Paleo Vietnamese Noodle Bowl (Bun Thit Nuong)

Experience the vibrant flavors of Vietnam with this Paleo Vietnamese Noodle Bowl (Bun Thit Nuong), a healthy, gluten-free twist on a classic dish. Marinated pork is grilled to perfection, bringing smoky, savory notes to a fresh bed of zucchini zoodles, crisp shredded lettuce, julienned carrots, and thinly sliced cucumbers. An irresistible blend of coconut aminos, lime juice, honey, and garlic creates a tangy, umami-packed dressing, while a sprinkle of fresh herbs—mint, cilantro, and Thai basil—adds a fragrant finish. Topped with crunchy chopped cashews or almonds, this quick and satisfying recipe is perfect for Paleo eaters or anyone seeking a delicious low-carb meal bursting with Southeast Asian flavors. Ready in just 35 minutes, it's a weeknight dinner that feels like a gourmet escape!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Pork shoulder or pork loin, thinly sliced
• 4 tbsp Coconut aminos
• 2 tbsp Fish sauce (Paleo-friendly)
• 1 tbsp Honey
• 3 cloves Garlic, minced
• 1 stalk Lemongrass, finely minced
• 2 tbsp Avocado oil or olive oil
• 4 cups Zucchini, spiralized into zoodles
• 1 large Carrot, julienned
• 1 large Cucumber, thinly sliced
• 2 cups Lettuce, shredded
• 1 cup Fresh herbs (mint, cilantro, Thai basil)
• 0.25 cup Raw cashews or almonds, chopped for garnish
• 2 tbsp Lime juice
• 3 tbsp Coconut aminos (for dressing)
• 1 clove Garlic, grated (for dressing)
• 1 tsp Honey (for dressing)
• 0.5 small Red chili, finely chopped (optional, for dressing)

Directions

Step 1

In a large bowl, prepare the marinade by combining coconut aminos, fish sauce, honey, minced garlic, minced lemongrass, and avocado oil. Add the thinly sliced pork and mix well to evenly coat. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Step 2

While the pork marinates, prepare the noodles and vegetables. Spiralize the zucchini into zoodles and set aside. Julienne the carrot, thinly slice the cucumber, and shred the lettuce. Clean and roughly chop the fresh herbs.

Step 3

Preheat a grill pan or outdoor grill over medium-high heat. Remove the pork from the marinade, letting excess marinade drip off. Grill the pork slices for 2-3 minutes on each side, or until nicely charred and cooked through. Set aside.

Step 4

In a small bowl, whisk together lime juice, coconut aminos, grated garlic, honey, and red chili (if using) to make the dressing.

Step 5

To assemble the bowls, divide the zoodles among four serving bowls. Top each with grilled pork, shredded lettuce, julienned carrots, sliced cucumber, and fresh herbs.

Step 6

Drizzle the dressing over each bowl and garnish with chopped cashews or almonds for a bit of crunch.

Step 7

Serve immediately and enjoy this vibrant Paleo Vietnamese noodle bowl!

Nutrition Facts

Serving size	(2575.7g)

Amount per serving	% Daily Value*
Calories	2087.6

Total Fat 136.4g	0%
Saturated Fat 38.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 317.5mg	0%
Sodium 5169.4mg	0%
Total Carbohydrate 125.5g	0%
Dietary Fiber 22.1g	0%
Total Sugars 75.9g
Protein 113.8g	0%

Vitamin D 0IU	0%
Calcium 657.5mg	0%
Iron 21.4mg	0%
Potassium 5908.7mg	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: 56.2%

Protein: 20.8%

Carbs: 23.0%