Bún chả (Grilled Pork with Vermicelli)

Instructions

1. 1Finely mince the 2 shallots and 2 cloves of garlic. In a large bowl, combine the about 450 g 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 5.08 cm (5 cm) in diameter and 1.27 cm (1.25 cm) thick.
2. 2Bring a large pot (at least 4-quart / 3800 ml) of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g 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 30.48 cm (30 cm) non-stick skillet or a grill pan over medium-high heat (190.6-204.4°C / 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 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 about 225 g 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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