Bun Cha

Ingredients

Water

1/2 cup (for marinade)

Chili peppers

2, thinly sliced

Green onions

2, chopped

Thai basil leaves

1/2 cup, torn

Cilantro leaves

1/2 cup

Mint leaves

1/2 cup

Lettuce

1 cup, shredded

Vermicelli noodles

8 ounces

Vegetable oil

2 tablespoons (for grilling)

Garlic

4 cloves, minced

Sugar

1 tablespoon

Lime juice

3 tablespoons

Fish sauce

4 tablespoons

Pork shoulder

1 pound, sliced into thin pieces

Instructions

1. In a medium bowl, combine the fish sauce, lime juice, sugar, minced garlic, and water. Stir until the sugar is fully dissolved to create a marinade.
2. Add the sliced pork to the marinade, ensuring it is well-coated. Cover and let it marinate in the refrigerator for at least 20 minutes, or up to 2 hours for more flavor.
3. While the pork is marinating, prepare the vermicelli noodles according to package instructions. Drain and set aside.
4. Heat the vegetable oil in a grill pan or skillet over medium-high heat.
5. Remove the pork from the marinade, allowing excess marinade to drip off. Grill the pork slices for 2-3 minutes on each side, until cooked through and slightly charred. Remove from the grill and set aside.
6. To assemble the Bun Cha bowls, divide the cooked vermicelli noodles among 4 bowls.
7. Top each bowl with a portion of shredded lettuce, chopped green onions, and a mix of mint, cilantro, and Thai basil leaves. Add the sliced chili peppers for a spicy kick.
8. Place the grilled pork slices on top of the noodles and herbs.
9. Serve the Bun Cha with the remaining marinade as a dipping sauce on the side.
10. To enjoy, dip the pork and noodles into the sauce, allowing the flavors to meld together with each bite.