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Thit Nuong Recipe

Name: Asian Capitol Restaurant & Bars Thit Nuong Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.25 lbs pork shoulder or pork butt, thinly sliced (about 1/4" / 6 mm); 2 tbs light soy sauce; 1.5 tbs fish sauce (nuoc mam); 2 tsp sugar (granulated); 1 tbs honey or maltose; 1 tbs vegetable oil (neutral); 4 cloves garlic, minced; 1 large shallot, minced; 1 stalks lemongrass, white part finely minced; 1 tsp ground black pepper; 0.5 tsp baking soda (optional, for tenderness); 0.5 tsp sesame oil (optional); 8 oz vermicelli rice noodles (bun), cooked according to package; 4 cups fresh lettuce leaves, washed and torn; 1 cup fresh herbs (mint, cilantro, Thai basil), chopped/mixed; 0.5 cups cucumber, julienned or thinly sliced; 1 cup pickled carrots and daikon (do chua); 2 tbs chopped roasted peanuts (for garnish); 2 tsp fried shallots (optional, for garnish); 0.25 cups water; 3 tsp sugar; 2 tbs fresh lime juice (or rice vinegar); 2 tbs fish sauce; 1 cloves garlic, minced; 1 piece bird's eye chili or red chili, thinly sliced; 1 tsp grated carrot (optional)

Inspired by Asian Capitol Restaurant & Bar

Time2h

Serves4

Make Thit Nuong Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Pork

1 1/4 lbs pork shoulder or pork butt, thinly sliced (about 1/4" / 6 mm)

2 tbs light soy sauce

1 1/2 tbs fish sauce (nuoc mam)

2 tsp sugar (granulated)

1 tbs honey or maltose

1 tbs vegetable oil (neutral)

4 cloves Garlic, minced

1 large shallot, minced

1 stalks lemongrass, white part finely minced

1 tsp ground black pepper

1/2 tsp baking soda (optional, for tenderness)

1/2 tsp sesame oil (optional)

Noodles & Accompaniments

8 oz vermicelli rice noodles (bun), cooked according to package

4 cups fresh lettuce leaves, washed and torn

1 cup fresh herbs (mint, cilantro, Thai basil), chopped/mixed

1/2 cups cucumber, julienned or thinly sliced

1 cup pickled carrots and daikon (do chua)

2 tbs chopped roasted peanuts (for garnish)

2 tsp fried shallots (optional, for garnish)

Nuoc Cham (Dipping/Sauce)

1/4 cups water

3 tsp sugar

2 tbs fresh lime juice (or rice vinegar)

2 tbs Fish sauce

1 cloves Garlic, minced

1 piece bird's eye chili or red chili, thinly sliced

1 tsp grated carrot (optional)

Method

Marinated Pork

Prepare Pork

Slice the pork thinly across the grain (about 1/4" / 6 mm). If slices are uneven or too thick, partially freeze the meat for 30–45 minutes to make slicing easier.

Tenderize (optional)

If using baking soda, sprinkle 1/2 tsp over the sliced pork, toss to coat, and let sit 10 minutes. Rinse quickly under cold water and pat dry thoroughly. This step creates a tender bite but is optional.

Make Marinade

In a bowl, combine light soy sauce, fish sauce, granulated sugar, honey, vegetable oil, minced garlic, minced shallot, finely minced lemongrass, ground black pepper, and sesame oil if using. Stir until sugar mostly dissolves.

Marinate

Place the pork slices in a shallow dish or zip-top bag. Pour the marinade over the pork, massaging to ensure every slice is coated. Cover or seal and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor.

Grill or Pan-Fry

Preheat a charcoal grill, gas grill, or cast-iron skillet to medium-high. If grilling, oil the grates lightly. Remove pork from marinade and let excess drip off. Grill slices 2–4 minutes per side until nicely charred and cooked through (internal temp 145–150°F / 63–66°C). For skillet, sear in batches in a hot pan with a little oil until edges caramelize. Do not overcrowd. Transfer cooked pork to a plate and let rest 5 minutes, then cut into bite-sized strips if desired.

Noodles & Accompaniments

Prepare vermicelli noodles according to package instructions: typically soak or cook in boiling water 3–5 minutes until tender, then drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking and keep at room temperature.

Prepare lettuce, herbs, cucumber, and pickled carrots/daikon. Arrange on a platter or individually portion into bowls with a bed of lettuce, a nest of noodles, and herbs and vegetables alongside.

Toast peanuts in a dry skillet over medium heat 2–3 minutes until fragrant, then chop roughly. Reserve for garnish. If using fried shallots, sprinkle on top for texture.

Nuoc Cham (Dipping/Sauce)

Make the sauce: In a small bowl dissolve 3 tsp sugar in 1/4 cup warm water. Stir in lime juice and fish sauce. Add minced garlic and sliced chili. Taste and adjust balance — it should be sweet, salty, sour, and a little spicy. Add grated carrot for color and texture if desired.

Assembly & Serving

To serve Thit Nuong as vermicelli bowls: place a handful of cooked vermicelli noodles in a bowl, top with lettuce and herbs, arrange several strips of grilled pork on top, and add cucumber and pickled vegetables. Drizzle nuoc cham over everything (or serve on the side). Sprinkle chopped peanuts and fried shallots over the top.

Alternatively serve as lettuce wraps: place pork and some noodles in a lettuce leaf, add herbs and cucumber, then spoon a little nuoc cham before wrapping and eating.

Leftovers: store cooled pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or under a broiler to re-crisp edges.