Gluten-Free Bún Chả (Vermicelli with Grilled Pork)

Ingredients

• about 450 g Ground Pork
• 3 cloves Minced Garlic
• 2 tablespoons Fish Sauce
• 1 tablespoon Sugar
• 1/2 teaspoon Black Pepper
• about 225 g Gluten-Free Rice Vermicelli Noodles
• 1 cup Nuoc Cham Dipping Sauce
• 4 cups Fresh Lettuce
• 1/2 cup Fresh Mint
• 1/2 cup Fresh Cilantro
• 1 cup Bean Sprouts

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 Minced Garlic, 2 tablespoons Fish Sauce, 1 tablespoon Sugar, and 1/2 teaspoon Black Pepper. Mix thoroughly with your hands until all ingredients are evenly distributed, then form the mixture into 12-16 small, flat patties, each about 1.27 cm thick.
2. 2Bring a large pot of water to a rolling boil. Remove the pot from the heat, add the about 225 g Gluten-Free Rice Vermicelli Noodles, and let them soak for 5-7 minutes until they are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander and rinse them with cold water to prevent sticking.
3. 3Preheat a grill or a large skillet (such as a 30.48 cm cast iron skillet) over medium heat, aiming for a surface temperature of 176.7-190.6°C (175-190°C). Place the pork patties on the heated surface and cook for 5-7 minutes per side, until they are golden brown and reach an internal temperature of 71°C when measured with a meat thermometer.
4. 4While the patties cook, wash and thoroughly dry the 4 cups Fresh Lettuce, 1/2 cup Fresh Mint, 1/2 cup Fresh Cilantro, and 1 cup Bean Sprouts. Arrange these fresh components on a large serving platter or divide them among individual bowls.
5. 5Place the cooked about 225 g Gluten-Free Rice Vermicelli Noodles on the platter or in the bowls alongside the fresh herbs and sprouts. Arrange the grilled pork patties on top of or next to the noodles, and serve immediately with the 1 cup Nuoc Cham Dipping Sauce on the side for drizzling.

Related Guides