Low Carb Vietnamese Noodle Bowl (Bun Thit Nuong)

Savor the vibrant flavors of Vietnam with this Low Carb Vietnamese Noodle Bowl (Bun Thit Nuong), a healthy twist on the classic dish that’s bursting with fresh ingredients and bold taste. Juicy, caramelized slices of marinated pork or chicken are paired with refreshing zucchini noodles, crisp lettuce, and fragrant herbs like mint, cilantro, and Thai basil. Topped with crunchy bean sprouts, optional roasted peanuts, and a tangy low-carb nuoc cham sauce, this dish delivers the perfect balance of savory, sweet, and zesty flavors—all without the carbs! Perfect for a light lunch or dinner, this gluten-free and keto-friendly recipe is as easy to prepare as it is delicious. Reinvent your noodle bowl experience while staying on track with your health goals!

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 g boneless pork shoulder or chicken thighs
• 3 tbsp fish sauce
• 2 tbsp soy sauce (use tamari for gluten-free)
• 2 tbsp lime juice
• 1 tbsp granular erythritol or other low-carb sweetener
• 3 cloves garlic, minced
• 1 shallot, minced
• 2 lemongrass stalks (white part only), minced
• 3 medium zucchini (for noodles)
• 2 cups leafy lettuce, shredded
• 1 cup fresh herbs (mint, cilantro, Thai basil)
• 1 cup bean sprouts
• 2 tbsp roasted peanuts or almonds (chopped, optional)
• 1 red chili, sliced (optional)
• 2 tbsp rice vinegar
• 2 tbsp fish sauce (for nuoc cham)
• 1 tbsp granular erythritol (for nuoc cham)
• 4 tbsp water
• 1 clove garlic, minced (for nuoc cham)
• 2 tbsp lime juice (for nuoc cham)

Directions

Step 1

In a large mixing bowl, combine 3 tablespoons fish sauce, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon erythritol, 3 minced garlic cloves, 1 minced shallot, and 2 minced lemongrass stalks to make the meat marinade.

Step 2

Cut the pork shoulder or chicken thighs into thin slices and add them to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 20 minutes (or up to overnight for deeper flavor).

Step 3

While the meat marinates, spiralize the zucchini into noodle shapes and set them aside. These will be your low-carb noodle base.

Step 4

Prepare the low-carb nuoc cham sauce by mixing 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon erythritol, 2 tablespoons rice vinegar, 4 tablespoons water, and 1 minced garlic clove in a small bowl. Adjust seasoning to taste and set aside.

Step 5

Heat a grill pan or outdoor grill over medium-high heat. Cook the marinated pork or chicken for 3-4 minutes on each side until caramelized and cooked through.

Step 6

To assemble the bowls, divide the spiralized zucchini noodles among 4 serving bowls. Top each with 1/2 cup shredded lettuce, 1/4 cup fresh herbs, and 1/4 cup bean sprouts.

Step 7

Add the grilled meat slices on top of the vegetables. Drizzle each bowl with nuoc cham sauce and garnish with chopped peanuts (if using) and sliced red chili for heat (optional).

Step 8

Serve immediately and enjoy your Low Carb Vietnamese Noodle Bowl!

Nutrition Facts

Serving size	(1924.9g)

Amount per serving	% Daily Value*
Calories	1656.3

Total Fat 112.0g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 350mg	0%
Sodium 8822.3mg	0%
Total Carbohydrate 87.2g	0%
Dietary Fiber 17.3g	0%
Total Sugars 25.2g
Protein 120.7g	0%

Vitamin D 0IU	0%
Calcium 546.6mg	0%
Iron 18.6mg	0%
Potassium 4446.3mg	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: 54.8%

Protein: 26.2%

Carbs: 19.0%