Bún Chả (Grilled Pork with Vermicelli Noodles)

Instructions

1. 1Combine the about 450 g of ground pork shoulder, 2 tbsp of minced shallots, 2 cloves of minced garlic, 2 tbsp of fish sauce, 1 tbsp of sugar, and 1/2 tsp of black pepper in a large mixing bowl. Use your hands to mix thoroughly until all ingredients are evenly distributed, then form the mixture into 12 to 16 small, flat patties, each about 1.27 cm thick.
2. 2Preheat an outdoor grill or a large grill pan over medium heat to 175°C. Carefully place the pork patties on the hot grill and cook for 5 to 7 minutes per side, turning once, until they are golden brown, slightly caramelized, and have an internal temperature of 63°C when measured with a meat thermometer.
3. 3Bring a large pot, at least 4-quart capacity, of water to a rolling boil over high heat. Add the about 225 g of rice vermicelli noodles and cook for 3 to 5 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Immediately drain the noodles using a colander and rinse them thoroughly under cold running water to prevent sticking, then set aside.
4. 4Pour the 1 cup of Nuoc Cham dipping sauce into a small serving bowl.
5. 5To serve, arrange the cooked about 225 g of rice vermicelli noodles, several leaves from the 1 head of lettuce, a handful of the 1 cup of mint leaves, a handful of the 1 cup of cilantro leaves, and a portion of the 1 cup of pickled carrots and daikon on each of four individual plates. Top each plate with several of the grilled pork patties and serve with the small bowl of 1 cup of Nuoc Cham dipping sauce on the side.

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