Bún Chả (Grilled Pork with Rice Noodles)

Ingredients

• 1 pound Pork shoulder
• 1/2 pound Pork belly
• 1 pound Rice vermicelli noodles
• 1/4 cup Fish sauce
• 2 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 tablespoon Lime juice
• 2 cloves Garlic
• 1/2 teaspoon Red pepper flakes
• 1 cup Fresh mint
• 1 cup Fresh cilantro
• 1 head Lettuce
• 1 tablespoon Vegetable oil

Instructions

1. 1Mince 1 clove of garlic. In a large bowl, combine the 1 pound of pork shoulder, 1 tablespoon of fish sauce, the minced 1 clove of garlic, 1 teaspoon of sugar, and 1/2 teaspoon of red pepper flakes. Mix until just combined, then form the mixture into 8-10 patties, each about 1/2-inch thick.
2. 2Mince the remaining 1 clove of garlic. In a small bowl, whisk together the remaining 3 tablespoons of fish sauce, 2 tablespoons of rice vinegar, the remaining 1 tablespoon and 2 teaspoons of sugar, 1 tablespoon of lime juice, and the minced 1 clove of garlic until the sugar dissolves. Set the dipping sauce aside.
3. 3Bring a large pot of water to a rolling boil. Add the 1 pound of rice vermicelli noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles immediately and rinse under cold water to prevent sticking, then set them aside.
4. 4Wash and pat dry the 1 cup of fresh mint, 1 cup of fresh cilantro, and 1 head of lettuce. Roughly chop the 1 cup of fresh mint and 1 cup of fresh cilantro, and tear the 1 head of lettuce leaves into bite-sized pieces.
5. 5Preheat a grill or a large grill pan (e.g., a 12-inch grill pan) to medium-high heat (approximately 375-400°F / 190-205°C). Lightly brush the grill grates or pan with the 1 tablespoon of vegetable oil. Place the pork patties and the 1/2 pound of pork belly slices on the hot grill; grill the pork patties for 3-4 minutes per side until golden brown, slightly charred, and they reach an internal temperature of 145°F (63°C), and grill the pork belly slices for 2-3 minutes per side until they are crispy and slightly charred.
6. 6Transfer the grilled pork patties and pork belly to a clean plate and let them rest for 5 minutes; this allows the juices to redistribute, keeping the pork tender and moist. Arrange the cooked 1 pound of rice vermicelli noodles in serving bowls, then top with the grilled pork patties and pork belly slices. Garnish each bowl with the chopped 1 cup of fresh mint, 1 cup of fresh cilantro, and the torn 1 head of lettuce leaves, serving immediately with the prepared dipping sauce on the side.

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