clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vietnamese Grilled Pork & Rice Vermicelli Noodles (Bún Thịt Nướng)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Nguyet Vo
  • Prep Time: 45 minutes (includes marinating time)
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vietnamese


Authentic Vietnamese grilled pork & rice vermicelli noodles served with lots of fresh vegetables and a fish sauce dipping sauce.


Units Scale

For the pork

  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Chinese 5-spice powder
  • 1 teaspoon ground annatto seed
  • 1 teaspoon turmeric
  • 1 pound pork shoulder, sliced into thin strips
  • 3 tablespoons minced lemongrass
  • 2 tablespoons minced shallot
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 4 tablespoons vegetable oil, divided

For the Vietnamese dipping sauce (Nuoc Cham)

  • 1 cup water
  • 2 tablespoons sugar
  • 1/4 teaspoon chili garlic sauce (or more if you want it spicier)
  • 1 teaspoon finely minced garlic, optional
  • 4 tablespoons fish sauce
  • 1 tablespoon white vinegar
  • 2 1/2 tablespoons fresh lime juice

For serving

  • Shredded carrots, lettuce, and cucumbers
  • Chopped cilantro and mint leaves
  • Chopped roasted peanuts
  • Fried shallots (see Notes)
  • Cooked Vietnamese rice vermicelli noodles (about 8 ounces)


For the pork

  1. In a small bowl, mix together the salt, pepper, 5-spice powder, annatto seed, and turmeric.
  2. Sprinkle spice mixture over pork and stir until all the pieces are evenly coated with spices. Add lemongrass, shallot, fish sauce, honey, and 2 tablespoons oil. Stir until everything is evenly mixed. 
  3. Cover and refrigerate, allowing the meat to marinate for at least 30 minutes.
  4. Heat remaining 2 tablespoons oil in a wok or heavy cast-iron skillet over medium-high heat until oil begins to shimmer. Rotate and tilt pan so that oil evenly coats the bottom and sides of the wok. Add pork in an even layer around the wok. Let the pork sit a minute or so until it starts to brown. Then stir the pork and let cook until lightly browned all over and pork is just cooked through. 
  5. Transfer the pork to a foil lined rimmed baking sheet, spreading the meat out into a single layer.
  6. Place the baking sheet under a broiler until the meat starts to char in places, about 5-10 minutes. 

For the Vietnamese dipping sauce (Nuoc Cham)

  1. Mix the sugar and water together in a medium bowl until all the sugar is dissolved. Stir in remaining ingredients.

For serving

  1. Place desired amount of noodles, fresh vegetables, cilantro, and mint in a bowl. Top with pork. Drizzle desired amount of sauce in bowl and sprinkle with chopped peanuts and fried shallot.


  • You can buy fried shallots at Asian grocery stores or fry your own. To fry them at home, heat 1/4 cup canola oil in a cast iron skillet. Add 1/2 cup thinly sliced shallots and cook over medium heat until golden brown, stirring often. Remove shallots from oil with a slotted spoon or chopsticks and let drain on a paper towel before serving.
  • For tips on cooking rice noodles, see my Vietnamese Grilled Chicken recipe
Right Menu Icon