Grilled Pork Noodle Bowls (Bún Thịt Nướng)

Method

1. 01

   Marinate the thin pork

   Mix lemongrass, shallots, 25 g garlic, 25 ml fish sauce, 30 g sugar, 20 ml oil and pepper. Coat the pork slices evenly, cover and refrigerate at 4°C or below for 4 hours. Turn the slices once halfway through so the marinade reaches every surface.

   

2. 02

   Pickle the carrot and daikon

   During the final hour of marinating, toss carrot and daikon with salt for 10 minutes, rinse and squeeze dry. Dissolve 20 g sugar in vinegar and 120 ml water. Add vegetables and refrigerate 30 minutes; drain before assembling the bowls.

   

3. 03

   Mix the noodle dressing

   Dissolve the remaining 30 g sugar in the remaining 160 ml warm water. Let cool, then stir in the remaining 40 ml fish sauce, lime juice, remaining 5 g garlic and optional chile. Set aside in a serving jug; do not mix it with raw pork marinade.

   

4. 04

   Make scallion oil

   Heat the remaining 30 ml oil in a small saucepan over medium for 1 minute. Add scallions, stir for 20–30 seconds just until bright green and fragrant, then immediately transfer to a heatproof bowl. The scallions should soften, not turn brown.

   

5. 05

   Cook noodles and arrange the greens

   Boil noodles for the package time, usually 5–7 minutes, until tender throughout. Rinse in cool potable water and drain 5 minutes. Wash and dry lettuce, cucumber and herbs, then divide among four bowls with the noodles and drained pickles.

   

6. 06

   Grill the pork in batches

   Heat a grill pan over medium-high for 3 minutes. Shake excess marinade from pork and cook in a single layer in two or three batches, 2–3 minutes per side, until browned and the thickest pieces reach 71°C. Rest 3 minutes; discard raw marinade.

   

7. 07

   Crisp the optional cooked rolls

   If adding chả giò, heat four fully cooked rolls on a rack at 190°C for 8–12 minutes, until crisp and the centre reaches 74°C, or longer if their package requires it. Cut each roll into two pieces after heating; omit this step when serving without rolls.

   

8. 08

   Finish the colourful bowls

   Lay warm pork over the prepared noodle bowls. Spoon on scallion oil, scatter peanuts and add the optional roll pieces. Serve the dressing separately and pour it over just before eating, then toss so the noodles and greens are evenly seasoned.