This Sheet‑Pan Bún Thịt Nướng (Lemongrass Pork) Bowl takes one of the most beloved Vietnamese dishes — smoky, aromatic lemongrass grilled pork — and makes it completely weeknight‑friendly. Traditionally, this dish is cooked over charcoal for deep caramelization and layered into bowls with herbs, noodles, and nước chấm. This version keeps all the bright, savory‑sweet flavor of the classic but uses a simple sheet‑pan method to get dinner on the table fast or meal-prep done quick.
The pork still gets that signature lemongrass aroma and golden edges, the noodles stay light and refreshing, and the herbs bring everything to life. It’s a modern, accessible way to enjoy a Vietnamese favorite without the grill, the fuss, or the long marinade. Clean, vibrant, and deeply satisfying — this bowl delivers every time. Be ready to add this quick and simple Bún Thịt Nướng (Lemongrass Pork) to your regular rotation.
Sheet‑Pan Bún Thịt Nướng (Lemongrass Pork) Bowl
Equipment
- Sheet pan
- Mixing bowl
- Cutting board & knife
Ingredients
- 1½ lbs pork shoulder or pork chops thinly sliced
- 2 stalks lemongrass finely minced
- 3 cloves garlic minced
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- In a bowl, mix lemongrass, garlic, sugar, fish sauce, soy sauce, oil, and pepper.
- Add pork and toss to coat. Marinate 10 minutes (or up to overnight).
- Spread pork evenly on a sheet pan.
- Roast for 15–20 minutes, flipping halfway, until caramelized and slightly charred at the edges.
- Serve with vermicelli noodles, fresh herbs, lettuce, and nước chấm.
Notes
- Works with chicken thighs or tofu.
- Broil for 1–2 minutes at the end for extra char.
- Slice pork thinly for faster cooking and better caramelization.
- Great for meal prep — keeps 3 days in the fridge.
Explore Simple Vietnamese Bowl Recipes
