Bún Chả (Grilled Pork with Rice Noodles)

Ingredients

• 1 pound Pork shoulder, ground
• 1/2 pound Pork belly, thinly sliced
• 1 pound Rice vermicelli noodles
• 1/4 cup Fish sauce
• 2 tablespoons Sugar
• 2 tablespoons Lime juice
• 1 tablespoon Rice vinegar
• 2 cloves Garlic, minced
• 1/2 teaspoon Red chili, minced (optional)
• 1/2 cup Fresh mint
• 1/2 cup Fresh cilantro
• 1 head Lettuce leaves
• 1 tablespoon Soy Sauce

Instructions

1. 1In a medium bowl, combine the 1 pound ground pork shoulder with the 1 tablespoon soy sauce. Mix gently until just combined, then form the mixture into small patties, about 2 inches in diameter and 1/2-inch thick. In a separate bowl, combine the 1/2 pound thinly sliced pork belly with 1/4 cup fish sauce, 2 tablespoons sugar, and 1 clove minced garlic (from the 2 cloves minced garlic). Toss gently to coat, then let the pork belly marinate at room temperature for at least 15 minutes.
2. 2Prepare the nuoc cham dipping sauce: In a small bowl, whisk together 1/4 cup fish sauce, 2 tablespoons sugar, 2 tablespoons lime juice, 1 tablespoon rice vinegar, the remaining 1 clove minced garlic, and 1/2 teaspoon minced red chili (if using). Continue whisking until the 2 tablespoons sugar is completely dissolved.
3. 3Bring a large pot of water to a rolling boil. Add the 1 pound rice vermicelli 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 thoroughly in a colander and rinse with cold water to prevent sticking.
4. 4Preheat an outdoor grill or a large grill pan to medium-high heat (about 400°F or 200°C). Place the pork patties on the hot grill and cook for 4-5 minutes per side, until they are golden brown with a slight char and an internal temperature reaches 145°F (63°C). Add the marinated 1/2 pound pork belly slices to the grill and cook for 2-3 minutes per side, until they are cooked through, slightly crispy, and have an internal temperature of 145°F (63°C). Remove all grilled pork from the heat and let it rest for 5 minutes.
5. 5Divide the cooked 1 pound rice vermicelli noodles among four serving bowls. Top the noodles with the grilled pork patties and grilled pork belly slices. Arrange the 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, and the separated lettuce leaves (from 1 head lettuce) around the pork and noodles in each bowl. Serve immediately with the prepared nuoc cham dipping sauce on the side.

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