Bún Chả Biến Tấu (Grilled Pork Patties with Rice Noodles - Soy-Free)

Ingredients

• 1 lb Ground Pork
• 8 oz Rice Vermicelli Noodles
• 1 package Rice Paper Wrappers
• 1/2 cup Fresh Mint
• 1/2 cup Fresh Cilantro
• 1/2 cup Shredded Carrots
• 1/2 cup Bean Sprouts
• 3 cloves Garlic (minced)
• 1/4 cup Fish Sauce (Nuoc Mam)
• 2 tbsp Rice Vinegar
• 1 tbsp Lime Juice
• 1 tbsp Granulated Sugar
• 1/4 cup Water
• 1/2 tsp Ground Black Pepper

Instructions

1. 1In a medium bowl, combine the 1/4 cup fish sauce, 2 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp granulated sugar, 1/4 cup water, and 3 cloves minced garlic. Stir well with a spoon until the granulated sugar is completely dissolved to create the dipping sauce.
2. 2In a separate large bowl, combine the 1 lb ground pork and 1/2 tsp ground black pepper. Use your hands to mix the ingredients thoroughly until just combined, then form the mixture into 12 small, thin patties, each about 1/2-inch thick.
3. 3Preheat your grill to a medium heat, aiming for a temperature between 350-400°F (175-200°C). Place the pork patties on the hot grill and cook for 3-4 minutes per side, turning once, until they are cooked through and have a slightly charred exterior. Use a meat thermometer to ensure the internal temperature of the patties reaches 160°F (71°C).
4. 4While the pork patties are grilling, bring a large pot of water to a rolling boil. Add the 8 oz rice vermicelli noodles to the boiling water and cook for 2-3 minutes, or until the noodles are tender but still have a slight chew. Drain the cooked noodles thoroughly in a colander.
5. 5Fill a shallow dish, wider than the rice paper wrappers, with warm water. Dip one rice paper wrapper from the 1 package into the warm water for 15-20 seconds, or until it becomes soft and pliable. Lay the softened wrapper flat on a clean, dry surface.
6. 6To assemble each roll, arrange a portion of the cooked 8 oz rice vermicelli noodles, 1/2 cup fresh mint, 1/2 cup fresh cilantro, 1/2 cup shredded carrots, and 1/2 cup bean sprouts onto the lower half of the softened rice paper wrapper. Place one or two of the grilled pork patties on top of the vegetables. Fold the bottom edge of the rice paper wrapper up and over the filling, then fold in the sides, and roll up tightly from the bottom to form a spring roll. Repeat this process with the remaining ingredients to make 12 rolls.
7. 7Serve the assembled rolls immediately with the prepared dipping sauce on the side for dipping.

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