Entree: Vietnam – Hue – Bún Thịt Nướng (Grilled marinated pork served over cold rice vermicelli with fresh herbs, pickled vegetables and a fish-sauce dressing)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) pork shoulder, thinly sliced across the grain
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) sugar
- 2 tbsp (30 ml) honey or maltose
- 2 tbsp (30 ml) vegetable oil, plus more for grill
- 1 tbsp (15 ml) minced garlic (about 3 cloves)
- 1 tbsp (15 ml) minced shallot (about 1 small shallot)
- 1 tbsp (15 ml) minced lemongrass, white part only
- 1 tsp (5 ml) ground black pepper
- 8 oz (225 g) dried rice vermicelli noodles
- 2 cups (120 g) shredded lettuce
- 1 cup (30 g) mixed fresh herbs (mint, cilantro, Thai basil), torn
- 1 cucumber, thinly sliced
- 1 cup (150 g) matchstick carrots and daikon (for pickling)
- Quick pickling solution: 1/2 cup (120 ml) rice vinegar, 1/2 cup (120 ml) warm water, 1/2 cup (100 g) sugar, 1 tsp (5 ml) salt
- 1/4 cup (60 ml) vegetable oil for brushing or grilling
- 2 tbsp (30 ml) scallion oil (warm 2 tbsp/30 ml vegetable oil with 2 scallions sliced)
- 1/4 cup (30 g) roasted crushed peanuts
- 2 tbsp (30 ml) fried shallots (optional)
- Nước chấm (dressing): 1/2 cup (120 ml) warm water, 3 tbsp (45 ml) fish sauce, 3 tbsp (45 ml) lime juice, 3 tbsp (60 g) sugar, 2 cloves garlic minced, 1–2 bird's eye chiles minced

Instructions

1. Make quick pickles: combine pickling solution (vinegar, warm water, sugar, salt) until sugar dissolves. Add matchstick carrots and daikon, refrigerate at least 30 minutes.
2. Prepare marinade: in a bowl whisk fish sauce, sugar, honey, 2 tbsp (30 ml) vegetable oil, minced garlic, minced shallot, minced lemongrass and black pepper. Add sliced pork, toss to coat, cover and marinate at least 1 hour or overnight for best flavor.
3. Cook noodles: soak/boil rice vermicelli according to package until tender, drain and rinse under cold water; set aside chilled.
4. Preheat grill or broiler and lightly oil the grates or pan. Thread or lay marinated pork slices flat and grill in batches, brushing with a little oil, until caramelized and cooked through, about 2–3 minutes per side for thin slices.
5. Make nước chấm: dissolve sugar in warm water, stir in fish sauce and lime juice, then add minced garlic and chiles. Adjust to a balance of sweet-salty-sour.
6. To serve: divide rice vermicelli among 4 bowls, top with shredded lettuce, sliced cucumber, pickled carrots and daikon, a handful of fresh herbs, and the grilled pork.
7. Drizzle each bowl with 2–3 tbsp (30–45 ml) nước chấm, spoon scallion oil over pork, and finish with crushed peanuts and fried shallots. Serve immediately.