Bún Chả (Grilled Pork with Rice Noodles)

Ingredients

• about 450 g Pork Shoulder, thinly sliced
• about 340 g Rice Noodles (Bún)
• 4 tablespoons Fish Sauce (Nuoc Mam)
• 4 tablespoons Lime Juice
• 2 tablespoons Sugar
• 2 cloves Garlic, minced
• 1 tablespoon Rice Vinegar
• 1 teaspoon Honey
• 1/4 cup Water
• 2 tablespoons Lemongrass, minced
• 1 teaspoon Ginger, minced
• 1 cup Fresh Herbs (Mint, Cilantro, Basil)
• 1 pack Rice Paper (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g Pork Shoulder, thinly sliced, with the 2 tablespoons Lemongrass, minced, 1 teaspoon Ginger, minced, and 1 teaspoon Honey. Mix these ingredients thoroughly until the pork is evenly coated. Allow the pork to marinate for at least 30 minutes at room temperature.
2. 2In a small bowl, whisk together the 4 tablespoons Fish Sauce, 4 tablespoons Lime Juice, 2 tablespoons Sugar, 2 cloves Garlic, minced, 1 tablespoon Rice Vinegar, and 1/4 cup Water. Continue whisking until the 2 tablespoons Sugar is fully dissolved. Set the dipping sauce aside.
3. 3Bring a large pot of water to a rolling boil. Add the about 340 g Rice Noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles immediately using a colander, then rinse them thoroughly under cold running water to stop the cooking process and prevent sticking. Set the cooked noodles aside.
4. 4Preheat a grill to medium-high heat, aiming for a temperature of about 205°C (200°C). Place the marinated about 450 g Pork Shoulder slices directly on the hot grill. Grill the pork for 3-5 minutes per side, turning once, until the pork is fully cooked through, shows a slightly charred appearance, and reaches an internal temperature of 63°C.
5. 5If using the 1 pack Rice Paper, fill a shallow dish or plate with warm water. Dip one sheet of rice paper into the warm water for 15-20 seconds, or until it becomes soft and pliable. Lay the softened rice paper flat on a clean surface and repeat with remaining sheets as needed.
6. 6Divide the cooked about 340 g Rice Noodles evenly among four plates. Arrange the grilled about 450 g Pork Shoulder slices on top of the noodles. Serve immediately with the prepared dipping sauce and the 1 cup Fresh Herbs (Mint, Cilantro, Basil) on the side. If prepared, serve the softened rice paper alongside.

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