Grilled Lemongrass Pork with Rice Vermicelli (Bun Cha)
Vietnamese grilled lemongrass pork served over rice vermicelli with herbs, pickled vegetables, and a tangy dipping broth.
Bun cha is built around contrast: warm, smoky grilled pork against cool noodles and crunchy quick pickles, all pulled together by nuoc cham, the sweet-sour-salty dipping sauce that shows up across so much Vietnamese cooking. Traditionally the pork sits in a shallow bowl of warm broth-like sauce that you dip the noodles into, rather than pouring sauce over the top.
Using lean pork tenderloin instead of the fattier cuts some versions call for keeps this dish leaner while still soaking up the lemongrass and fish sauce marinade beautifully on the grill. Rice vermicelli keeps the whole plate naturally gluten-free, and the volume of fresh herbs and quick-pickled carrot adds crunch and brightness without much effort.
Grill the pork in batches over high heat rather than crowding the pan — you want real char, not just gray, steamed edges.
Ingredients
Pork and marinade
- 1.25 lb pork tenderloin — thinly sliced
- 2 stalks lemongrass — finely minced
- 3 cloves garlic — minced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp neutral oil
For serving
- 8 oz rice vermicelli noodles — cooked
- 1 cup carrot — julienned and quick-pickled
- 1 cup lettuce and herbs — mint, cilantro, Thai basil
- 3 tbsp fish sauce — for the dipping sauce
- 3 tbsp lime juice
- 2 tbsp sugar
- 0.33 cup warm water
- 1 small chili — sliced
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Combine the lemongrass, garlic, fish sauce, brown sugar, and oil, and toss with the sliced pork. Marinate at least 30 minutes.
- 2Grill or sear the pork in batches over high heat, 2-3 minutes per side, until charred and cooked through.
- 3Whisk together fish sauce, lime juice, sugar, warm water, and chili for the dipping sauce (nuoc cham).
- 4Divide the vermicelli, lettuce, and herbs among bowls, top with the grilled pork and pickled carrot.
- 5Serve with the dipping sauce, either poured over or on the side for dipping.