Vietnamese pork noodle bowls (bun thit nuong)

Name: Vietnamese pork noodle bowls (bun thit nuong)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 1 batch lemongrass marinated pork ((it's marinated overnight. 8 pieces, serves 4)); 200g/ 7oz dried vermicelli noodles ((Note 1)); 1 head soft lettuce ((like butter lettuce), torn into large bite size pieces (or 4 cups shredded iceberg, cos/romaine)); 2 cucumbers (, halved lengthwise then sliced on the diagonal 3mm / 0.15" thick); 2 cups bean sprouts; Handful mint leaves; Handful cilantro/coriander; 1/4 cup finely chopped unsalted peanuts; Sliced red chilli ((for garnish - optional)); Lime wedges ((to serve - optional but recommended)); 2 medium carrots (, peeled cut into 2-3mm / 1/10″ batons ); 1/2 large white radish (daikon) (, peeled, cut the same as carrots); 1 1/2 cups boiling water; 1/2 cup white sugar; 4 tsp cooking salt (kosher salt); 3/4 cup rice vinegar ((sub apple cider vinegar)); 4 1/2 tbsp white sugar; 4 1/2 tbsp fish sauce ((Note 3)); 3 tbsp rice wine vinegar; 3 tbsp lime juice; 1/2 cup water; 2 birds eye chilli or Thai chilli (, deseeded and finely chopped (Note 4)); 5 cloves garlic (, finely chopped)

Instructions

Prep:30minCook:10min

Recipe video above. Popular Vietnamese street food! Fabulous combination of contrasting flavours and textures, fresh vegetables with flavourful lemongrass marinated pork, noodles and herbs, all doused in a mild nuoc cham sauce (so you can use lots).Light and fresh yet anything but dull. Excellent DIY spread for gatherings - lay it all out on tables and let everyone put their own bowls together. Chicken version here. Slightly different toppings because chicken is a white meat, pork is richer. :)

Updated at: Thu, 12 Feb 2026 11:52:09 GMT