Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad)

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.

Instant Pot Rice Noodles

Soak noodles for 30 minutes and then cook for ONE minute in Instant Pot. 

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.

My favorite brand of fish sauce is Three Crabs Fish Sauce, which is sold in Asian markets. You will also need Sweet/Black Soy Sauce, or you can make your own Nuoc Mau Vietnamese Caramel Sauce.

 

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.

 

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