Bún Nem Nướng

Make the nem nướng mixture: in a large bowl combine the Ground Pork and finely chopped Pork Fat. Add Fish Sauce, Sugar, minced Garlic, finely minced Shallot, a pinch of White Pepper, Baking Powder and Tapioca Starch. Add a tablespoon or two of Water and a drizzle of Neutral Oil and mix thoroughly until the mixture becomes sticky and cohesive. Refrigerate 20–30 minutes to firm up.

Form and cook the pork: wet your hands and shape the pork into small long patties or thread loosely onto skewers. Heat a grill, grill pan, or skillet over medium-high heat and brush with a little Neutral Oil. Grill the patties, turning once, until deeply caramelized and cooked through, about 3–5 minutes per side depending on thickness. Rest briefly, then slice or break into bite-sized pieces.

Cook the noodles: prepare the Rice Vermicelli Noodles according to package instructions (usually a quick soak in hot water), drain, rinse under cold water, and set aside to keep from sticking.

Prepare the greens and vegetables: wash and dry the Romaine Heart and tear into bite-size pieces; thinly slice the Cucumber; blanch the Bean Sprouts for 20–30 seconds in boiling water then shock in ice water; pick and arrange the Mixed Fresh Herbs (mint, cilantro, Thai basil, etc.).

Make quick pickles: julienne the Carrot and Daikon Radish. In a bowl combine Rice Vinegar with a splash of Water, Sugar and a pinch of Salt to taste until the sugar dissolves. Add the vegetables and let them pickle at least 15 minutes (longer for stronger flavor).

Whisk the nuoc cham: in a small bowl combine Fish Sauce, Sugar, a splash of Water, freshly squeezed Fresh Lime Juice, finely minced Garlic and thinly sliced Thai Chiles to taste. Taste and adjust balance—more lime for acidity, more sugar for sweetness. Stir in finely sliced Scallions if you like.

Assemble the bowls: divide the Rice Vermicelli Noodles among bowls, top with torn Romaine Heart, Cucumber, Bean Sprouts, a handful of Mixed Fresh Herbs, some pickled Carrot and Daikon Radish, and the sliced grilled pork.

Finish and serve: drizzle or serve the nuoc cham on the side for people to spoon over their bowls. Sprinkle with crushed Roasted Peanuts and (optionally) fried shallots. Serve immediately so the pork stays warm and the herbs remain crisp.