Vietnamese Grilled Pork Noodle Salad (Bún Thịt Nướng)

800g pork neck, pork collar or pork shoulder
300g dried rice vermicelli noodles
1 small lettuce, roughly shredded
Small handful fresh mint leaves
Small handful fresh coriander (optional)
Small handful Thai basil (optional)
2 tablespoons roasted peanuts, roughly crushed

The Marinade
4 shallots, finely chopped
4 garlic cloves, finely chopped
2 spring onions, finely chopped
2 tablespoons caster sugar
2 tablespoons fish sauce
2 tablespoons kecap manis (or Thai sweet soy sauce)
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

Quick Pickled Vegetables
200g daikon (mooli), cut into fine matchsticks
2 carrots, cut into fine matchsticks
2 tablespoons caster sugar
1 teaspoon sea salt
4 tablespoons rice vinegar
2 tablespoons water (if needed)

Lime & Fish Sauce Dressing
2 garlic cloves, finely chopped
1 red chilli, finely chopped
Juice of 1 lime
1 tablespoon caster sugar (or palm sugar)
3 tablespoons fish sauce

PREPARATION

1. Finely chop the shallots, garlic and spring onions, then combine them with the sugar, fish sauce and kecap manis to form a thick marinade. Cut the pork into two large pieces if necessary and coat thoroughly with the marinade. Season lightly with the salt and black pepper. Marinate for 30 minutes, or overnight for a deeper flavour. Preheat the oven to 210°C.

COOKING

1. Roast the pork for 25–30 minutes, turning and basting every 10 minutes, until caramelised and cooked through.
2. Remove the pork from the oven and rest for 10 minutes before slicing.
3. Meanwhile, combine the daikon and carrots with the sugar, salt, rice vinegar and water. Leave to pickle while you prepare the remaining ingredients.
4. Cook the rice vermicelli according to the packet instructions (about 3–4 minutes), then drain and rinse under cold water.
5. To make the dressing, mix together the garlic, chilli, lime juice, sugar and fish sauce until the sugar dissolves.
6. Divide the noodles between serving bowls.
7. Arrange the shredded lettuce, pickled vegetables and fresh herbs over the noodles.
8. Fan the sliced grilled pork over the top.
9. Spoon over any roasting juices from the pork.
10. Drizzle generously with the lime and fish sauce dressing.
11. Scatter with the crushed peanuts and serve with lime wedges.

School of Wok Tips

• Pork neck or collar is ideal because its marbling keeps the meat juicy while developing beautifully caramelised edges.
• Basting the pork during roasting builds up a sticky glaze and intensifies the flavour.
• Quick-pickled vegetables can be made several hours in advance—they become sweeter and more tangy as they sit.
• Toss the salad together just before eating so every strand of noodle is coated in the dressing.

FAQs

Can I cook the pork on a barbecue?
Yes. Grilling over charcoal creates an even smokier flavour and is the traditional way to cook the pork for Bún Thịt Nướng.

Can I marinate the pork overnight?
Absolutely. Overnight marinating allows the sweet soy, fish sauce and aromatics to penetrate the meat more deeply.

What herbs are traditional?
Mint is essential, while coriander, Thai basil and sawtooth coriander are also commonly served to add freshness and complexity.