Vietnamese Grilled Pork with Rice Noodles (Bún Thịt Nướng) is a popular and delicious dish that combines marinated grilled pork, fresh vegetables, herbs, and rice noodles. It’s a refreshing and satisfying meal, perfect for any occasion.

It is one of my favorite Vietnamese pork dishes because it bears resemblance to Philippine barbecue. Anything grilled or barbecued and colorful is scrumptious to me, so it’s really easy to like this Vietnamese Grilled Pork. By the way, I added 7UP to this recipe.

If you love Vietnamese food, try these two popular dishes: Vietnamese Pho Soup or their Fresh Vegetable and Shrimp Spring Rolls.

Also, if you have noticed, it’s common for Vietnamese restaurants or any Asian restaurants to have a bottle of fish sauce or soy sauce on the side. We Asians love to drizzle this sauces on our food. To non-Asians, the smell of fish sauce might be disgusting, but believe me, it adds flavor.

Two bowls of Vietnamese grilled pork with rice noodles, thinly sliced carrots, cucumber, napa leaf, sprinkled with green onions. A side of fish sauce, chopstick, and napkin nearby.

Ingredient substitute

PORK SHOULDER: Substitute pork with boneless chicken thighs or chicken breast. I prefer chicken thighs due to their higher fat content compared to chicken breast, which helps keep the meat moist during cooking, preventing it from drying out and thus making it juicy and flavorful.
VEGETABLES: You are not limited to the veggies specified in this recipe. In fact, use whatever vegetables are available to you or based on your preferences. This is a great time to clear out your vegetable bin. I enjoy adding zucchini, mushrooms, asparagus, tomatoes, and pickled vegetables, to name a few.
7UP: This can be omitted, instead, add 1-1 ½ more tablespoon(s)of brown sugar to the recipe.
RICE NOODLES: Use white rice instead of rice noodles.

Marinade tips

This dish is delightful due to it’s flavorful marinade.

Combine and mix the marinade ingredients in a resealable plastic bag or a container then add the sliced pork. I prefer to use a plastic bag as it easier to flip the bag or move the meat around, making sure it is evenly coated with the marinade.
Refrigerate for at least half a day, preferably overnight, to allow the flavors to meld.
Remove the marinated pork slices from the fridge and let them come to room temperature for about 20-25 minutes.

Pork cooking methods

Cooking in the oven is one of the easiest ways to prepare this delicious dish.

Tips: Due to the brown sugar, the meat can burn easily. Be careful not to overcook the pork to avoid it becoming tough and dry. Use a meat thermometer to ensure the internal temperature of the pork reaches 145°F for safe consumption.

Here are other ways to cook it

GRILL: Weather permitting, I prefer to grill, especially if using charcoal. I like the flavor it imparts to the meat. Place the pork on a foil if it’s sliced short so it doesn’t fall through the grates, or cut it thin and long then slice it into bite-sized pieces after grilling. Flip it using tongs and, depending on the thickness of the pork, allow 3-5 minutes to cook each side or until it’s cooked through to the desired doneness.
STOVE TOP: Add a small amount of oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, to a hot wok or skillet. Once the oil is shimmering, add the marinated pork slices in a single layer to ensure even cooking. Let the pork sear without stirring for about 1-2 minutes to develop a golden brown crust on one side. Flip it over and stir-fry for another 1-2 minutes, or until it’s cooked through and no longer pink.

Cooking the rice noodles

Cook the rice noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold water to stop the cooking process and prevent them from sticking together. Set aside.

Tip: Cook the noodles when all the vegetables have been prepared and while the pork is cooking to ensure they are still warm and not dried out.

Vegetables tips

Opt for crisp vegetables to complement this dish.
If desired, add the vegetables to the oven, pan, or grill when the meat is almost cooked, cooking them until they are crisp-tender.

A bowl of Vietnamese grilled pork with rice noodles, thinly sliced carrots and red onions, cucumber, napa leaf, sprinkled with green onions.

Storing leftover and reheating

Store grilled pork and vegetables separately in sealed containers and refrigerate them for up to 2 days. When reheating, microwave one serving for 30 seconds to 1 ½ minutes, depending on the amount.

For leftover rice noodles, you can reheat on stovetop or in the microwave. Reheating times may vary depending on the quantity, so adjust accordingly. Also, keep an eye on the noodles to prevent them from overcooking or becoming mushy. Serve reheated noodles immediately while hot.

STOVETOP: Bring a pot of water to a boil on the stove. Once the water is boiling, add the leftover rice noodles to the pot. Stir the noodles gently to separate them and ensure even heating. Cook the noodles for 1-2 minutes, or until they are heated through and tender. Use a strainer or colander to drain the water.
MICROWAVE: Place the leftover rice noodles in a microwave-safe bowl then sprinkle a few drops of water to prevent them from drying out. Cover the bowl with lid or plastic wrap, leaving a small vent on the side for steam to escape. Remove the bowl from the microwave and stir the noodles to distribute the heat evenly.

Vietnamese grilled pork video

Recipe

Vietnamese Grilled Pork with Rice Noodles

Vietnamese Grilled Pork with Rice Noodles (Bún Thịt Nướng) is a popular and delicious dish that combines marinated grilled pork, fresh vegetables, herbs, and rice noodles.

Print Pin Rate

Course: Main Course

Cuisine: Asian, Vietnamese

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 553kcal

Ingredients

1 pound pork shoulder sliced thinly, about 2 inches by 2 inches
1 ½ cups cucumber sliced
1 ½ cups carrot julienned
4 pieces bok choy lettuce or napa
¼ cup green onions chopped for garnish
4 oz rice vermicelli cooked

Marinade

1 ½ tablespoons brown sugar
3 teaspoons 7up
1 tablespoon fish sauce
2 teaspoons soy sauce
3 tablespoons onion minced
5 garlic cloves minced
1 teaspoon black ground pepper
3 tablespoons olive oil

US Customary - Metric

Instructions

Slice pork thinly, about 2 inches by 2 inches and prepare all the vegetables.
In a medium bowl, add the pork, brown sugar, 7up, fish sauce, soy sauce, onion, garlic, ground pepper, and olive oil. Mix well and cover with plastic wrap. Marinate and place in the fridge for at least 4 hours or, better yet, overnight.
Bake at 375°F for 15-20 minutes, then switch to broil for 3 to 5 minutes on each side or until golden brown. Note: Keep an eye out to ensure it doesn't burn!
While baking, boil water and add noodles until translucent. Transfer to a colander and run cold water over them. Drain the water. Watch my video How to Cook Vermicelli Noodles.
Assemble your bowl with noodles at the bottom. Arrange the veggies and pork on top. Serve fish sauce on the side.

Notes

Substitute noodles with white rice.
You may trim some of the fat from pork shoulder but leaving some will enhance the flavor.
You can substitute pork shoulder with boneless chicken thighs or chicken breast.
Use whatever vegetables you have or based on your preferences.
You may omit the 7UP in the marinade instead add 1-1 ½ more tablespoon(s) of brown sugar.
Read the package instructions for the rice noodles.
Oven settings vary so adjust cooking time accordingly.
Store leftovers in the fridge for up to 2 days and reheat in the microwave.
Other ways to cook the pork is on the grill which honestly is the best in my opinion or cook it on stovetop. I have discussed these cooking methods on the post above.

Nutrition

Originally Published on: September 30, 2018 Last Modified on: June 2, 2021