Tofu and Mushroom Bun Cha Hanoi with Grilled Pork

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Vietnamese dish featuring grilled pork and marinated tofu served over rice noodles with fresh herbs and dipping sauce. This Vietnamese-inspired pork recipe, ready in about 35 minutes, pairs pork shoulder, firm tofu, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 410 cal/serving

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Ingredients

1 lb, thinly sliced pork shoulder
8 oz, cut into 1/2-inch cubes firm tofu
4 oz, sliced shiitake mushrooms
4 tbsp fish sauce
2 tbsp sugar
3 cloves minced garlic
1 tsp black pepper
2 stalks, minced lemongrass
8 oz rice vermicelli noodles
1/2 cup fresh mint
1/2 cup fresh cilantro
1 cup, shredded lettuce leaves
1/2 cup pickled carrot and daikon
1, juiced lime
1 tsp chili flakes

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Instructions

Step 1: In a bowl, mix 1 lb thinly sliced pork shoulder, 4 tbsp fish sauce, 2 tbsp sugar, 3 minced garlic cloves, 1 tsp black pepper, and 2 minced lemongrass stalks. Marinate for at least 1 hour.
Step 2: In a separate bowl, toss 8 oz firm tofu cubes and 4 oz sliced shiitake mushrooms with 1 tbsp fish sauce and 1 tsp sugar. Set aside.
Step 3: Preheat a grill pan over medium-high heat. Grill the pork slices for 3-4 minutes per side until nicely charred and cooked through.
Step 4: Grill the tofu and mushrooms on the same pan for 2-3 minutes per side until golden and slightly crispy.
Step 5: Meanwhile, cook 8 oz rice vermicelli noodles according to package instructions, drain and rinse under cold water.
Step 6: Assemble bowls with a bed of shredded lettuce, rice vermicelli noodles, grilled pork, tofu, mushrooms, pickled carrot and daikon, fresh mint, and cilantro.
Step 7: Drizzle with lime juice and sprinkle 1 tsp chili flakes. Serve immediately for a fresh and flavorful meal.