Bún Thịt Nướng

Make the marinade: finely chop the Lemongrass and Shallots, and mince the Garlic. In a bowl combine the aromatics with Fish sauce, Sugar, Honey, Neutral oil and freshly ground Black pepper. Add thinly sliced Pork shoulder, toss to coat, cover and refrigerate for at least 1 hour (overnight for best flavor).

Quick-pickle the vegetables: Julienne the Daikon and Carrot. In a jar dissolve Sugar and Salt in warm Water, then add Rice vinegar. Pour the pickling liquid over the vegetables, let sit at room temperature 20–30 minutes (longer if you like them softer), then chill.

Prepare the nuoc cham dressing: in a small bowl combine Fish sauce (used previously in the marinade), a splash of Water, Sugar, freshly squeezed Lime juice and finely chopped Bird's eye chilies. Stir in a little minced Garlic to taste and adjust sweet/tart/spicy balance.

Cook the vermicelli: soak or briefly boil the Dried rice vermicelli (bún) according to package instructions until tender, then drain and rinse under cold water to stop cooking.

Grill or pan-sear the pork: heat a grill or a heavy skillet until very hot, brush with a little Neutral oil if needed, then cook the marinated pork until nicely caramelized and cooked through, about 2–4 minutes per side depending on thickness. Let rest a few minutes, then thinly slice.

Prep the fresh ingredients: wash and tear the Leaf lettuce, thinly slice the Cucumber, rinse the Bean sprouts, and roughly chop the Fresh mint, Thai basil and Cilantro. Thinly slice the Scallions on the bias and roughly chop the Roasted peanuts.

Assemble bowls: divide the cooked Dried rice vermicelli (bún) between bowls, top with lettuce, cucumber, bean sprouts, pickled daikon/carrot, sliced grilled Pork shoulder, and a generous handful of herbs. Sprinkle with Roasted peanuts and sliced Scallions.

Serve: pass the nuoc cham dressing and extra Bird's eye chilies or Lime juice on the side so everyone can season to taste. Enjoy the mix of textures and bright, layered flavors.