Bún Thịt Nướng Chả Giò Recipe

Soak rice vermicelli in very hot water (just-off-boil) for 4–6 minutes or until noodles are tender but still slightly springy. Drain in a colander, rinse briefly with cool water to stop cooking, toss with a little oil or a few drops of sesame oil to prevent sticking, and set aside.

Slice scallions thinly. Heat 1 tablespoon oil in a small pan over low heat, add scallion whites if any and cook 30 seconds, then pour warm scallion oil over the noodles to flavor (optional).

Prepare pork: If not pre-sliced, partially freeze pork to make thin slicing easier, then slice into pieces about 1/8"–1/4" thick.

Make the marinade: In a bowl combine minced lemongrass, garlic, minced shallot, light soy sauce, fish sauce, sugar, honey (if using), ground black pepper and 1 tablespoon vegetable oil. Mix until sugar mostly dissolves.

Marinate pork: Add pork slices to the marinade and massage to coat. Marinate at least 30 minutes at room temperature or up to 4 hours refrigerated (bring to room temp 20 minutes before grilling).

Grill or pan-sear: Preheat grill or grill pan to medium-high. Oil grates or pan lightly. Grill pork 2–3 minutes per side (depending on thickness) until nicely charred and cooked through. Alternatively, cook in a hot skillet in batches. Let rest 5 minutes, then slice into bite-sized strips if left whole.

Prepare filling: Rehydrate glass noodles and shiitake mushrooms in warm water until soft (about 10 minutes). Drain, chop finely. In a mixing bowl combine ground pork (and chopped shrimp if using), chopped glass noodles, chopped mushrooms, carrot, jicama/daikon (if using), minced shallot, minced garlic, fish sauce, sugar, white pepper and the egg. Mix thoroughly until sticky and evenly combined.

Assemble rolls: Lay a spring roll wrapper on a work surface. Place about 2 tablespoons of filling near one edge. Fold bottom edge over filling, fold sides in tightly, then roll up to seal. Brush a little water or beaten egg along the final edge to secure. Repeat to make 8 rolls.

Fry: Pour neutral oil into a heavy skillet or wok to a depth of about 1" and heat to 350°F (175°C) or until a small piece of wrapper sizzles and browns. Fry rolls in batches, turning occasionally, until golden brown and crisp (about 4–6 minutes). Drain on paper towels and keep warm in a low oven (200°F / 95°C) while frying remaining rolls.

Combine 3 tablespoons fish sauce, 3 tablespoons lime juice, 5 tablespoons water and 3 tablespoons sugar in a bowl. Stir until sugar dissolves completely. Taste and adjust balance of sweet/sour/salty to preference (add more sugar or lime).

Add minced garlic, sliced chili and a teaspoon of shredded carrot for color. Let the sauce sit at least 10 minutes for flavors to meld. Keep refrigerated if not using immediately.

Divide the prepared rice vermicelli among 4 bowls (about 3 oz noodles per serving if serving 4).

Top each bowl with shredded lettuce, a portion of cucumber julienne, bean sprouts, pickled or fresh carrot, and a handful of mixed herbs (basil, mint, cilantro).

Arrange 3–4 pieces of sliced grilled pork over each bowl and add 1–2 whole chả giò (egg rolls) per bowl, halved on the diagonal for presentation.

Sprinkle chopped roasted peanuts over the top if using and garnish with extra sliced chilies to taste.

Serve with small bowls of the sweet chili fish sauce on the side for pouring over or dipping. To eat traditionally, spoon some sauce over the bowl, toss lightly to combine noodles, herbs and meat, and enjoy.