Bún chả (Grilled Pork with Vermicelli)

Ingredients

• about 450 g Pork shoulder, thinly sliced
• about 450 g Rice vermicelli noodles
• 1/4 cup Fish sauce
• 2 tablespoons Sugar
• 2 tablespoons Lime juice
• 2 cloves Garlic, minced
• 2 tablespoons Shallots, minced
• 1/2 teaspoon Black pepper
• 1 tablespoon Rice vinegar
• 1 cup Fresh herbs (mint, cilantro, perilla)
• 1 cup Pickled carrots and daikon (Do Chua)

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

Instructions

1. 1In a medium bowl, combine 2 tablespoons of the 1/4 cup fish sauce, 1 tablespoon of the 2 tablespoons sugar, 1 clove of the 2 cloves minced garlic, the 2 tablespoons minced shallots, the 1/2 teaspoon black pepper, and the 1 tablespoon rice vinegar. Add the about 450 g pork shoulder, thinly sliced, to the bowl and toss to coat each slice evenly. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
2. 2While the pork marinates, prepare the dipping sauce. In a small bowl, whisk together the remaining 2 tablespoons of the 1/4 cup fish sauce, the remaining 1 tablespoon of the 2 tablespoons sugar, and the 2 tablespoons lime juice. Stir in the remaining 1 clove of the 2 cloves minced garlic.
3. 3Bring a large pot of water to a rolling boil over high heat. Add the about 450 g rice vermicelli noodles to the boiling water and cook for 2-3 minutes, or until the noodles are tender but still have a slight bite. Drain the noodles thoroughly in a colander and rinse them under cold water to prevent sticking, then set aside.
4. 4Preheat an outdoor grill to medium heat, aiming for a temperature between 176.7-204.4°C (175-200°C). Place the marinated about 450 g pork shoulder slices directly on the clean grill grates. Grill the pork for 3-5 minutes per side, turning once, until the slices are cooked through, show a slight char, and reach an internal temperature of 63°C when measured with a meat thermometer.
5. 5Divide the cooked about 450 g rice vermicelli noodles evenly among four serving bowls. Arrange the grilled about 450 g pork shoulder slices on top of the noodles in each bowl. Add a generous portion of the 1 cup fresh herbs (mint, cilantro, perilla) and the 1 cup pickled carrots and daikon (Do Chua) to each bowl. Serve the bowls immediately with the prepared dipping sauce on the side.

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