Bun Thit Nuong (Vermicelli with Grilled Pork)

Ingredients

• 1½ lb pork shoulder
• 14 oz vermicelli rice noodles
• ½ cup fish sauce
• ¼ cup sugar
• ¼ cup lime juice
• 4 clove garlic
• 1 shallot
• 1 stalk lemongrass
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp vegetable oil
• 1 cucumber
• 2 carrots
• 1 head lettuce (e.g., green leaf)
• ½ cup fresh mint (optional)
• ½ cup fresh cilantro (optional)
• 1 cup bean sprouts (optional)
• ¼ cup roasted peanuts (optional)
• 1 tsp chili garlic sauce (optional)

Steps

1. Thinly slice the pork shoulder against the grain into 1/4-inch pieces. Mince 2 cloves of garlic, 1 shallot, and the lemongrass. In a bowl, combine pork with minced garlic, shallot, lemongrass, soy sauce, honey, and 1 tbsp vegetable oil. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
2. Prepare the nuoc cham dressing: In a small bowl, whisk together 1/2 cup fish sauce, 1/4 cup sugar, 1/4 cup lime juice, 1/2 cup warm water, and 2 minced cloves of garlic. Add chili garlic sauce if desired. Set aside.
3. Cook the vermicelli noodles according to package directions, usually by soaking in hot water for 5-7 minutes or boiling briefly until tender. Drain and rinse with cold water to prevent sticking.
4. Preheat a grill or grill pan to medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, until cooked through and slightly charred. Alternatively, pan-fry in a skillet with 1 tbsp vegetable oil.
5. While pork grills, prepare the vegetables: thinly slice the cucumber, julienne the carrots, and chop the lettuce. Roughly chop fresh mint and cilantro, if using.
6. To assemble, place a bed of lettuce in each serving bowl. Top with vermicelli noodles, grilled pork, sliced cucumber, julienned carrots, and bean sprouts. Garnish with fresh mint, cilantro, and crushed peanuts if desired.
7. Serve immediately with the nuoc cham dressing on the side for individual pouring.