Bún chả (Grilled Pork with Vermicelli)

Instructions

1. 1To prepare the marinade, mince 2 cloves of the 3 total cloves of Garlic and mince the 2 small Shallots. In a medium bowl, combine the minced 2 cloves Garlic, minced 2 small Shallots, 2 tablespoons Soy sauce, 1 tablespoon Rice vinegar, and 2 tablespoons Sugar.
2. 2Slice the about 450 g Pork shoulder into pieces approximately 0.635 cm thick. Add the sliced about 450 g Pork shoulder to the medium bowl with the marinade and toss to coat the pork evenly. Let the pork marinate at room temperature for at least 30 minutes, or cover the bowl and refrigerate for up to 12 hours.
3. 3To prepare the Nuoc Cham sauce, mince the remaining 1 clove of the 3 total cloves of Garlic. In a separate small bowl, whisk together the 0.75 cup Nuoc Cham (Dairy-Free Fish Sauce), 3 tablespoons Lime juice, 2 tablespoons Sugar, the minced 1 clove Garlic, and the 0.5 teaspoon Red pepper flakes. Set the prepared Nuoc Cham sauce aside.
4. 4To cook the noodles, bring 8 cups of water to a rolling boil in a large pot over high heat. Add the about 225 g Rice vermicelli noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender and pliable; stir occasionally to prevent sticking. Carefully drain the cooked noodles through a colander, then rinse them under cold running water for 30 seconds to cool and prevent sticking. Set the drained noodles aside.
5. 5Preheat a grill to medium heat, aiming for an internal temperature of 190°C. Place the marinated about 450 g Pork shoulder pieces directly on the preheated grill grates. Grill the pork for 3-5 minutes per side, turning once, until it is cooked through, has a slightly charred appearance, and reaches an internal temperature of 63°C when measured with a meat thermometer. Transfer the grilled pork to a clean plate and let it rest for 5 minutes.
6. 6Wash the 1 head Lettuce thoroughly and tear it into bite-sized pieces. Wash the 0.5 cup Mint and 0.5 cup Cilantro, then roughly chop both herbs.
7. 7To assemble the dish, divide the cooked about 225 g Rice vermicelli noodles evenly among four serving bowls. Arrange the grilled about 450 g Pork shoulder, torn 1 head Lettuce, chopped 0.5 cup Mint, and chopped 0.5 cup Cilantro over the noodles in each bowl. Drizzle generously with the prepared 0.75 cup Nuoc Cham sauce and serve immediately.

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