10/06/2026
Bún Thịt Nướng
I started this one with some quality pork shoulder from my go-to butchers, Gary and Ash at .
takes on flavour so well, especially with something like lemongrass. Even a quick 30-minute marinade goes a long way.
This is one of my favourites because it’s really fresh, really balanced — the char, the herbs, the crunch. Light, but still filling.
Serves 4
Pork skewers
500g pork shoulder or neck from
2 tbsp caster sugar
2-3 tbsp fish sauce
1 tbsp oyster sauce
1 lemongrass stalk, finely chopped
4 cloves garlic
2 red shallots
1/2 tsp black pepper
2 tbsp vegetable oil
Nuoc mam
125ml warm water
60g caster sugar
60ml fish sauce
Juice of 1-2 limes
3 cloves garlic
2-4 bird’s eye chillies
Spring onion oil
6 spring onions, finely sliced
80ml neutral oil
Pinch of salt
To serve
600g cooked rice vermicelli
2 carrots, julienned
2 Lebanese cucumbers, julienned
200g bean sprouts
Mint, coriander, Vietnamese mint
60g roasted peanuts
Lime wedges
Pound lemongrass, garlic and shallot into a rough paste. Mix through the sugar, fish sauce, oyster sauce and pepper. Coat the pork and marinate for at least 2 hours.
Thread onto skewers and cook over high heat, turning often, until caramelised and lightly charred – about 6-8 minutes.
For the nuoc mam, dissolve sugar in warm water, add fish sauce, lime juice, then garlic and chilli. Taste and adjust.
Pour hot oil over sliced spring onions, and add a pinch of salt. Do this while the pork is still hot.
Place vermicelli in the bowl, veg and herbs on top, skewers over. Spoon over spring onion oil and nuoc mam. Peanuts and lime to finish. Mix before eating.
