredient amount can be changed more or lesser.

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Post Author: dvd

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