Bun Thit Nuong

Ingredients

• 700 g pork shoulder or pork neck, sliced 5 mm thick
• 3 lemongrass stalks, tender part only, finely minced
• 4 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 3 tbsp fish sauce
• 3 tbsp sugar
• 1 tbsp honey
• 2 tbsp neutral oil
• 1 tsp ground black pepper
• 1 tsp dark soy sauce
• 400 g dried rice vermicelli (bun)
• 3 spring onions, thinly sliced
• 3 tbsp neutral oil for the scallion oil
• 80 ml fish sauce for the dipping sauce
• 80 g sugar for the dipping sauce
• 250 ml warm water
• 4 tbsp lime juice
• 4 garlic cloves, finely chopped, for the sauce
• 2 red chillies, finely chopped
• 200 g pickled carrot and daikon (do chua)
• 1 cucumber, cut into matchsticks
• 1 head soft lettuce, shredded
• 1 large handful mint, perilla and cilantro
• 150 g bean sprouts
• 80 g roasted peanuts, roughly crushed
• 3 tbsp fried shallots

Before you cook

• Slice the pork 5 mm thick, cutting across the grain.
• Mix the minced lemongrass, chopped garlic, shallots, 3 tbsp fish sauce, 3 tbsp sugar, honey, 2 tbsp oil, black pepper and dark soy sauce in a large bowl.
• Add the pork, work the marinade into every slice and leave it for at least 40 minutes at room temperature.
• Shred the lettuce, pick the herbs and cut the cucumber into matchsticks.
• Crush the peanuts and slice the spring onions.

Steps

1. Heat the 3 tbsp of oil in a small pan until it just shimmers.
2. Pour the hot oil over the sliced spring onion in a heatproof bowl and set it aside.
3. Stir the 80 g of sugar into the 250 ml of warm water until it dissolves.
4. Add the 80 ml of fish sauce, the lime juice, the chopped garlic and the chilli, then taste and adjust until it is balanced and light.
5. Cook the rice vermicelli in boiling water according to the packet, usually 4 to 6 minutes.
6. Drain the noodles and rinse them under cold water until they are completely cool.
7. Shake the noodles dry and spread them on a tray so they do not clump.
8. Heat a charcoal grill until the coals are ashed over, or set a ridged griddle pan over high heat.
9. Lay the pork slices out in a single layer without crowding them.
10. Grill for 3 minutes on the first side until the edges char and the sugar caramelises.
11. Turn the slices and grill for 2 more minutes until cooked through.
12. Move the cooked pork to a board and let it rest for 3 minutes.
13. Cut the rested pork into bite-sized strips.
14. Divide the shredded lettuce, cucumber and bean sprouts between four large bowls.
15. Pile the cold noodles on top of the salad.
16. Lay the grilled pork over the noodles.
17. Add a handful of herbs and a generous spoon of pickled carrot and daikon to each bowl.
18. Spoon the scallion oil over the noodles.
19. Scatter the crushed peanuts and fried shallots on top.
20. Serve with the dipping sauce in a jug so everyone can pour their own and toss the bowl before eating.