Gluten-Free Vietnamese Noodle Bowl (Bun Thit Nuong)

Bursting with vibrant flavors and wholesome ingredients, this Gluten-Free Vietnamese Noodle Bowl (Bun Thit Nuong) is a fresh, healthy take on a classic Southeast Asian dish. Featuring tender, marinated pork shoulder grilled to perfection, served over a bed of delicate rice vermicelli noodles, and topped with crisp lettuce, julienned carrots, cucumber matchsticks, and a medley of aromatic herbs like mint, cilantro, and Thai basil, this recipe is a feast for the senses. Gluten-free soy sauce and fish sauce ensure an allergy-friendly twist, while the nuoc cham dipping sauce adds a tangy, sweet, and savory kick. Ready in just 45 minutes, this easy-to-assemble meal is perfect for weeknights or entertaining, delivering an authentic Vietnamese experience right at home. Garnished with roasted peanuts and a touch of chili heat, each bowl is a satisfying explosion of textures and flavors that will have everyone coming back for more!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 oz Rice vermicelli noodles
• 1 lb Pork shoulder (thinly sliced)
• 3 tbsp Gluten-free soy sauce (tamari)
• 3 tbsp Fish sauce (certified gluten-free)
• 2 tbsp Brown sugar
• 2 tbsp Lime juice
• 3 cloves Garlic (minced)
• 1 Shallot (minced)
• 2 tbsp Vegetable oil
• 1 cup Carrots (julienned)
• 1 Cucumber (sliced into matchsticks)
• 2 cups Lettuce (shredded)
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 0.5 cup Fresh Thai basil leaves
• 2 tbsp Chopped roasted peanuts
• 1 Red chili (sliced)
• 0 Nuoc cham (dipping sauce, see directions for ingredients)

Directions

Step 1

1. Prepare the pork marinade: In a bowl, combine gluten-free soy sauce, certified gluten-free fish sauce, brown sugar, lime juice, minced garlic, minced shallot, and vegetable oil. Mix until the sugar is dissolved.

Step 2

2. Add the thinly sliced pork shoulder to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours for best flavor.

Step 3

3. Prepare the nuoc cham sauce: In a small bowl, combine 3 tbsp certified gluten-free fish sauce, 3 tbsp lime juice, 2 tbsp water, 2 tsp sugar, 1 clove garlic (minced), and optional red chili slices for heat. Stir until the sugar dissolves and set aside.

Step 4

4. Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.

Step 5

5. Heat a grill pan or skillet over medium-high heat. Cook the marinated pork slices in batches until browned and cooked through, approximately 3-4 minutes per side. Set aside.

Step 6

6. Assemble the noodle bowls: Divide the cooked rice noodles among 4 bowls. Top with shredded lettuce, julienned carrots, cucumber matchsticks, fresh mint, cilantro, and Thai basil leaves. Add the grilled pork slices.

Step 7

7. Garnish with chopped roasted peanuts and sliced red chili if desired.

Step 8

8. Serve with nuoc cham sauce on the side for drizzling over the bowl.

Nutrition Facts

Serving size	(1750.0g)

Amount per serving	% Daily Value*
Calories	2722.0

Total Fat 129.9g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 317.5mg	0%
Sodium 7952.3mg	0%
Total Carbohydrate 278.9g	0%
Dietary Fiber 31.1g	0%
Total Sugars 44.6g
Protein 133.6g	0%

Vitamin D 0IU	0%
Calcium 937.0mg	0%
Iron 34.4mg	0%
Potassium 4786.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 19.0%

Carbs: 39.6%