Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad is a popular dish with marinated grilled meat, peanuts, noodles and eggrolls.
This! This is my very favorite Vietnamese dish, ever. I love Pho Tai and my recipe is as good as it gets. However, it comes in second to this Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad recipe, served with eggrolls on top!
I used to eat this at least three times a week, at my favorite restaurant in Los Angeles. I am here to tell you, this is just as good.
BBQ Steak is also really good on top and you can use the same marinade as the Thịt Nướng (Vietnamese BBQ Pork) marinade. BBQ Shrimp is also totally delicious on top of this noodle salad.
You need to plan for this Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad as the meat needs to marinate overnight, so, before you continue with this, please see Thịt Nướng (Vietnamese BBQ Pork) and make the marinade, so that you can cook the meat tomorrow and then assemble the bowls.
Also, you will need to make Nuoc Cham (Sauce) a day in advance too. Since I want to eat this all the time, I generally make a few batches of the marinade and buy extra beef and pork. Then I slice up the beef and pork and add it to freezer bags, pour in the marinade and then pop them into the freezer.
That way, when I am craving this Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad), which I do a lot, I just need to pick up fresh vegetables, defrost a bag meat and it throw on the Barbecue Grill. I usually have a container of Nuoc Cham in the freezer or in the refrigerator, so I can have this meal on a moments notice.
Don’t forget to serve your Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad with a small bowl of Nuoc Cham to pour over the Bun.
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alton Brown Salt Box
- OXO Good Grips Cutting Board
- 3.5 Quart Stainless Steel Mixing Bowl
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- VitaMix Creations
- OXO Stainless Steel Tongs
- Silicone BBQ Brush
- 2 quart Slow Cooker
- Stainless Steel 3 Quart Saucepan
- Digital Meat Thermometer
- Extra Large Charcoal Grill
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Here is the handy printable recipe:
- 2 cups Napa Cabbage, shredded
- 2 cups Fresh, Bean Sprouts
- 1-1/2 cups Cucumber, julienned
- 1-1/2 cups Đồ Chua (pickled Daikon & Carrots, julienned)
- 10 oz. dried Rice Bun Vermicelli
- ½ cup Mint Leaves
- ½ cup Thai Basil Leaves
- 2 Tablespoons Roasted Peanuts, chopped
- ½ cup Fresh Cilantro
- 1 pound Thịt Nướng (BBQ Pork)
- 1 Scallion, sliced
- 4 Egg Rolls (optional)
- 2 pounds Pork Shoulder, sliced
- 2 Tablespoons Light Brown Sugar
- 1 Tablespoon Garlic, minced
- 1 Tablespoon Shallots, minced
- 1 stalk (3 TBL) Lemongrass, trimmed and finely chopped
- ¼ teaspoon Black Pepper, ground
- 1½ teaspoons Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad)
- 1½ Tablespoons Three Crabs Brand Fish Sauce1 Tablespoon Vegetable Oil
- Cook rice vermicelli according to package directions. Don't undercook.
- Rinse noodles in a colander under cold water until the water runs clear.
- Drain for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
- Bring a saucepan of water to boil. Add the julienne carrots and blanch for about 30 seconds and then remove to a bowl of cold water. Drain and set aside.
- Divide the lettuce, bean sprouts, cucumber, carrots, mint, and basil among four large soup or pasta bowls.
- Fluff the noodles with your fingers and divide them among the prepared salad bowls.
- Place the Thịt Nướng on top of the noodles and garnish each bowl with Đồ Chua, peanuts and cilantro.
- Drizzle with Nuoc Cham.