Egg-Free Bún Chả (Grilled Pork with Vermicelli Noodles)

Ingredients

• about 450 g Pork shoulder
• 4 cloves Garlic
• 2 medium Shallots
• 3 tbsp Fish sauce
• 2 tbsp Sugar
• 1/2 tsp Black pepper
• about 450 g Rice vermicelli noodles
• 1 head Lettuce
• 1 bunch Mint
• 1 bunch Cilantro
• 1 cup Dipping sauce (Nuoc Cham)

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

Instructions

1. 1Thinly slice the about 450 g Pork shoulder against the grain into pieces approximately 0.3175-0.635 cm (0.3-0.6 cm) thick. Mince the 4 cloves Garlic and 2 medium Shallots. In a non-reactive bowl, combine the sliced pork, minced garlic, minced shallots, 3 tbsp Fish sauce, 2 tbsp Sugar, and 1/2 tsp Black pepper; mix thoroughly to coat all the pork. Marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours.
2. 2Bring a large pot (e.g., 6-quart / 6000 ml) of water to a rolling boil over high heat. Add the about 450 g Rice vermicelli 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 noodles in a colander and rinse them thoroughly with cold water to stop the cooking process and prevent sticking; set aside.
3. 3Wash and thoroughly dry the 1 head Lettuce, 1 bunch Mint, and 1 bunch Cilantro. Tear or chop the 1 head Lettuce into bite-sized pieces. Pick the leaves from the 1 bunch Mint and 1 bunch Cilantro; set all prepared herbs and lettuce aside.
4. 4Preheat a grill pan or outdoor grill to medium heat (around 176.7-204.4°C / 175-200°C). Place the marinated about 450 g Pork shoulder slices on the hot grill in a single layer, ensuring not to overcrowd the cooking surface. Grill for 2-4 minutes per side, until the pork is cooked through, slightly charred, and reaches an internal temperature of 63°C. Transfer the grilled pork to a clean plate.
5. 5Divide the cooked about 450 g Rice vermicelli noodles evenly among 4 serving bowls. Arrange the grilled about 450 g Pork shoulder slices on top of the noodles. Add the prepared 1 head Lettuce, 1 bunch Mint leaves, and 1 bunch Cilantro leaves to each bowl. Serve immediately with the 1 cup Dipping sauce (Nuoc Cham) on the side.

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