Sheet‑Pan Bún Thịt Nướng (Lemongrass Pork) Bowl
A simplified, sheet‑pan version of Vietnamese lemongrass grilled pork. Same bright, aromatic flavor — no grill required. Perfect for vermicelli bowls or rice plates.
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.