Vietnamese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bún Thịt Nướng (Cold Noodle Salad with Grilled Pork)
Cold rice vermicelli topped with grilled pork, fresh herbs, and peanuts.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Marinate Pork: Combine lemongrass, shallot, garlic, soy sauce, fish sauce, sesame oil, and sugar in a bowl. Add the sliced pork, mix thoroughly, and marinate for at least 30 minutes.
- 2
Cook Noodles: Boil the rice vermicelli noodles until tender. Drain and rinse under cold running water to remove excess starch. Let drain completely.
- 3
Grill Pork: Heat a grill or heavy skillet to medium-high heat. Grill the thinly sliced pork quickly, about 2-3 minutes per side, until slightly charred and cooked through.
- 4
Prepare Bowls: In large individual serving bowls, place a bed of shredded lettuce, cucumber strips, and bean sprouts. Add a generous handful of the cooled rice noodles.
- 5
Assemble: Top the noodles with the hot grilled pork. Add pickled carrots and daikon. Spoon scallion oil over the meat.
- 6
Garnish and Serve: Garnish with fresh mint, cilantro, and a heavy sprinkle of crushed peanuts. Serve with a generous bowl of Nước Chấm to pour over the salad right before eating.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving515
Calories
48 g
Protein
6 g
Carbs
33 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bún thịt nướng is a Vietnamese rice-noodle bowl built around contrast: warm grilled pork over cool bún, crisp vegetables, herbs, pickles, peanuts, scallion oil, and nước chấm. It is especially associated with southern-style noodle bowls, where the sauce is poured over at the table so each bite can be mixed to taste.
Listahan note
This version keeps the bowl structure straightforward and puts the work into thin-sliced pork, a short lemongrass marinade, and a fully drained noodle base. The goal is a bowl that eats light and fresh, but still has enough char, fat, and crunch to feel complete.
Technique cues
- Rinse the cooked rice vermicelli well under cold water, then let it drain longer than you think. Wet noodles dilute the nước chấm and make the herbs collapse.
- Slice the pork shoulder extremely thin so it cooks quickly and picks up browned edges before the meat dries out.
- Build the bowls in layers instead of tossing everything early: lettuce and vegetables first, noodles next, hot pork on top, then sauce right before eating.
Kitchen flow
- Parallel prep
- Marinate the pork first, then cook and rinse the noodles while the vegetables, herbs, pickles, peanuts, scallion oil, and nước chấm are set out for assembly.
- Make-ahead
- Prepare the nước chấm, pickles, chopped vegetables, and scallion oil ahead; grill the pork close to serving so the char and warm juices hit the noodles.
- Leftover move
- Turn extra pork, noodles, herbs, and pickles into a quick lettuce cup plate, spooning nước chấm over each bite instead of rebuilding a full bowl.
- Cleanup rhythm
- Rinse the noodle pot right after draining, then soak the grill pan or skillet while the bowls are being eaten so the sweet marinade residue lifts more easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pork shoulder
Grilled main protein
Purpose: Pork shoulder has enough fat and texture to stay flavorful when sliced thin and cooked hot.
Handling: Slice across the grain as thinly as possible; a brief chill in the freezer makes cleaner slices easier.
Adaptation: Pork loin gives a leaner bowl but needs a shorter cook and a little extra attention so it does not turn firm.
Rice vermicelli noodles (bún)
Cool noodle base
Purpose: The fine rice noodles carry the sauce without making the bowl heavy.
Handling: Boil until tender, rinse under cold running water, and drain until the strands feel loose rather than slippery-wet.
Adaptation: Wider rice noodles change the bite and make the bowl less delicate, but they can work if cooked and rinsed well.
Minced lemongrass
Signature aromatic
Purpose: Lemongrass gives the pork its citrusy, grassy edge and keeps the rich meat from tasting flat.
Handling: Use the tender lower stalk and mince it finely so it clings to the pork instead of staying woody.
Adaptation: Prepared minced lemongrass works for convenience, though fresh usually tastes brighter.
Soy sauce, fish sauce, sesame oil, and sugar
Marinade backbone
Purpose: Together they bring salt, savoriness, a little richness, and the light sweetness that helps the pork brown.
Handling: Stir the marinade until the sugar dissolves before adding the pork so the seasoning spreads evenly.
Adaptation: Use more fish sauce and a splash of neutral oil if skipping sesame oil; the pork will taste sharper and less nutty.
Fresh lettuce, mint, cilantro, cucumber julienne, bean sprouts
Fresh crunch and herb layer
Purpose: These ingredients keep the bowl cool, crisp, and fragrant against the hot grilled pork.
Handling: Wash and dry everything well, then cut the cucumber into thin strips so it mixes easily with the noodles.
Adaptation: Thai basil can join the mint and cilantro if you want a more herbal bowl.
Pickled carrots and daikon
Bright pickle layer
Purpose: The pickles add acidity and crunch between bites of pork and noodles.
Handling: Drain lightly before adding so the bowl stays crisp instead of watery.
Adaptation: Quick-pickled cucumber gives a different crunch if carrots and daikon are not on hand.
Technique notes
- Do not overcrowd the grill or skillet. Thin pork releases moisture quickly, and crowded pieces steam before they can char.
- Keep the crushed roasted peanuts dry until serving. Add them last so they stay crunchy against the sauce and scallion oil.
- Pour nước chấm gradually, then mix from the bottom of the bowl. The lettuce and noodles should be seasoned, not submerged.
Ingredient swaps
- Skillet path
- Use a heavy skillet or grill pan over medium-high heat and cook the pork in small batches; you will trade smoky grill notes for a controlled browned edge.
- Soy sauce alternative
- Tamari can replace soy sauce with a slightly rounder, darker taste; adjust the nước chấm at the table if the bowl needs more brightness.
- Peanut variation
- Toasted sesame seeds or fried shallots give crunch in a different direction, with less roasted sweetness than crushed peanuts.
- Weeknight shortcut
- Use store-bought pickled carrots and daikon and prepared scallion oil, then spend the saved time drying the noodles and cooking the pork properly.
Serve alongside
- Vietnamese fried spring rolls
- Green papaya salad
- Crispy rice paper chips
- Chilled mango slices with lime
- Vietnamese iced coffee
- Lime soda with mint
- Jasmine iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the pork, noodles, herbs, pickles, and nước chấm in separate sealed containers so the fresh pieces keep their texture.
- Reheat only the pork gently in a skillet or microwave, then assemble it over cold noodles and vegetables.
- Freeze cooked pork separately if needed; thaw overnight and refresh in a hot skillet before adding it to the bowl.
Equipment
- Sharp knife for thin slicing pork
- Large pot and colander for rice vermicelli
- Grill, grill pan, or heavy skillet
- Large serving bowls
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Bún Thịt Nướng (Cold Noodle Salad with Grilled Pork) to your week, check it against your household's allergens, and build the shopping list automatically.
More Vietnamese recipes
Vietnamese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Thịt Kho Tàu (Caramelized Pork and Eggs)
Meltingly tender pork belly and hard-boiled eggs braised in a rich, sweet, and savory coconut juice caramel, perfect over steamed rice.
Vietnamese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hủ Tiếu (Pork and Seafood Noodle Soup)
A Vietnamese pork-bone broth noodle soup loaded with ground pork, shrimp, and dried shrimp over chewy tapioca noodles, finished with garlic chives and fried garlic.
Vietnamese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bánh Tét (Cylindrical Sticky Rice Cake)
The Southern equivalent of Bánh Chưng, rolled into a cylinder.