Photo of Vietnamese noodle bowl with pork by WW

Vietnamese noodle bowl with pork

Total Time
30 min
20 min
10 min
Loaded with bright flavors from the lime juice to lots of fresh herbs, this flavorful meal is especially satisfying on a hot summer’s day. This is based on the popular Vietnamese dish called "bun thit nuong" (bun is pronounced boon, which means noodles). Prepared lemongrass paste is a great timesaver; look for tubes of it near the herbs in your supermarket.


Cooking spray

4 spray(s)

Uncooked pork tenderloin

12 oz, very thinly sliced

Asian fish sauce

3 Tbsp, divided

Lemongrass paste

2 tsp


1 clove(s), grated

Uncooked brown rice noodles

8 oz, mai fun

Unseasoned rice vinegar

3 Tbsp

Fresh lime juice

3 Tbsp


1 Tbsp

Boston lettuce

1 head(s), torn into large pieces


¼ cup(s), leaves

Fresh mint leaves

¼ cup(s), torn


¼ cup(s), or Thai basil, torn


1 cup(s), sliced, thinly sliced


1 cup(s), matchstick-cut

Chopped red hot chili peppers

1 medium, thinly sliced (optional)


  1. In a medium bowl, combine pork, 1½ tsp fish sauce, lemongrass, and garlic. Marinate at room temperature for 15 minutes.
  2. Meanwhile, cook noodles according to package directions. Drain and rinse with cold water; drain well.
  3. In a jar, combine 6 tbsp water, vinegar, lime juice, and sugar; shake until sugar dissolves. In a large bowl, combine lettuce, cilantro, mint, and basil.
  4. Coat a wok or large skillet with nonstick spray. Heat pan over high heat. Add pork mixture; stir-fry until browned, 4 to 5 minutes.
  5. Divide lettuce mixture evenly among 4 large bowls (about 1½ cups each). Top each serving with 1 cup noodles. Arrange ¼ cup each cucumber and carrots over each serving; divide pork evenly among servings. Sprinkle with chili pepper, if desired. Serve with sauce.
  6. Serving size: 1 noodle bowl and ¼ cup sauce