Go Back
+ servings
noodle bowl with chopsticks
Print Recipe
3.85 from 13 votes

Vietnamese Noodle Bowls (Bun Thit Nuong Cha Gio)

These colorful noodle bowls are deliciously addictive with layers of crisp fresh vegetables, noodles, crunchy spring rolls, and marinated lemongrass pork. Chop everything ahead and marinate the pork for a surprisingly fun meal straight out of Southeast Asia.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Dish
Cuisine: Vietnamese
Keyword: noodle bowl, noodles
Servings: 4 servings
Calories: 574kcal
Author: Jess Smith via Inquiring Chef
Cost: $10.00


  • Small Mixing Bowl
  • Wok or Large Skillet


Lemongrass Pork:

  • 12 oz Pork Chops, thinly sliced (or use pork shoulder)
  • 1 stalk Lemongrass, minced (use only the lower root portion of the lemongrass stalk)
  • 2 cloves Garlic, minced
  • 2 Tbsp Fresh Cilantro, chopped
  • 3 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 ½ Tbsp Honey
  • 1 Tbsp Dark Brown Sugar

Nuoc Cham Sauce:

  • ½ cup Water
  • 3 Tbsp Sugar
  • 2 ½ Tbsp Lime Juice (can sub Rice Vinegar)
  • 2-3 Tbsp Fish Sauce
  • 1-2 Bird's Eye / Thai Chilis, very thinly sliced

Noodle Bowls:

  • 6 oz Rice Vermicelli Noodles (I like the extra thin variety, but any will work)
  • 4-6 Cooked Spring Rolls, sliced into bite-sized pieces (see note)
  • 1 head Green Leaf Lettuce, chopped
  • 1 medium Carrot, cut into thin matchsticks
  • 1 medium Cucumber, cut into thin matchsticks
  • ¼ cup Chopped Peanuts, roasted and unsalted
  • 1 small bunch Fresh Cilantro
  • 1 small bunch Fresh Mint
  • 2 Tbsp Cooking Oil canola, peanut or vegetable


  • Marinate pork: Combine all ingredients listed under Lemongrass Pork. Marinate pork for at least 30 minutes and up to a day.
  • Make Nuoc Cham:
    Whisk together water, sugar and lime juice. Add fish sauce and chilis to taste. (Nuoc Cham can be made up to a week ahead.)
  • Cook noodles according to package direction (most need to soak in very hot water just until tender).
  • Prepare spring rolls, lettuce, carrots, cucumbers, and peanuts. Tear cilantro and mint leaves off their stalks.
  • Just before serving, heat a wok or skillet over medium-high heat. Add oil and then, using a slotted spoon transfer pork to heated oil (be careful - it will splatter when it hits the hot oil). Stir-fry pork until it begins to cook on the outside, ~1 minute. Pour remaining marinade over pork and bring to a simmer. Simmer pork in marinade until marinade reduces by at least half. (Because the marinade was exposed to raw pork, it is important that the marinade comes to a bubbling simmer and reduces so that it is fully "cooked" like the pork.) When the pork is cooked through, remove the wok from the heat.
  • Assemble bowls with lettuce and then noodles. Top with all remaining ingredients and enjoy with Nuoc Cham on the side or poured over the top. (I like to toss all of the ingredients together in Nuoc Cham before digging in, but some people like to eat each component separate. It's great either way!)


Any spring rolls will work here, even if they are a day or two old. I like to use Trader Joe's frozen vegetable spring rolls - they get super crisp in the oven and since they are frozen, I can always have a batch on hand.


Serving: 1g | Calories: 574kcal | Carbohydrates: 75g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 2084mg | Potassium: 826mg | Fiber: 4g | Sugar: 22g | Vitamin A: 9313IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 3mg