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Vermicelli Bowls with Grilled Pork and Shrimp

Vietnamese Vermicelli Bowls (Bún Thịt Nướng) are a vibrant, refreshing, and satisfying dish that combines tender grilled pork and shrimp with fresh herbs, crisp vegetables, and flavorful vermicelli noodles. The tangy and slightly sweet nước chấm dressing ties it all together.
Perfect for warm weather or when you're craving a light yet filling meal, this dish is versatile and easy to customize. Serve it as a main dish or alongside spring rolls for a complete Vietnamese feast.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vietnamese
Servings 4 Servings
Calories 450 kcal

Equipment

  • Mixing bowls
  • Whisk or fork
  • Grill or grill pan (alternatively, a stovetop skillet)
  • Tongs
  • Medium pot (for boiling vermicelli noodles)
  • Kitchen knife and cutting board
  • Colander
  • Measuring spoons and cups

Ingredients
  

For the Pork and Shrimp Marinade

  • 1 lb Pork shoulder (thinly sliced)
  • 12 Large shrimp (peeled and deveined)
  • 3 Tbsp Fish sauce
  • 2 Tbsp Soy sauce
  • 2 Tbsp Sugar
  • 1 Tbsp Honey
  • 1 Tbsp Sesame oil
  • 3 Cloves Garlic (minced)
  • 1 Tsp Ground black pepper

For the Vermicelli Bowls

  • 8 oz Vermicelli rice noodles
  • 1 Cup Lettuce (shredded)
  • 1 Cup Cucumber (thinly sliced)
  • 1 Cup Bean sprouts
  • 1 Cup Fresh herbs (mint, basil, cilantro)
  • ½ Cup Pickled carrots and daikon (optional)
  • ¼ Cup Crushed peanuts

For the Nước Chấm Dressing

  • 3 Tbsp Fish sauce
  • 3 Tbsp Lime juice
  • 3 Tbsp Water
  • 2 Tbsp Sugar
  • 1 Clove Garlic (minced)
  • 1 Red chili (finely chopped (optional))

Instructions
 

  • Marinate the Pork and Shrimp
    In a mixing bowl, combine fish sauce, soy sauce, sugar, honey, sesame oil, minced garlic, and black pepper.
    Add the sliced pork and shrimp to the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes (or up to 2 hours for more flavor).
  • Cook the Vermicelli Noodles
    Bring a medium pot of water to a boil. Cook the vermicelli noodles according to package instructions (usually 3-5 minutes).
    Drain and rinse with cold water to stop the cooking process. Set aside.
  • Cook the Pork
    Heat a grill pan over medium-high heat.
    Cook the pork slices until lightly charred and cooked through, about 3-4 minutes per side.
    Grill the shrimp for 2-3 minutes per side until pink and opaque.
  • Grill the Shrimp
    Heat a grill over medium-high heat.
    Grill the shrimp for 2-3 minutes per side until pink and opaque.
  • Prepare the Nước Chấm Dressing
    In a small bowl, whisk together fish sauce, lime juice, water, sugar, minced garlic, and chopped chili (if using). Adjust sweetness or tanginess to taste. 
  • Assemble the Bowls
    Divide the cooked vermicelli noodles among 4 bowls.
    Top each bowl with lettuce, cucumber, bean sprouts, fresh herbs, pickled vegetables, and grilled pork and shrimp.
    Drizzle generously with the nước chấm dressing. 
  • Garnish and Serve
    Sprinkle crushed peanuts on top for crunch. Serve immediately and enjoy! 

Video

Notes

  • Cutting the Pork: Thinly slice the pork against the grain for a tender texture.
  • Grill Alternative: If you don’t have a grill, use a hot skillet or broil the pork and shrimp in the oven.
  • Balancing Flavors: Adjust the nước chấm dressing to your taste by adding more lime juice for tang or sugar for sweetness.
  • Make Ahead: The pork and shrimp can be marinated a day ahead to save time.
Keyword Pork, Rice Dish, Vietnamese Cuisine