Experience Vietnamese street food at home with this deliciously simple recipe!
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Bún Thịt Nướng Chả Giò (AKA Vietnamese noodle bowls), is a favorite recipe of mine because it brings together a delightful mix of flavors. This dish traces its origins to the street foods of Vietnam and has been growing in popularity here in the States. I had my first Vietnamese noodle bowl at a local food truck one summer, and ever since then, I’ve been making my own versions. This particular recipe tries to stay true to what you may find in Vietnam!
These noodle bowls are a well-orchestrated symphony of taste and texture. The tender, marinated pork, and the fresh, crunchy vegetables come together harmoniously atop a bed of soft vermicelli noodles. And then there’s the aromatic herbs and the zesty Nước Chấm sauce that ties everything together, creating a meal that is as refreshing as it is satisfying. I really love how these noodle bowls balance the sweet, savory, and, oh, so tangy. And I almost forgot – the Vietnamese spring rolls! Now, I’m fortunate to live near a Vietnamese grocery store with an ample supply of fresh ones, but if you’re not so lucky, any spring roll will do.
Are Vietnamese Noodle Bowls Healthy?
Vietnamese noodle bowls are certainly nutritious! They’re loaded with fresh vegetables and protein, and the rice vermicelli noodles keep the dish light. There is a fair amount of fat due to the pork shoulder (that’s where the flavor comes from!), but you can trim the excesses to make the dish leaner. Or just substitute with leaner cuts like chicken, tofu, or even pork loin. And for those on a low-carb diet, I’ve found that shirataki noodles or spiralized zucchini are great alternatives to vermicelli noodles.
The Magic of Nước Chấm Sauce
I won’t be surprised if you’ve never heard of Nước Chấm. Not many Westerners have a bottle in their pantry. This wonderful sauce is the cornerstone of many Vietnamese dishes, and this noodle bowl is no exception. Generally, Nước Chấm combines fish sauce, lime juice, sugar, water, garlic, and Thai chili. What you get is a sauce that’s a balanced blend of salty, sweet, sour, and spicy. It’s what gives these noodle bowls their signature zing. It really ties all the ingredients together. Don’t skip making the Nước Chấm – okay, the fish sauce is a tad stinky, but Nước Chấm is the secret to this dish!
INGREDIENTS
- 1 pound pork shoulder, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 stalk lemongrass, tender parts finely chopped
- 8 ounces rice vermicelli noodles
- 4 Vietnamese spring rolls, cooked and sliced
- 1 head lettuce, shredded
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, crushed
- For the Nuoc Cham sauce:
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1/2 cup water
- 1 clove garlic, minced
- 1 Thai chili, finely sliced (optional)
INSTRUCTIONS
Marinate
Prepare and marinate pork.
Assemble
Soak noodles, grill pork, and prepare vegetables.
Serve
Assemble bowls, garnish, and add sauce.
Devour!
FAQs & Tips
I strongly recommend enjoying this noodle dish fresh, but if you have any leftovers, it should keep for about 3 to 4 days in the fridge. That said, I’d recommend storing the meat separately and, if possible, keep any extra noodles sauce-free as well.
No worries! It’s not always easy to find. I have substituted the lemongrass with lemon zest and a small amount of ginger. It’s not perfect, but it does mimic the citrusy and slightly spicy flavor profile of lemongrass.
Again, no worries! You can use thin rice noodles or even angel hair pasta. Just follow the cooking instructions for the specific type of noodles you use.
Serving Suggestions
Honestly, this is a meal in and of itself, especially with the Vietnamese spring rolls. That reminds me, if you can’t find Vietnamese spring rolls, try making these Spring Rolls instead! They may be more Thai, but I’d argue it still goes well with Bún Thịt Nướng Chả Giò. And while you’re at it, rustle up this Thai Salad Dressing – it makes a great dip!
Be sure to explore these other Vietnamese-inspired dishes, like this Chicken Pho recipe or my current comfort food fave, the Banh Mi Sandwich!
Ingredients
- 1 pound pork shoulder thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 stalk lemongrass tender parts finely chopped
- 8 ounces rice vermicelli noodles
- 4 Vietnamese spring rolls cooked and sliced
- 1 head lettuce shredded
- 1 medium carrot julienned
- 1 medium cucumber julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts crushed
- For the Nuoc Cham sauce:
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1/2 cup water
- 1 clove garlic minced
- 1 Thai chili finely sliced (optional)
Instructions
- In a bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, and lemongrass. Add pork slices and marinate for at least 30 minutes, preferably longer for more flavor.
- Soak vermicelli noodles in hot water until soft, about 10 minutes, then drain and rinse with cold water.
- Grill the marinated pork over medium heat until cooked through and slightly charred, about 3-4 minutes per side.
- Prepare the Nuoc Cham sauce by whisking together fish sauce, sugar, lime juice, water, minced garlic, and Thai chili until the sugar is dissolved.
- Assemble the bowls by dividing noodles among four bowls, top with grilled pork, sliced spring rolls, shredded lettuce, julienned carrots, and cucumber.
- Garnish with mint leaves, cilantro, and crushed peanuts. Serve with Nuoc Cham sauce on the side.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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