Bun Cha (Grilled Pork with Rice Noodles)

Instructions

1. 1In a medium bowl, combine the about 450 g ground pork, 3 cloves minced garlic, 2 minced shallots, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp black pepper. Mix everything together thoroughly with your hands until just combined, then form the mixture into 8 small, evenly sized patties.
2. 2Bring a large pot of water to a rolling boil over high heat. Add the about 225 g rice noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Carefully drain the cooked noodles in a colander and rinse them under cold water to prevent sticking, then set them aside.
3. 3Heat 1 tbsp vegetable oil in a 30.48 cm grill pan over medium-high heat (approximately 204.4°C / 200°C). Once the oil is shimmering, carefully place the 8 pork patties into the hot pan. Cook the patties for 5-7 minutes per side, until they are well-browned on the outside and the internal temperature reaches 71°C when measured with a meat thermometer.
4. 4Arrange the 8 lettuce leaves on a large serving platter. Scatter the 1/2 cup mint leaves and 1/4 cup cilantro evenly over the lettuce. Place the cooked 8 pork patties onto the platter with the herbs.
5. 5Add the 1 cup pickled carrots and daikon to the serving platter. Serve the Bun Cha immediately with the prepared about 225 g rice noodles and the 1/2 cup Nuoc Cham dipping sauce on the side.

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