Bun Thit Nuong

Ingredients

• 1.5 pounds pork shoulder, boneless – thinly sliced
• 3 stalks lemongrass – tender inner part finely minced
• 1 large shallot – finely minced
• 5 cloves garlic – finely minced
• 5 tbsp fish sauce
• 7.5 tbsp sugar
• 6 tbsp neutral oil
• 1 tsp ground black pepper
• 8 ounces daikon radish – cut into matchsticks
• 6 ounces carrot – cut into matchsticks
• 0.5 cup rice vinegar
• 2.25 tsp kosher salt
• 1 cup water
• 3 tbsp lime juice – freshly squeezed
• 2 chilies Thai bird's eye – thinly sliced
• 4 each scallion – thinly sliced
• 12 ounces rice vermicelli noodles, dried
• 1 large cucumber – thinly sliced into half-moons
• 4 cups lettuce – shredded
• 1 cup fresh mint leaves – picked leaves (for serving)
• 1 cup fresh cilantro leaves – picked leaves (for serving)
• 0.5 cup roasted peanuts – crushed (for serving)

Instructions

1. Pickle the vegetables: In a jar or bowl, combine the daikon radish and carrot with the rice vinegar, 0.5 cup of the water, 3 tbsp sugar, and 1 tsp kosher salt. Press the vegetables down to submerge, cover, and refrigerate at least 30 minutes (up to 2 hours) until lightly crisp-tender and sweet-sour.
2. Marinate the pork: In a large bowl, mix the pork shoulder with the lemongrass, shallot, 4 cloves of the minced garlic (reserve 1 clove for the sauce), 2 tbsp fish sauce, 1.5 tbsp sugar, 1 tbsp neutral oil, and the black pepper. Toss to coat well, then cover and marinate 30–60 minutes in the refrigerator.
3. Make the nuoc cham: In a small bowl, whisk 3 tbsp fish sauce, 3 tbsp sugar, 0.5 cup water, and the lime juice until the sugar dissolves. Stir in the remaining 1 minced garlic clove and the sliced Thai chilies. Set aside.
4. Make scallion oil (mỡ hành): Heat 4 tbsp neutral oil in a small pan over medium heat until shimmering. Add the scallions and 0.25 tsp kosher salt; stir just until the scallions turn glossy and vibrant, 30–45 seconds. Remove from heat and keep warm.
5. Cook the noodles: Bring a large pot of water to a rolling boil and add 1 tsp kosher salt. Add the rice vermicelli noodles and cook, stirring, 3–5 minutes until tender with a slight bite. Drain and rinse under cold water to stop cooking, then drain very well.
6. Prep the fresh components: Shred the lettuce, slice the cucumber, and pick the mint and cilantro leaves. Set out the crushed roasted peanuts.
7. Grill the pork: Preheat a grill (or broiler) to high. Lightly oil the grill grates or a broiler rack with the remaining 1 tbsp neutral oil. Shake excess marinade from the pork. Grill or broil in a single layer until cooked through and lightly charred at the edges, 2–3 minutes per side; the pork should be springy and just cooked. Rest 5 minutes, then slice or cut into bite-size strips if needed.
8. Assemble the bowls: Divide the drained noodles among 4 bowls. Top with lettuce and cucumber, then add the grilled pork. Spoon warm scallion oil over the pork.
9. Finish and serve: Drain a handful of the pickled daikon and carrot (do chua) and add to each bowl. Add mint and cilantro leaves and sprinkle with peanuts. Drizzle each bowl with nuoc cham to taste (or serve it on the side) and toss just before eating.