Bún Đặc Biệt- Special Noodles Bowl Recipe

Prepare vermicelli: Place rice vermicelli in a large bowl. Bring 4 cups water to a boil, pour over noodles and let soak 4–6 minutes until softened but still slightly firm. Drain and rinse under cold water; toss lightly with a little oil to prevent sticking. Set aside.

Sweet chili fish sauce (nuoc cham)

In a small bowl, whisk together 6 tbs fish sauce, 3 tbs fresh lime juice, 3 tsp sugar, 6 tbs water until sugar dissolves. Add minced garlic and 2 tbs finely sliced fresh red chili or 2 tbs sweet chili sauce for sweetness and heat. Taste and adjust: it should be a balanced sweet-sour-salty-spicy profile. Keep chilled until serving.

Marinate pork: In a bowl combine minced shallot, minced garlic, brown sugar, 1 tbs fish sauce, 1 tbs soy sauce, 1 tsp vegetable oil and 1 tsp ground black pepper. Add sliced pork, massage marinade into meat, cover and refrigerate at least 30 minutes (preferably 1–2 hours).

Grill or pan-sear pork: Preheat grill or a heavy skillet to medium-high. Thread slices onto skewers if desired. Grill 3–4 minutes per side (or 5–6 min total depending on thickness) until nicely charred and cooked through. Let rest 3 minutes, then slice thinly. Reserve any resting juices for drizzling if desired.

Marinate shrimp: Toss shrimp with 1 tsp lemongrass paste, 1 tsp fish sauce, 1 tsp sugar and 1 tsp oil. Let sit 10–15 minutes while pork cooks.

Cook shrimp: Heat a skillet or grill pan over medium-high heat with a small amount of oil. Cook shrimp 1–2 minutes per side until opaque and pink. Do not overcook. Remove and keep warm.

Prepare cha lua: Slice the Vietnamese sausage into 1/4-inch rounds or 1/4-inch batons. Chill or warm briefly in pan if you prefer it warmed; set aside.

Cook egg rolls: If using store-bought frozen egg rolls, deep fry at 350°F (175°C) 3–5 minutes or air-fry at 375°F (190°C) for 8–10 minutes until golden and crispy. If using refrigerated, fry/air-fry until heated and crisp. Drain on paper towels and cut each into 3–4 pieces.

Prepare fresh produce: Rinse and drain bean sprouts. Julienne cucumber and carrot. Shred lettuce. Pick mint, basil and cilantro leaves from stems. Thinly slice scallions.

Toast peanuts if necessary: In a small dry skillet over medium heat, toast peanuts 2–3 minutes until fragrant; roughly crush. Set aside.

Portion noodles: Divide drained vermicelli among 4 bowls (serves 4).

Layer proteins: On top of each noodle portion arrange slices of grilled pork (about 3–4 oz per bowl), 2–3 cooked shrimp, 1–2 oz sliced cha lua, and 1 piece of cut egg roll (or more if desired).

Add vegetables & herbs: Add shredded lettuce, a small handful of bean sprouts, julienned cucumber and carrot, and a sprinkling of mint, basil and cilantro to each bowl.

Garnish & finish: Sprinkle crushed peanuts and fried shallots over bowls. Add sliced scallions. Place a lime wedge at the side. Serve the sweet chili fish sauce (nuoc cham) on the side or drizzle 3–4 tbs over each bowl according to preference.