Vietnamese Noodles with Grilled Pork & Shrimp (Bun Thit Nuong)

Vietnamese Noodles with Grilled Pork & Shrimp (Bun Thit Nuong)

Vietnamese Noodles with Grilled Pork & Shrimp (Bun Thit Nuong)

Bun Thit Nuong Cha Gio is a light and refreshing Southern Vietnamese entree that consists of rice noodles, grilled pork and egg rolls, topped with a mixed of Vietnamese greens, crushed peanuts and the iconic Vietnamese fish sauce dipping sauce. This dish has many components so I only make this dish when I have some of the components already in my fridge or freezer. For example, I make this dish when find a bag of frozen egg rolls in my freezer and Ieftover Vietnamese dipping sauce in the fridge. This strategy allows me to spend less time in the kitchen and more time stuffing my face. 


Vietnamese Noodles with Grilled Pork & Shrimp (Bun Thit Nuong)


  • 1 package dried vermicelli (cooked per package instructions)

  • Assorted greens/vegetables (sorrel, mint, lettuce, perilla, and bean sprouts)

  • ¼ cup roasted peanuts, roughly chopped

Scallion Oil

  • ¼ cup vegetable oil

  • 4 sprigs of green onion, sliced thin

Pork& SHRIMP Marinade

  • 1 lb pork shoulder/butt, sliced thin

  • 1 lb large shrimp (devein and peel; optional tail-on)

  • 2 large shallots, minced

  • 2 large garlic, minced

  • 1/4 cup granulated sugar

  • 1 tablespoon fish sauce

  • 1/2 tablespoon pepper

  • 3 tablespoons vegetable oil

Other Recipe Components


  1. Make the marinade. Combine shallot, garlic, sugar, fish sauce, and vegetable oil in a bowl. Add half the marinade to the pork and the other half to the shrimp. Marinate for at least 30 minutes or overnight in the fridge for best results.

  2. Combine the oil and green onions in a microwave-safe bowl and microwave 5 minutes. Set aside.

  3. On a roasting pan, bake the pork in the oven at 375° F degrees for 10 minutes. Turn pork pork over and bake for additional 10 minutes.

  4. Turn the broil on high for 3-5 minutes to get a nice caramelization on the outside.

  5. Remove the pork and shrimp from the oven and brush with scallion oil.

  6. To serve, top each bowl with a small amount of vermicelli, a few slices of pork, a couple of shrimp, 1-2 egg rolls, pickled carrots and daikon. Top the bowl with crushed peanuts and serve alongside a platter of assorted vegetables and a small bowl of Vietnamese Dipping Sauce.