Bún Thịt Nướng

Method

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1. Pound the lemongrass, garlic and shallots to a paste.

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2. Mix with the fish sauce, sugar, soy, oil and pepper, and turn the pork through it.

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3. Marinate 2 hours refrigerated.

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4. Toss the carrot and mooli with the vinegar and pickle sugar and leave 30 minutes.

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5. Boil the vermicelli as the packet directs, rinse under cold water and drain hard.

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6. Heat a griddle or charcoal grill until it smokes.

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7. Grill the pork in a single layer for 6 minutes, turning once, until charred at the edges.

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8. Divide the noodles between four bowls.

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9. Top with the hot pork, the drained pickle, cucumber, herbs and crushed peanuts.

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10. Pour 2 tbsp of nuoc cham over each bowl at the table and toss before eating.

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Chef’s Tips

• Noodles cold and drained hard.
• Char the pork properly — the black edges are the flavour.
• Dress at the table, not in the kitchen.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Nuoc cham
• Vietnamese iced coffee
• Fresh spring rolls

Storage & Reheating

Components keep 2 days refrigerated separately. Assemble to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.