Gluten-Free Bún Chả (Grilled Pork with Rice Noodles)

Ingredients

• 1 lb Pork Shoulder
• 8 oz Rice Noodles
• 4 tablespoons Fish Sauce
• 2 tablespoons Sugar
• 3 tablespoons Lime Juice
• 1 tablespoon Rice Vinegar
• 3 cloves Garlic
• 2 tablespoons Shallots
• 1 tablespoon Soy Sauce (Gluten-Free)
• 1/2 teaspoon Black Pepper
• 1 tablespoon Vegetable Oil
• 1 cup Fresh Herbs (Mint, Cilantro, Basil)
• 1 cup Pickled Carrots and Daikon

Instructions

1. 1Slice the 1 lb of Pork Shoulder into pieces approximately 1/4-inch thick.
2. 2In a medium bowl, combine the sliced 1 lb of Pork Shoulder with 1 tablespoon of Gluten-Free Soy Sauce, 1 clove of minced Garlic, 2 tablespoons of Shallots, 2 tablespoons of Sugar, and 1/2 teaspoon of Black Pepper. Add 1 tablespoon of Vegetable Oil and mix thoroughly until the pork is evenly coated. Allow the pork to marinate at room temperature for at least 30 minutes.
3. 3Preheat a grill to medium heat, aiming for a temperature around 375°F (190°C). Place the marinated pork on the preheated grill and cook for 3-5 minutes per side, until the pork is cooked through, shows a nice char, and reaches an internal temperature of 145°F (63°C).
4. 4While the pork cooks, prepare the dipping sauce: In a small bowl, whisk together 4 tablespoons of Fish Sauce, 1 tablespoon of Sugar, 3 tablespoons of Lime Juice, 1 tablespoon of Rice Vinegar, and 2 cloves of minced Garlic until the sugar is dissolved.
5. 5Bring a large pot of water to a rolling boil. Add the 8 oz of Rice Noodles and cook for 5-7 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles immediately and rinse them thoroughly under cool running water to prevent them from sticking together.
6. 6To serve, divide the cooked 8 oz of Rice Noodles evenly among four serving bowls. Top each portion of noodles with the grilled pork. Arrange the 1 cup of Fresh Herbs and 1 cup of Pickled Carrots and Daikon next to the pork in each bowl, then drizzle generously with the prepared dipping sauce.

Substitutions

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