Grilled Pork Meatball Noodle Bowls (Bun Cha)

Ingredients

• 1 lb Ground Pork
• 8 oz Rice Vermicelli Noodles
• 3 cloves Garlic
• 2 small Shallots
• 2 tbsp Fish Sauce
• 1 tbsp Sugar
• 1/2 tsp Black Pepper
• 2 tbsp Rice Paper
• 4 cups Lettuce
• 1/4 cup Mint
• 1/4 cup Cilantro
• 1/2 cup Dipping Sauce (Nuoc Cham)

Instructions

1. 1Peel and finely mince the 3 cloves of garlic and the 2 small shallots. Break the 2 tbsp of dry rice paper sheets into very small pieces or crumbs. In a large bowl, combine the 1 lb of ground pork, minced garlic, minced shallots, 2 tbsp of fish sauce, 1 tbsp of sugar, 1/2 tsp of black pepper, and the prepared rice paper crumbs. Mix thoroughly with your hands until just combined.
2. 2Form the mixture into approximately 1-inch (2.5 cm) diameter meatballs. You should have about 16-20 meatballs from the mixture.
3. 3Bring a large pot of water to a rolling boil. Add the 8 oz of rice vermicelli noodles and cook for 2-3 minutes, or until the noodles are tender but still firm to the bite. Immediately drain the noodles in a colander and rinse them thoroughly under cold running water to prevent sticking, then set aside.
4. 4Preheat an outdoor grill to medium-high heat, reaching 375-400°F (190-205°C). Place the formed meatballs directly on the grill grates. Grill for 10-15 minutes, turning occasionally, until the meatballs are deeply browned and slightly charred on all sides, and an instant-read thermometer inserted into the center of a meatball reads 160°F (71°C).
5. 5While the meatballs grill, thoroughly wash and dry the 4 cups of lettuce, 1/4 cup of mint, and 1/4 cup of cilantro. Tear the lettuce into bite-sized pieces if needed, and pick the mint and cilantro leaves from their stems.
6. 6Divide the cooked and rinsed 8 oz of rice vermicelli noodles evenly among four serving bowls. Arrange the prepared 4 cups of lettuce, 1/4 cup of mint, and 1/4 cup of cilantro around the noodles in each bowl. Top each bowl with an equal portion of the grilled pork meatballs.
7. 7Serve the noodle bowls immediately with the 1/2 cup of Dipping Sauce (Nuoc Cham) on the side for drizzling over each serving.

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