Keto Vietnamese Noodle Bowl (Bun Thit Nuong)

Delight your taste buds with this Keto Vietnamese Noodle Bowl (Bun Thit Nuong), a low-carb twist on the traditional Vietnamese street food classic! Featuring tender, marinated pork grilled to perfection, this vibrant dish is served over keto-friendly shirataki noodles and paired with crisp romaine lettuce, refreshing cucumber slices, and fragrant fresh herbs like mint, cilantro, and basil. A tangy, umami-packed dressing made with fish sauce and rice vinegar ties it all together, while optional toppings like crushed roasted peanuts and red chili add crunch and heat. Perfect for a guilt-free yet flavor-packed meal, this keto-friendly recipe keeps all the authentic flavors of Bun Thit Nuong while staying low in carbs. Ready in just 45 minutes, it's a healthy, gluten-free option that's sure to impress!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Pork shoulder or pork belly, thinly sliced
• 3 cloves Garlic, minced
• 2 small Shallots, finely chopped
• 3 tbsp Fish sauce
• 2 tbsp Soy sauce (or coconut aminos for gluten-free)
• 1 tbsp Erythritol or keto sweetener
• 0.5 tsp Ground black pepper
• 1 tbsp Avocado oil or olive oil
• 400 g Keto-friendly shirataki noodles
• 2 cups Romaine lettuce, shredded
• 1 small Cucumber, thinly sliced
• 1 cup Fresh herbs (mint, basil, cilantro)
• 2 tbsp Roasted peanuts, crushed (optional)
• 1 small Red chili, finely sliced (optional)
• 1 large Lime, cut into wedges
• 2 tbsp Water
• 1 tbsp Rice vinegar
• 2 tbsp Fish sauce (for the dressing)
• 1 tsp Erythritol or keto sweetener (for the dressing)
• 1 clove Garlic, minced (for the dressing)

Directions

Step 1

In a large bowl, combine the garlic, shallots, fish sauce, soy sauce (or coconut aminos), erythritol, ground black pepper, and avocado oil to create the marinade.

Step 2

Add the thinly sliced pork to the marinade and mix well. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

Step 3

Prepare the shirataki noodles by rinsing them well under cold water and boiling them according to the package instructions. Drain and set aside.

Step 4

Preheat a grill or grill pan over medium-high heat. Cook the marinated pork slices for 3-4 minutes per side, or until fully cooked and slightly charred. Set aside.

Step 5

To prepare the dressing, combine water, rice vinegar, fish sauce, erythritol, and minced garlic in a small bowl. Stir until the erythritol is dissolved.

Step 6

Assemble the bowls by dividing the shirataki noodles among serving bowls. Top each bowl with romaine lettuce, cucumber slices, fresh herbs, grilled pork slices, and optional garnishes like crushed peanuts and red chili.

Step 7

Drizzle the dressing over each bowl and serve immediately with lime wedges on the side.

Nutrition Facts

Serving size	(1848.4g)

Amount per serving	% Daily Value*
Calories	1813.2

Total Fat 124.3g	0%
Saturated Fat 38.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 350mg	0%
Sodium 8828.2mg	0%
Total Carbohydrate 95.1g	0%
Dietary Fiber 30.5g	0%
Total Sugars 17.7g
Protein 120.4g	0%

Vitamin D 0IU	0%
Calcium 769.7mg	0%
Iron 21.7mg	0%
Potassium 4098.3mg	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: 56.5%

Protein: 24.3%

Carbs: 19.2%