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Bun Thit Nuong

Prep: 1 hour

Cook: 1 hour

A fresh and vibrant Vietnamese-style salad with delicious chargrilled pork with pickles and rice noodles

  • 650g pork shoulder sliced (any cut will do)

  • 1 package rice noodles, medium thickness

MARINADE

  • 3 tbsp shallots finely chopped

  • 1.5 tbsp garlic finely chopped

  • 2 Tbsp sugar

  • 1 tbsp fish sauce

  • 2 tbsp Kecap Manic or Thai Sweet Soy

  • 1/2 tbsp pepper

Other ingredients

  • green leaf lettuce

  • coriander or Mint

  • match-sticked daikon and carrots

  • 1 Tbsp Sugar

  • 1 tsp salt

  • ½ cup rice vinegar

  • 1/2 tbsp crushed peanuts

SAUCE

  • 2 cloves Garlic (finely chopped)

  • 1 red chilli (chopped)

  • Lime juice

  • 2 Tbsp Caster Sugar

  • 2 Tbsp fish sauce

  • Finely chop your shallots, garlic and spring onions and mix in a bowl with the sugar, fish sauce and kecap manis. Run this mix all over the pork and add a generous pinch of black pepper. Marinate the meat for 1 hour, or overnight for better results.

  • Bake the pork at 210°C for 25-30 minutes, turning and basting it every ten minutes.

  • While that’s baking, make a quick pickling liquid with sugar, salt and rice vinegar and pour over the carrots and daikon. Leave those to pickle on the side. Boil your noodles for about 3-4 minutes, before being dunked into cold water.
  • To make the sauce combine the garlic, chilli and juice of a lime in a ramekin, mix that through until the sugar is dissolved and then add the fish sauce. Assemble your dish: create a bed of noodles first, followed by the roughly chopped lettuce, mint and pickled carrots and daikon. And then thinly slice your meat and place it next to the veg.

  • Pour some basting sauce over the sauce. Top with the drizzling sauce and crushed peanuts and serve with a slice of lime.

How To Make Bun Thit Nuong

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  • 650g pork shoulder sliced (any cut will do)

  • 1 package rice noodles, medium thickness

MARINADE

  • 3 tbsp shallots finely chopped

  • 1.5 tbsp garlic finely chopped

  • 2 Tbsp sugar

  • 1 tbsp fish sauce

  • 2 tbsp Kecap Manic or Thai Sweet Soy

  • 1/2 tbsp pepper

Other ingredients

  • green leaf lettuce

  • coriander or Mint

  • match-sticked daikon and carrots

  • 1 Tbsp Sugar

  • 1 tsp salt

  • ½ cup rice vinegar

  • 1/2 tbsp crushed peanuts

SAUCE

  • 2 cloves Garlic (finely chopped)

  • 1 red chilli (chopped)

  • Lime juice

  • 2 Tbsp Caster Sugar

  • 2 Tbsp fish sauce


  • Finely chop your shallots, garlic and spring onions and mix in a bowl with the sugar, fish sauce and kecap manis. Run this mix all over the pork and add a generous pinch of black pepper. Marinate the meat for 1 hour, or overnight for better results.

  • Bake the pork at 210°C for 25-30 minutes, turning and basting it every ten minutes.

  • While that’s baking, make a quick pickling liquid with sugar, salt and rice vinegar and pour over the carrots and daikon. Leave those to pickle on the side. Boil your noodles for about 3-4 minutes, before being dunked into cold water.
  • To make the sauce combine the garlic, chilli and juice of a lime in a ramekin, mix that through until the sugar is dissolved and then add the fish sauce. Assemble your dish: create a bed of noodles first, followed by the roughly chopped lettuce, mint and pickled carrots and daikon. And then thinly slice your meat and place it next to the veg.

  • Pour some basting sauce over the sauce. Top with the drizzling sauce and crushed peanuts and serve with a slice of lime.

How To Make Bun Thit Nuong

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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