Bún Chả

Instructions

1. 1

   Combine 3 tablespoons fish sauce, 2 tablespoons sugar, soy sauce, oil, minced garlic, black pepper, and ground coriander in a bowl, stirring until sugar dissolves completely.

2. 2

   Add pork slices to the marinade, ensuring each piece is well coated, and refrigerate for at least 2 hours or overnight for deeper flavor.

3. 3

   Prepare the dipping sauce by mixing 3 tablespoons fish sauce, 2 tablespoons sugar, 3 tablespoons warm water, rice vinegar, and lime juice in a small bowl until sugar dissolves, then add sliced chili and let sit for 10 minutes.

4. 4

   Bring a large pot of water to boil and cook vermicelli noodles according to package directions, typically 4-5 minutes, then drain and rinse with cold water until completely cooled.

5. 5

   Heat a grill or grill pan to high heat (about 450 degrees Fahrenheit or 230 degrees Celsius) for 5 minutes until very hot.

6. 6

   Grill marinated pork slices for 3-4 minutes per side until charred and cooked through, with internal temperature reaching 160 degrees Fahrenheit (71 degrees Celsius).

7. 7

   Transfer cooked pork to a serving plate and let rest for 2 minutes.

8. 8

   Arrange cooled noodles in bowls or on a platter, then top with grilled pork, shredded lettuce, carrot, mint, and cilantro.

9. 9

   Serve with small bowls of dipping sauce on the side and encourage diners to pour sauce over noodles and dip pork pieces before eating.