Bún Thịt Nướng

Pork

• pork shoulder600 g
• lemongrass3 stalks
• garlic cloves4
• shallots1
• fish sauce2 tbsp
• brown sugar2 tbsp
• soy sauce1 tbsp
• vegetable oil1 tbsp
• black pepper½ tsp

Bowl

• rice vermicelli400 g
• lettuce1 head
• cucumbers1
• carrots1
• beansprouts150 g
• mint1 handful
• coriander1 handful
• peanuts60 g
• crispy fried shallots3 tbsp
• fish sauce4 tbsp
• limes2
• caster sugar3 tbsp
• rice vinegar3 tbsp
• salt1 pinch
• water6 tbsp

Pork

1. 01

   Finely chop the lemongrass, crush the garlic and grate the shallot, then pound or blend them to a paste and mix with the fish sauce, the brown sugar, the soy sauce, the oil and freshly ground black pepper.

2. 02

   Slice the pork shoulder thinly, turn it through the paste and marinate in the fridge for at least 2 hours.

3. 03

   Grill over high heat or in a very hot griddle pan for 2 to 3 minutes a side, until charred at the edges and no longer pink inside. The sugar catches fast, so keep watching.

Bowl

4. 04

   Cook the rice vermicelli according to the packet, rinse in cold water and drain well. Shred the lettuce and the carrot, cut the cucumber into matchsticks, and dry-roast the peanuts in a pan, then crush them roughly.

5. 05

   Toss the shredded carrot with the rice vinegar and a pinch of sugar and salt, and leave for 15 minutes.

6. 06

   For the nước chấm, whisk the fish sauce, the juice of the limes, the rest of the caster sugar and 6 tablespoons of warm water until the sugar dissolves.

7. 07

   Build each bowl: shredded lettuce and cucumber matchsticks at the bottom, then the cooked and cooled rice vermicelli, then the hot pork.

8. 08

   Top with the pickled carrot, beansprouts, mint, coriander, roasted crushed peanuts and crispy shallots.

9. 09

   Pour the nước chấm over at the table and toss everything together before eating.