Bún Chả (Grilled Pork with Vermicelli)

Ingredients

• about 450 g Pork shoulder, thinly sliced
• 3 cloves Garlic, minced
• 2 tablespoons Shallots, minced
• 2 tablespoons Brown sugar
• 2 tablespoons Fish sauce
• 1 tablespoon Soy sauce
• 1/2 teaspoon Black pepper
• about 225 g Rice vermicelli noodles
• 1 head Lettuce
• 1 cup Mint
• 1 cup Cilantro
• 1 cup Nuoc Cham dipping sauce

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

Instructions

1. 1In a medium bowl, combine the about 450 g pork shoulder, 3 cloves minced garlic, 2 tablespoons minced shallots, 2 tablespoons brown sugar, 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1/2 teaspoon black pepper. Stir until the pork is evenly coated, then cover the bowl and refrigerate the pork to marinate for at least 30 minutes.
2. 2Preheat your grill to medium-high heat, aiming for a temperature between 204.4-232.2°C (200-230°C).
3. 3Place the marinated about 450 g pork shoulder slices directly onto the hot grill grates. Grill the pork for 5-7 minutes per side, until it shows distinct grill marks and is cooked through, reaching an internal temperature of 63°C. Remove the grilled pork from the grill and set it aside to rest.
4. 4Bring a large pot of water to a rolling boil. Add the about 225 g rice vermicelli noodles to the boiling water and cook for 3-5 minutes, until the noodles are tender and pliable. Drain the cooked noodles thoroughly using a colander and set them aside.
5. 5While the noodles cook, wash and tear the 1 head lettuce into bite-sized pieces. Wash and carefully pick the leaves from the stems of the 1 cup mint and 1 cup cilantro.
6. 6To serve, divide the cooked about 225 g rice vermicelli noodles evenly among four individual serving bowls. Arrange the grilled about 450 g pork shoulder slices over the noodles, then place the prepared 1 head lettuce, 1 cup mint, and 1 cup cilantro around the pork. Serve immediately with the 1 cup Nuoc Cham dipping sauce on the side for dipping.

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