Vietnamese Summer Noodle Salad with Grilled Pork (Bún Chả)

Ingredients

• 1.5 lbs Pork shoulder
• 2 stalks Lemongrass
• 3 cloves Garlic
• 3 tbsp Fish sauce
• 2 tbsp Sugar
• 2 tbsp Lime juice
• 1 tbsp Rice vinegar
• 8 oz Rice noodles (vermicelli)
• 1 head Lettuce
• 1/2 cup Mint
• 1/2 cup Cilantro
• 1/2 cup Carrot
• 1/2 cup Daikon radish

Instructions

1. 1Slice the 1.5 lbs pork shoulder into thin pieces. In a medium bowl, combine the sliced pork with 2 stalks of finely chopped lemongrass, 3 cloves of minced garlic, 1 tbsp fish sauce, 1 tbsp sugar, and 2 tbsp lime juice. Mix thoroughly to coat all the pork pieces, then let the pork marinate at room temperature for at least 30 minutes.
2. 2Prepare the pickled vegetables: In a separate small bowl, combine the 1/2 cup shredded carrot and 1/2 cup shredded daikon radish with 1 tbsp rice vinegar and a pinch of sugar. Stir well to combine, then set aside to sit for at least 15 minutes.
3. 3Make the dipping sauce: In another small bowl, whisk together 2 tbsp fish sauce, 1 tbsp sugar, and 1 tbsp lime juice until the sugar is dissolved. Set the sauce aside.
4. 4Cook the 8 oz rice noodles: Bring a large pot of water to a rolling boil. Add the 8 oz rice noodles and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Immediately drain the noodles in a colander and rinse them thoroughly with cold water to stop the cooking and prevent sticking, then set aside.
5. 5Grill the pork: Preheat your grill to medium-high heat, aiming for a temperature around 400°F (200°C). Place the marinated 1.5 lbs pork shoulder pieces on the hot grill and cook for 3-5 minutes per side, until the pork is cooked through, shows a slight char, and reaches an internal temperature of 145°F (63°C).
6. 6Assemble the salad: Tear the 1 head of lettuce into bite-sized pieces. Pick the leaves from the 1/2 cup mint and the 1/2 cup cilantro. In a large serving bowl, combine the cooked 8 oz rice noodles, the torn 1 head of lettuce, the picked 1/2 cup mint leaves, the picked 1/2 cup cilantro leaves, and the prepared pickled 1/2 cup carrot and 1/2 cup daikon radish.
7. 7Top the assembled salad with the grilled 1.5 lbs pork shoulder. Serve the salad immediately with the prepared dipping sauce on the side for individual drizzling.

Related Guides