Bún chả (Grilled Pork with Vermicelli)

Ingredients

• 1 lb Ground pork
• 2 each Shallots
• 2 cloves Garlic
• 2 tablespoons Fish sauce
• 1 tablespoon Sugar
• 1/2 teaspoon Black pepper
• 8 oz Rice vermicelli noodles
• 1 head Lettuce
• 1/2 cup Mint
• 1/2 cup Cilantro
• 1 batch Nuoc Cham Dipping Sauce

Instructions

1. 1Finely mince the 2 shallots and 2 cloves of garlic. In a large bowl, combine the 1 lb ground pork, the minced 2 shallots, the minced 2 cloves of garlic, 2 tablespoons fish sauce, 1 tablespoon sugar, and 1/2 teaspoon black pepper. Mix thoroughly with your hands until all ingredients are evenly distributed, then form the mixture into 12-16 small, flat patties, each about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) thick.
2. 2Bring a large pot (at least 4-quart / 3.8 L) of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz rice vermicelli noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still slightly firm to the bite. Immediately drain the noodles in a colander and rinse them thoroughly under cold running water to stop the cooking and prevent sticking, then set aside.
3. 3Preheat a large 12-inch (30 cm) non-stick skillet or a grill pan over medium-high heat (375-400°F / 190-205°C) for 3-5 minutes. If using an outdoor grill, preheat it to medium-high heat. Place the pork patties in the hot skillet or on the grill, ensuring they are not overcrowded, and cook for 4-6 minutes per side, turning once, until they are golden brown, slightly charred, and cooked through, reaching an internal temperature of 160°F (71°C). Remove the cooked patties from the heat and let them rest for 2 minutes.
4. 4Wash the 1 head lettuce thoroughly, then tear the leaves into bite-sized pieces. Wash the 1/2 cup mint and 1/2 cup cilantro, gently pat them dry, pick the mint leaves from their stems, and roughly chop the cilantro.
5. 5Divide the cooked 8 oz rice vermicelli noodles among 4 serving plates. Arrange the prepared 1 head lettuce, 1/2 cup mint, and 1/2 cup cilantro alongside the noodles on each plate. Top each serving with 3-4 grilled pork patties and serve immediately with the 1 batch Nuoc Cham Dipping Sauce on the side.

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