Bún Thịt Nướng (Grilled Pork Vermicelli Salad Bowl)

Method

1. 1

   Marinate the pork slices with the lemongrass, half the garlic, the shallot, 2 tablespoons of fish sauce and 1 tablespoon of sugar for 20 minutes.

2. 2

   While the pork marinates, toss the shredded carrot with the rice vinegar and 1 tablespoon of sugar to pickle.

3. 3

   Cook the rice vermicelli according to the package, rinse under cold water and drain well.

4. 4

   Whisk the remaining fish sauce, remaining sugar, lime juice and the remaining garlic with warm water into a dressing.

5. 5

   Grill the pork slices over high heat 2–3 minutes per side until well charred.

   💡 Thin slices go from perfect to dry fast on a hot grill — pull them the moment the edges blacken.

6. 6

   Layer the noodles, lettuce, bean sprout, mint and cilantro into bowls.

7. 7

   Top with the hot grilled pork, drained pickled carrot, crushed peanuts and sliced chili, then pour the dressing over just before eating.