Vietnamese Grilled Pork (bun-thit-nuong)

Name: Vietnamese Grilled Pork (bun-thit-nuong)
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 pounds sliced Pork; 1 package thin Rice Vermicelli; 4-6 Egg Rolls; 3 tablespoons minced Challots; 1.5 tablespoons minced garlic Garlic; ¼ cup Sugar; 1 tablespoon Fish Sauce; ½ tablespoon thick Soy sauce; ½ tablespoon Pepper; 3 tablespoons Olive Oil; Sliced Cucumber; Leaves Mint; Crushed Peanuts

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Pork recipe with Vietnamese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 50 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 45 min total

1.5 pounds sliced Pork
1 package thin Rice Vermicelli
4-6 Egg Rolls
3 tablespoons minced Challots
1.5 tablespoons minced garlic Garlic
¼ cup Sugar
1 tablespoon Fish Sauce
½ tablespoon thick Soy Sauce
½ tablespoon Pepper
3 tablespoons Olive Oil
Sliced Cucumber
Leaves Mint
Crushed Peanuts

Step-by-step instructions

Slice the uncooked pork thinly, about ⅛". It helps to slightly freeze it (optional).
Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
Marinate the meat for 1 hour, or overnight for better results.
Bake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.
Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.

Why this works on a weeknight

Vietnamese Grilled Pork (bun-thit-nuong) lands at about 45 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Vietnamese Grilled Pork (bun-thit-nuong) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Pork Vietnamese