Bún chả (Grilled Pork with Vermicelli)

Ingredients

• about 450 g Pork shoulder
• about 450 g Rice vermicelli noodles
• 3 tablespoons Fish sauce
• 2 tablespoons Sugar
• 2 tablespoons Lime juice
• 2 cloves Garlic
• 2 tablespoons Shallots
• 1 teaspoon Black pepper
• 1 tablespoon Vegetable oil
• 1/2 cup Carrots
• 1/2 cup Daikon radish
• 1 cup Fresh herbs (mint, cilantro, basil)
• 1 tablespoon Rice vinegar

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

Instructions

1. 1Slice the about 450 g pork shoulder into 0.635 cm (0.6 cm) thick pieces. Mince the 2 cloves garlic and 2 tablespoons shallots. In a medium bowl, combine the sliced pork, minced garlic, minced shallots, 2 tablespoons of the 3 tablespoons fish sauce, 1 tablespoon of the 2 tablespoons sugar, 1 teaspoon black pepper, and 1 tablespoon vegetable oil. Toss to coat the pork thoroughly, then cover the bowl and refrigerate to marinate for at least 30 minutes.
2. 2While the pork marinates, prepare the pickled vegetables. Peel and julienne (cut into thin matchsticks) the 1/2 cup carrots and 1/2 cup daikon radish. In a small bowl, combine the julienned carrots and daikon radish with 1 tablespoon rice vinegar and the remaining 1 tablespoon of the 2 tablespoons sugar. Stir well and set aside to pickle for at least 30 minutes.
3. 3Prepare the dipping sauce by combining the remaining 1 tablespoon of the 3 tablespoons fish sauce, 2 tablespoons lime juice, and the remaining 0.5 tablespoon of the 2 tablespoons sugar in a small bowl. Stir until the sugar dissolves.
4. 4Bring 8 cups of water to a rolling boil in a large pot. Add the about 450 g 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 (al dente). Drain the noodles immediately using a colander and rinse them under cold water to prevent sticking, then set aside.
5. 5Preheat a grill or grill pan to medium heat (176.7-190.6°C / 175-190°C). Place the marinated pork pieces on the hot grill in a single layer, ensuring not to overcrowd the pan. Grill for 3-4 minutes per side, turning once, until the pork is cooked through, slightly charred, and reaches an internal temperature of 63°C. Transfer the grilled pork to a clean plate and let it rest for 5 minutes; this allows the juices to redistribute, keeping the pork tender.
6. 6Arrange the cooked and cooled about 450 g rice vermicelli noodles in four serving bowls. Top each bowl with the grilled about 450 g pork shoulder, the pickled 1/2 cup carrots and 1/2 cup daikon radish, and the 1 cup fresh herbs (mint, cilantro, basil). Serve immediately with the prepared dipping sauce on the side.

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