Bún Chả Grilled Pork Noodles

Instructions

1. Step 1

   Combine the carrot, daikon radish, rice vinegar, and their allocated sugar in a mixing bowl. Toss well and leave to pickle, stirring once halfway through.

   Timer: 20 min (fixed)

   Ingredients used: 100.0 gr Carrot, 100.0 gr Daikon Radish, 20.0 gr Granulated Sugar, 60.0 ml Rice Vinegar

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Combine the pork shoulder with its allocated fish sauce, sugar, garlic, shallot, lemongrass, and black pepper. Cover and refrigerate to marinate.

   Timer: 30 min (fixed)

   Ingredients used: 30.0 ml Fish Sauce, 6.0 gr Garlic, 15.0 gr Granulated Sugar, 1.0 gr Ground Black Pepper, 15.0 gr Lemongrass, 450.0 gr Pork Shoulder, 40.0 gr Shallot

   Cookware: mixing bowl

3. Step 3

   In a separate bowl, mix the ground pork with its allocated fish sauce, sugar, garlic, shallot, lemongrass, and black pepper. Cover and refrigerate to marinate.

   Timer: 30 min (fixed)

   Ingredients used: 25.0 ml Fish Sauce, 6.0 gr Garlic, 15.0 gr Granulated Sugar, 1.0 gr Ground Black Pepper, 350.0 gr Ground Pork, 15.0 gr Lemongrass, 40.0 gr Shallot

   Cookware: mixing bowl

4. Step 4

   Arrange the cucumber, lettuce, mint, cilantro, and bean sprouts on a serving platter. Refrigerate until needed.

   Ingredients used: 150.0 gr Bean Sprout, 30.0 gr Cilantro, 200.0 gr Cucumber, 150.0 gr Lettuce, 30.0 gr Mint

   Cookware: Chef Knife, cutting board, serving platter

5. Step 5

   Stir the water with the remaining sugar until dissolved. Add the remaining fish sauce, lime juice, and garlic to make the dressing.

   Ingredients used: 65.0 ml Fish Sauce, 4.0 gr Garlic, 25.0 gr Granulated Sugar, 60.0 ml Lime Juice, 300.0 ml Water

   Cookware: mixing bowl

6. Step 6

   Bring a large pot of water to a boil. Cook the rice vermicelli until tender, then drain, rinse under cold running water, and drain thoroughly.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Rice Vermicelli

   Cookware: colander, large pot

7. Step 7

   Shape the marinated ground pork into eight small, slightly flattened patties and place them on a clean platter.

   Cookware: serving platter

8. Step 8

   Preheat the grill over high heat, then lightly coat the grates with the cooking oil.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: grill, tongs

9. Step 9

   Grill the pork patties until browned on both sides and their centers reach 71°C.

   Timer: 8 min (fixed)

   Cookware: grill, tongs

10. Step 10

    Grill the pork shoulder slices until browned at the edges and the thickest pieces reach at least 63°C. Rest them for 3 minutes before serving.

    Timer: 6 min (fixed)

    Cookware: grill, serving platter, tongs

11. Step 11

    Divide the dressing among serving bowls and add the grilled pork and drained pickles. Serve with the noodles, vegetables, herbs, and bean sprouts for diners to combine at the table.

    Cookware: mixing bowl, serving platter