Bún chả (Grilled Pork with Vermicelli Noodles)

Instructions

1. 1In a medium bowl, combine the about 450 g ground pork, 3 cloves minced garlic, 2 tbsp minced shallots, 1 tbsp fish sauce, 0.75 tbsp sugar, and 1/2 tsp black pepper. Mix thoroughly with your hands until just combined. Form the mixture into 12 small patties, each about 3.81 cm (3.8 cm) in diameter and 1.27 cm (1.3 cm) thick.
2. 2In a separate small bowl, combine the about 225 g thinly sliced pork belly with 1 tbsp fish sauce and 0.75 tbsp sugar. Toss gently to coat the slices evenly. Let both the pork patties and pork belly marinate at room temperature for 15 minutes.
3. 3Preheat a grill or a large grill pan to medium heat (176.7-190.6°C / 175-190°C). Lightly brush the grill grates or pan with 1 tbsp vegetable oil. Place the pork patties and pork belly slices on the preheated grill. Grill for 3-5 minutes per side, turning occasionally, until the pork patties are cooked through and slightly charred, reaching an internal temperature of 71°C. The pork belly slices should be crispy and charred.
4. 4Bring a large pot of water to a rolling boil. Add the about 225 g rice vermicelli noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Immediately drain the noodles in a colander and rinse them with cold water to prevent sticking, then set aside.
5. 5In a small bowl, combine the remaining 1 tbsp fish sauce, 2 tbsp rice vinegar, 2 tbsp lime juice, 0.5 tbsp sugar, and 1/4 tsp chili flakes (if using). Stir well until the sugar is fully dissolved.
6. 6On each of four serving plates, arrange a portion of the cooked about 225 g rice vermicelli noodles. Top with the grilled pork patties and pork belly slices. Garnish generously with the 1 cup fresh herbs (mint, cilantro, lettuce). Serve the dipping sauce on the side for pouring over the dish.

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