Vietnamese Vermicelli Bowls (Bún Thịt Nướng)

Instructions

1. 1

   In a large Mixing Bowl, combine the minced Lemongrass, Garlic, Fish Sauce, Soy Sauce, Sugar, Neutral Oil, Sesame Oil, and Black Pepper. Stir until the Sugar is fully dissolved. Add the thinly sliced Pork Shoulder and toss well to coat every piece. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

2. 2

   In a small Mixing Bowl, whisk together the warm water and Sugar until the Sugar is completely dissolved. Add the Fish Sauce, Lime Juice, minced Garlic, and sliced Thai Chili (if using). Stir to combine, then taste and adjust — it should be a balanced mix of sweet, salty, sour, and savory. Set aside at room temperature.

3. 3

   Bring a large Pot of Water to a boil. Cook the Rice Vermicelli Noodles according to package directions (usually 3–5 minutes), until just tender. Drain in a Colander and rinse thoroughly under cold running Water to stop cooking and prevent sticking. Shake off excess Water and set aside.

4. 4

   While the noodles cook, prep all your Bowl toppings: shred the Romaine Lettuce, julienne the Cucumber and Carrots, rinse the Bean Sprouts, and pick the Mint, Cilantro, and Thai Basil. Arrange everything on a large platter or in individual small bowls so assembly is quick and easy.

5. 5

   Heat a Grill or Grill Pan over medium-high heat until very hot. Lightly oil the grates. Remove the Pork Shoulder from the marinade and grill in a single layer (work in batches if needed) for 2–3 minutes per side, until caramelized, slightly charred at the edges, and cooked through. The Sugar in the marinade will help create beautiful color quickly — watch closely to avoid burning.

6. 6

   Transfer the grilled Pork Shoulder to a Cutting Board and let it rest for 2 minutes. Slice into bite-sized pieces if desired.

7. 7

   To assemble each Bowl: start with a generous base of Rice Vermicelli Noodles. Arrange the shredded Romaine Lettuce, Cucumber, Carrots, and Bean Sprouts alongside the noodles. Lay slices of grilled Pork Shoulder over the top. Scatter fresh Mint, Cilantro, and Thai Basil over everything.

8. 8

   Finish each Bowl with a generous sprinkle of crushed roasted Peanuts, sliced Scallions, and fried shallots if using. Serve immediately with a generous pour (or a small side bowl) of nước chấm. Drizzle the sauce over the bowl and toss everything together before eating.

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