Vietnamese Rice Noodle Salad with Grilled Pork (Bun Cha)

Ingredients

• about 450 g Pork shoulder
• 4 cloves Garlic
• 2 stalks Lemongrass
• 2 tablespoons Brown sugar
• 3 tablespoons Fish sauce alternative (coconut aminos)
• 2 tablespoons Lime juice
• about 225 g Rice noodles (vermicelli)
• 4 cups Lettuce
• 1/2 cup Mint
• 1/2 cup Cilantro
• 1 cup Bean sprouts
• 1/2 cup Carrots (shredded)
• 1/4 cup Peanuts (crushed)

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

Instructions

1. 1Cut the about 450 g pork shoulder into 1.27 cm thick slices. In a large bowl, combine the pork slices with the 4 cloves garlic (minced), 2 stalks lemongrass (finely chopped), 2 tablespoons brown sugar, and 1 1/2 tablespoons fish sauce alternative (coconut aminos). Mix thoroughly to coat all the pork slices, then let the pork marinate for at least 30 minutes.
2. 2Bring 6 cups of water to a boil in a medium saucepan. Once boiling, remove the saucepan from the heat and add the about 225 g rice noodles (vermicelli) to the hot water. Let the noodles soak for 5-7 minutes, or until they are tender but still have a slight chew. Drain the noodles thoroughly in a colander and rinse them with cold water to prevent sticking.
3. 3In a small bowl, whisk together the remaining 1 1/2 tablespoons fish sauce alternative (coconut aminos) and 2 tablespoons lime juice until they are well combined. Set the dipping sauce aside.
4. 4Wash and tear the 4 cups of lettuce into bite-sized pieces. Wash and pick the leaves from the 1/2 cup mint and 1/2 cup cilantro. Measure out the 1 cup bean sprouts and 1/2 cup shredded carrots. Keep all prepared vegetables and herbs separate.
5. 5Preheat an outdoor grill or a large grill pan to medium heat (approximately 176.7-204.4°C or 175-200°C). Place the marinated pork slices on the preheated grill. Grill for 5-7 minutes per side, turning once, until the pork is cooked through and shows distinct grill marks. An instant-read thermometer inserted into the thickest part of a pork slice should read 63°C.
6. 6Transfer the grilled pork slices to a clean cutting board. Let the grilled pork rest for 5 minutes; this allows the juices to redistribute, keeping the pork tender. After resting, slice the pork into bite-sized pieces, approximately 1.27 cm thick.
7. 7To assemble, divide the cooked about 225 g rice noodles evenly among four serving bowls. Arrange the prepared 4 cups lettuce, 1/2 cup mint, 1/2 cup cilantro, 1 cup bean sprouts, and 1/2 cup shredded carrots over the noodles in each bowl. Top with the sliced grilled pork, then drizzle generously with the prepared dipping sauce and sprinkle with the 1/4 cup crushed peanuts.

Substitutions

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