Bun Cha Gio Thịt Nuong Recipe

Bring a large pot of water to a rolling boil. Remove from heat, add the rice vermicelli and soak for 3–5 minutes or until tender but still slightly firm. Drain and rinse under cold water to stop cooking; toss with a little sesame oil or neutral oil to prevent sticking. Portion into 4 serving bowls.

Prepare lettuce, herb leaves, cucumber julienne, bean sprouts and pickles on a large platter for assembly. Keep peanuts in a small bowl for sprinkling.

If using thinly sliced pork shoulder, cut into small strips; if using coarsely ground pork, place in a bowl. Add grated shallot, minced garlic, fish sauce, light soy sauce, sugar, honey (or mirin), ground black pepper, vegetable oil and minced lemongrass if using. Mix thoroughly with your hands or a spoon until marinade is evenly distributed. Marinate at least 30 minutes, up to 4 hours in the refrigerator.

Preheat a grill, grill pan, or cast-iron skillet over high heat until very hot and lightly oiled. For best char flavor, cook on very high heat. If using ground pork, form into thin patties about 3 inches across and 1/4 inch thick so they char quickly; if sliced, lay slices on the hot surface.

Cook the pork 2–3 minutes per side for patties or slices, pressing slightly to get good contact; look for deep caramelization and charred edges. Do not overcrowd. Transfer to a plate and let rest a few minutes; then slice patties into bite-sized pieces if needed.

In a mixing bowl combine ground pork, soaked & chopped wood ear mushrooms, grated carrot, chopped shallot, minced garlic, chopped soaked glass noodles (if using), fish sauce, sugar, black pepper and the beaten egg. Mix until well combined and slightly sticky; chilling for 15 minutes helps the mixture hold together.

Place a spring roll wrapper (rice paper or thin wheat) on a clean work surface. Put about 1.5 tablespoons of filling near the bottom third of the wrapper. Fold the bottom edge up over the filling, fold the two sides in snugly, then roll tightly toward the top to seal. Use a bit of beaten egg or water to seal the final edge. Repeat until filling is used (about 12 rolls).

Heat 2 cups of neutral oil in a deep skillet or pot to 350°F (175°C). Fry the rolls in batches without crowding, turning occasionally, until golden brown and crispy, about 3–4 minutes per batch. Transfer to a wire rack or paper towels to drain. Keep warm in a low oven if needed.

In a small bowl dissolve sugar in warm water. Stir in fish sauce and lime juice; taste and adjust balance of salty, sweet and sour (add rice vinegar if you want extra acidity). Add minced garlic, sliced chile and shredded carrot; set aside to let flavors marry.

Assemble each bowl

Divide vermicelli among 4 bowls. Top each with a portion of charbroiled pork pieces and 2–3 crispy spring rolls (cut in half on the diagonal). Arrange lettuce, handfuls of herbs, cucumber, bean sprouts and pickled daikon/carrot around the bowl so diners can wrap or combine as they like.

Sprinkle crushed roasted peanuts over each bowl. Serve with nuoc cham on the side (about 3–4 tablespoons per bowl) so diners can drizzle or dip. Provide extra herbs and lettuce for wrapping.