Nut-Free Vietnamese Noodle Bowl (Bun Thit Nuong)

Experience the vibrant flavors of a Nut-Free Vietnamese Noodle Bowl (Bun Thit Nuong), a refreshing and allergy-conscious twist on the classic dish! This recipe features tender, marinated grilled pork infused with fragrant lemongrass, garlic, and a touch of sweetness from brown sugar. Served atop silky rice vermicelli noodles, it's layered with crunchy pickled carrots, crisp cucumbers, and a medley of fresh herbs like mint and cilantro. A zingy, homemade nut-free dipping sauce, customizable with chili for heat lovers, ties it all together. Perfect for quick dinners or meal prep, this gluten-free option (using coconut aminos) offers balanced textures and bold Vietnamese flavors in every bite.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Rice vermicelli noodles
• 400 grams Boneless pork shoulder or loin
• 3 cloves Garlic cloves, minced
• 1 medium Shallot, minced
• 1 stalk Lemongrass stalk, finely chopped
• 3 tablespoons Fish sauce
• 1 tablespoon Soy sauce (or coconut aminos for gluten-free)
• 2 tablespoons Brown sugar
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Vegetable oil
• 2 tablespoons Lime juice
• 1 medium Carrot, julienned
• 1 medium Cucumber, sliced into thin matchsticks
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 2 cups Lettuce, shredded
• 2 tablespoons White vinegar
• 1 teaspoon Granulated sugar (for pickling)
• 0.5 teaspoon Salt (for pickling)
• 1 clove Garlic clove, minced (for dipping sauce)
• 1 small Bird’s eye chili, minced (optional)
• 4 tablespoons Hot water
• 2 tablespoons Fish sauce (for dipping sauce)
• 1 tablespoon Lime juice (for dipping sauce)
• 1 tablespoon Sugar (for dipping sauce)

Directions

Step 1

Prepare the pork marinade by combining minced garlic, shallot, lemongrass, fish sauce, soy sauce, brown sugar, black pepper, and vegetable oil in a bowl. Slice the pork thinly and add it to the bowl, ensuring all pieces are coated. Marinate for at least 1 hour or overnight in the refrigerator.

Step 2

Cook the rice vermicelli noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 3

Prepare quick-pickled carrots by combining julienned carrot with white vinegar, granulated sugar, and salt in a small bowl. Let it sit for 10-15 minutes, then drain.

Step 4

Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated pork slices for 3-4 minutes per side until cooked through and slightly charred. Remove from heat and set aside.

Step 5

Assemble the noodle bowls by dividing the cooked rice noodles into four servings. Arrange shredded lettuce, cucumber matchsticks, pickled carrots, fresh mint, and cilantro on top of the noodles.

Step 6

Top each bowl with grilled pork slices.

Step 7

Make the nut-free dipping sauce by mixing minced garlic, bird’s eye chili (optional), hot water, fish sauce, lime juice, and sugar until the sugar is dissolved.

Step 8

Serve the noodle bowls with the dipping sauce on the side. Encourage diners to drizzle the sauce over their bowls to taste.

Nutrition Facts

Serving size	(1802.4g)

Amount per serving	% Daily Value*
Calories	2588.3

Total Fat 111.2g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 280mg	0%
Sodium 8869.5mg	0%
Total Carbohydrate 301.9g	0%
Dietary Fiber 23.1g	0%
Total Sugars 57.4g
Protein 112.2g	0%

Vitamin D 0IU	0%
Calcium 738.6mg	0%
Iron 24.4mg	0%
Potassium 3719.6mg	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: 37.7%

Protein: 16.9%

Carbs: 45.4%