Bun Cha (Grilled Pork with Vermicelli Noodles)

Ingredients

• about 450 g Ground Pork
• about 225 g Pork Belly
• 3 cloves Garlic
• 2 tbsp Shallots
• 3 tbsp Fish Sauce
• 2 tbsp Sugar
• 1 tsp Black Pepper
• 1 tbsp Vegetable Oil
• about 340 g Rice Vermicelli Noodles
• 1 head Lettuce
• 1/4 cup Mint
• 1/4 cup Cilantro
• 1 cup Nuoc Cham Dipping Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g Ground Pork, 3 cloves Garlic (minced), 2 tbsp Shallots (finely minced), 3 tbsp Fish Sauce, 2 tbsp Sugar, and 1 tsp Black Pepper. Mix thoroughly with your hands until all ingredients are well combined. Form the mixture into 12-16 small patties, each about 1.27 cm thick and 5.08 cm in diameter.
2. 2Cut the about 225 g Pork Belly into thin slices, approximately 0.3175 cm thick. Wash and separate the leaves from the 1 head Lettuce, and wash and pick the leaves from the 1/4 cup Mint and 1/4 cup Cilantro; set all these aside.
3. 3Bring a large pot (at least 4-quart capacity) of water to a rolling boil over high heat (100°C / 100°C). Add the about 340 g Rice Vermicelli Noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still firm to the bite. Immediately drain the noodles in a colander and rinse them under cold water to prevent sticking, then set aside.
4. 4Heat a grill or a large grill pan over 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 hot grill; grill the patties for 4-6 minutes per side, turning once, until golden brown, slightly charred, and cooked through to an internal temperature of 71°C. Grill the pork belly slices for 2-4 minutes per side, turning once, until they are crispy and golden brown, then transfer all grilled pork to a plate.
5. 5Arrange the cooked about 340 g Rice Vermicelli Noodles, the grilled pork patties, and the grilled pork belly slices on serving plates. Serve immediately with the separated 1 head Lettuce leaves, 1/4 cup Mint leaves, 1/4 cup Cilantro leaves, and the 1 cup Nuoc Cham Dipping Sauce on the side.

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