Bún chả (Grilled Pork with Vermicelli Noodles)

Instructions

1. 1Combine the about 450 g ground pork, 3 tablespoons fish sauce, 2 tablespoons sugar, 3 cloves minced garlic, 0.5 teaspoon black pepper, and 2 minced shallots in a medium bowl. Use your hands to mix the ingredients together until they are evenly distributed, about 1-2 minutes. Form the mixture into 3.81 cm diameter patties.
2. 2Preheat a grill to medium heat, aiming for a temperature of 175°C. Brush the grill grates with the 1 tablespoon vegetable oil to prevent the patties from sticking.
3. 3Carefully place the pork patties onto the hot grill grates. Cook for 5-7 minutes per side, until the patties are browned on both sides and reach an internal temperature of 71°C.
4. 4Bring a large pot of water to a rolling boil. Add the about 225 g vermicelli rice noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Immediately drain the cooked noodles in a colander and rinse them thoroughly under cold running water to stop the cooking and prevent sticking.
5. 5Prepare four serving bowls. Place 2 leaves of the 8 leaves lettuce in the bottom of each bowl, forming a bed. Evenly divide the cooked vermicelli noodles among the four bowls, placing them on top of the lettuce.
6. 6Once the pork patties are cooked, arrange them over the noodles in each of the four bowls. Distribute the 1 cup pickled carrots and daikon evenly among the bowls, placing them alongside the pork and noodles.
7. 7Garnish each bowl with sprigs of the 0.5 cup mint and 0.5 cup cilantro. Serve the Bún chả immediately with the 1 cup dipping sauce (Nuoc Cham) on the side for individual drizzling over the dish.

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