Kimchi & Cornbread

Bún thịt nướng, Vietnamese Lemongrass BBQ Pork

Uncategorized | March 28, 2017 | By

If I’m at a Vietnamese restaurant and I’m not ordering pho I’m ordering this dish! All the flavors are here. It’s salty, sweet, tangy, and fresh. If you’ve never had it I recommend trying it and it’s easy to make at home.There are quite a few steps to making this but it’s not complicated. I really recommend marinating this overnight for the best possible flavor.

One of the ingredients that might seem strange is fish sauce. It adds a little brine to the dish. If you’ve never had it don’t worry about it overpowering the pork with a fishy flavor. While it does have a strong odor it is not fishy tasting at all. If you are new to fish sauce I recommend Red Boat. N 40. It’s a good starter fish sauce that will ease you in to the flavor and will become a staple in your kitchen.

The quick pickle is nothing new but please don’t skip it. I make extra and eat some with other dishes that include rice and even on sandwiches.

One of the best things I love about Asian cooking is the fresh herbs and greens! When I made this pork for the video I only used perilla or shies leaves but there are tons of herbs to try. They lend a fresh and sometimes tangy flavor to the food and helps enhance the flavors. They are also a sneaky way to add vitamins into your diet. I really encourage you to visit your local Asian grocery store and peruse the produce section. Feel free to pick up the herbs and smell them. You might be surprised at what you’ll find and enjoy.

Give this recipe a try and I hope you enjoy!



Bún thịt nướng, Lemongrass BBQ Pork

Course Main Course
Cuisine Vietnamese
Servings 6


Pork and Marinade

  • 3 lbs pork shoulder or loin sliced
  • 1 medium shallot minced
  • 6-8 cloves of garlic minced
  • 1/2 cup sugar
  • 2 tbsp fish sauce
  • 1/2-1 tbsp black pepper freshly ground
  • 3 tbsp oil
  • 1 stalk lemongrass finely minced
  • 1 package rice noodles, thin to medium

Quick Pickle

  • 2 cups water
  • 1 lbs daikon julienne
  • 1 lbs carrots julienne
  • 1 cup vinegar
  • 1 tbs salt
  • 1/2 cup sugar

Dipping Sauce, Nuoc Cham

  • 6 tbsp water
  • 2 tbsp sugar
  • 2 tbsp fish sauce
  • juice of half lime
  • chilies thinly sliced optional


  1. Prepare the pork and marinade by slicing the pork into manageable pieces, 2-3 inch chunks. Place in a large bowl with the shallots, garlic, sugar, fish sauce, soy sauce, pepper, lemongrass, and oil. Mix well. Cover and refrigerate for at least 6-8 hours but overnight is better.

  2. Before cooking the pork bring some water to boil. Wait to drop the noodles when you begin to cook the pork.

  3. The quick pickle. Julienne the carrots and daikon. Toss with salt and set aside. In a saucepan warm up the vinegar, water, and sugar just until sugar is dissolved. Place the shredded carrots and daikon in a jar or container. Pour the vinegar mixture over the top and set aside.

  4. Place the pork on a preheated grill top or pan and cook to taste. Drop noodles to cook.

  5. While pork is cooking make the dipping sauce by combining water, sugar, lime juice, fish sauce, and chilies (if desired) in a small jar or similar container and mix. Set aside.

  6. To plate, place noodles in a bowl. Layer the pork and pickles on top. Drizzle dipping sauce over the dish and eat! You can add side vegetables and herbs if desired.


  1. Leave a Reply

    March 29, 2017

    Red Boat No. 40 is also Gluten Free!

    • Leave a Reply

      March 29, 2017

      I didn’t know that. Good to know!

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>