Vietnamese Noodle Bowls (Bun Thit Nuong Cha Gio)
Try this Vietnamese Noodle Bowls Bun Thit Nuong Cha Gio recipe
Try this Vietnamese Noodle Bowls Bun Thit Nuong Cha Gio recipe
- 2 cloves garlic minced
- 1/2 cup water
- 3 tbsp sugar
- 1 tbsp fish sauce
- 3 tbsp soy sauce
- 1 1/2 tbsp honey
- 12 oz pork chops thinly sliced (or use pork shoulder)
- 1 stalk lemongrass minced (use only the lower root portion of the lemongrass stalk)
- 2 tbsp fresh cilantro chopped
- 1 tbsp dark brown sugar
- 2 1/2 tbsp lime juice (sub rice vinegar)
- 2-3 tbsp fish sauce
- 1-2 bird's eye / thai chilis very thinly sliced
- 6 oz rice vermicelli noodles (i like the extra thin var but any will work)
- 4-6 cooked spring rolls sliced into bite-sized pieces (see note)
- 1 head green leaf lettuce chopped
- 1 medium carrot thin matchsticks
- 1 medium cucumber thin matchsticks
- 1/4 cup chopped peanuts roasted and unsalted
- 1 small bunch fresh cilantro
- 1 small bunch fresh mint
- 2 tbsp oil canola peanut or vegetable
- Carbohydrate 19.2114062682749 g
- Cholesterol 58.683512817 mg
- Fat 21.7725858027989 g
- Fiber 4.06794531688345 g
- Protein 26.2924391808298 g
- Saturated Fat 4.05463180382482 g
- Serving Size 1 1 serving (387g)
- Sodium 3026.83812540085 mg
- Sugar 15.1434609513914 g
- Trans Fat 1.70457279049371 g
- Calories 363 calories
Step-by-step
- Marinate pork: Combine all ingredients listed under Lemongrass Pork. Marinate pork for at least 30 minutes and up to a day.
- Make Nuoc Cham: Whisk together water, sugar and lime juice. Add fish sauce and chilis to taste. (Nuoc Cham can be made up to a week ahead.)
- Cook noodles according to package direction (most need to soak in very hot water just until tender).
- Prepare spring rolls, lettuce, carrots, cucumbers, and peanuts. Tear cilantro and mint leaves off their stalks.
- Just before serving, heat a wok or skillet over medium-high heat. Add oil and then, using a slotted spoon transfer pork to heated oil (be careful - it will splatter when it hits the hot oil). Stir-fry pork until it begins to cook on the outside, ~1 minute. Pour remaining marinade over pork and bring to a simmer. Simmer pork in marinade until marinade reduces by at least half. (Because the marinade was exposed to raw pork, it is important that the marinade comes to a bubbling simmer and reduces so that it is fully "cooked" like the pork.) When the pork is cooked through, remove the wok from the heat.
- Assemble bowls with lettuce and then noodles. Top with all remaining ingredients and enjoy with Nuoc Cham on the side or poured over the top. (I like to toss all of the ingredients together in Nuoc Cham before digging in, but some people like to eat each component separate. It's great either way!)
The ingredient list omits the complex historical evolution of bun thit nuong cha gio. This dish originated in southern Vietnam as a street food tradition, combining grilled meats with fresh herbs and rice noodles to balance tropical heat with clean textures. The contrasting elements rely on precise chemical interactions. Acid from lime juice breaks down tough meat fibers while balancing the rich pork fat.
Mastering the Components
Slice the pork chops to a thickness of roughly one-quarter inch so the protein absorbs aromatics quickly without drying out during the stir-fry phase. Marinate the meat for at least 30 minutes, or keep it refrigerated for up to 24 hours. When transferring the pork to a wok heated to medium-high, lift it with a slotted spoon to drain excess liquid. This prevents steaming and allows proper browning. Pour the remaining marinade into the pan and let it simmer until the volume reduces by at least half, ensuring food safety after raw meat exposure. Soak the 6 ounces of rice vermicelli noodles in very hot water until they reach a tender, pliable texture.
- If the nuoc cham tastes too sharp, balance the acidity by dissolving an extra half teaspoon of sugar into the warm water before adding fish sauce.
- Store unused nuoc cham in a sealed glass jar in the refrigerator for up to seven days.
