Vietnamese Noodle Salad with Grilled Pork

Bún Thịt Nướng, or Vietnamese grilled pork with noodles, has been my preferred order at Vietnamese restaurants for YEARS (sorry pho). And for the life of me I can’t understand why, up until now of course, I had never thought to try making it myself at home because it is actually ridiculously easy and probably my new favorite summer dish. The pork needs to marinade for at least 30 minutes but can totally go overnight and then, and I kid you not, takes a total of 6-7 minutes to grill to perfection. I mean, how much more could you ask for??

This delicious salad can be made in a variety of ways with a variety of toppings depending on your personal preference but one ingredient that can really make or break your Bún Thịt Nướng is the quality of your fish sauce. I highly recommend using Red Boat fish sauce. You may be able to get it at Whole Foods or your local Asian store. My local grocers don’t actually carry it so I order it online (linked below recipe) because it really is worth it and adds so much amazing umami flavor.

Vietnamese Noodle Salad with Grilled Pork

Bún Thịt Nướng, or Vietnamese grilled pork with noodles, has been my preferred order at Vietnamese restaurants for YEARS (sorry pho). And for the life of me I can’t understand why, up until now of course, I had never thought to try making it myself at home because it is actually ridiculously easy and sure to be a new summer favorite!
Prep Time 15 mins
Cook Time 7 mins
Marinade Time 1 hr
Course Main Course, Salad
Cuisine Asian, Vietnamese
Servings 4 people

Equipment

  • Food Processor or Blender
  • Skewers
  • Grill

Ingredients
  

For the Pork

  • 2-3 pounds pork shoulder, sliced into thin strips
  • 2 inches lemongrass
  • 3 cloves garlic
  • 1/2 tsp minced ginger or ginger paste
  • 1 tsp Vietnamese Chili Garlic Sauce I recommend Huy Fong Chili Garlic Sauce
  • 2 tbsp brown sugar
  • 1/4 cup soy sauce
  • 1 tbsp fish sauce I recommend Red Boat Fish Sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp honey

For the Pickled Carrots & Daikon

  • 1/2 cup daikon, julienned (optional) If you don’t like Daikon or don’t have any on hand just increase your carrots by the same amount
  • 1 cup carrots, julienned
  • 1/2 cup hot water
  • 1/4 cup sugar
  • 1/2 cup rice wine vinegar

For the Fish Sauce Dressing

  • 1 cup hot water
  • 1/3 cup sugar
  • 4 small limes, juice of
  • 1/4 cup fish sauce I recommend red boat
  • 2 tsp Vietnamese Chili Garlic Sauce I recommend Huy Fong Chili Garlic Sauce
  • pinch of red pepper flakes (optional) for extra heat

To assemble the noodle bowl

  • 8 oz vermicelli noodles (you can add more or less according to personal preference)
  • 4 cups Shredded romaine lettuce
  • 2 cups mung bean sprouts
  • 1 cup English cucumber, julienned or quartered
  • 8 tbsp crushed peanuts
  • Fresh cilantro, chopped
  • Fresh mint, chopped
  • Fresh basil, chopped
  • limes wedges

Instructions
 

For the Pork

  • Start by slicing your pork shoulder into thin strips and place in a large plastic freezer bag. Set aside.
  • In a small food processer or blender, add you lemongrass and garlic and pulse several times until minced. Add in the remaining marinade ingredients and pulse until fully combined.
  • Pour your marinade over the pork and marinade for at least 30 minutes up to overnight.
  • Preheat your grill over medium high heat.
  • Take out your skewers and thread the pork loosely onto the skewers.
    *Note* I prefer using metal skewers but if you are using bamboo skewers be sure to soak them in water for at least an hour before grilling to prevent them from burner.
  • Grill over medium high heat with the lid closed for 3-4 minutes per side.
  • Remove from the grilled promptly and let rest for at least 5 minutes before serving on the salad.

For the Carrot and Daikon Pickles

  • Dissolve 1/4th cup of sugar in 1/2 cup piping hot water. Then mix in 1/2 cup of rice wine vinegar.
  • Place your julliened carrots and daikon in a mason jar with a lid or a small tupperware container. Pour over the pickling liquid and stir to fully coat and combine.
  • Put a lid on your container and pop them in the fridge to pickle for at least 30 minutes or over night. *Note* The longer the Daikon pickles the more intense the radish flavor will be. If you prefer a less intense pickle only marinade for 30 minutes to an hour before eating or feel free to leave out the Daikon all together.
  • Serve with the noodle salad.

For the Fish Sauce Dressing

  • Dissolve 1/3rd cup of sugar in 1 cup of piping hot water.
  • Mix in lime juice, fish sauce and chili garlic sauce until combined.
  • Store in fridge until ready to serve.

To assemble the salad

  • Cook the vermicelli noodles according to package instructions. Most involve simply soaking the noodles in boiling water for around 5 minutes until soft. Drain your noodles and pat dry.
  • Take out 4 deep bowls and add 1 cup of shredded lettuce to each. Equally divide the noodles into 4 portions and place on top of the lettuce.
  • Divide the pork into 4 portions and place on top of the noodles.
  • Add in a couple of tablespoons of the pickles carrots & daikons, 1/2 cup of bean sprouts, 2-3 tbsp crushed peanuts, 1/4th cup cucumbers, chopped cilantro, mint and basil and a few lime wedges to each bowl.
  • Serve with the Fish Sauce Dressing and enjoy!
Keyword Dairy Free, Gluten Free, grilling

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