Char-broiled Slice Pork Vermicelli Recipe

Prepare marinade

In a bowl combine 3 tbs fish sauce, 1 tbs soy sauce, 2 tbs brown sugar, 1 tbs vegetable oil, 1 tbs minced lemongrass, 3 cloves minced garlic, 1 large minced shallot, 1 tbs honey (or maltose), 1 tsp five-spice powder, 1 tsp freshly ground black pepper, 1 tsp sesame oil and optional 1 tsp annatto oil or red food coloring. Whisk until sugar dissolves and ingredients are well combined.

Marinate pork

Add 1 lb thinly sliced pork to the marinade, massaging so each slice is coated. Cover and refrigerate for at least 1 hour, ideally 4–6 hours or overnight for best flavor and color.

Char-broil pork

Preheat a grill, grill pan, or broiler to high. Lightly brush pork slices with neutral oil. Arrange slices on the hot surface in a single layer and cook 2–3 minutes per side until edges char and meat is cooked through (internal temp ~145°F / 63°C). For more charred flavor, baste once with remaining marinade during the last minute of cooking (discard marinade that contacted raw pork). Transfer cooked pork to a plate and let rest 5 minutes, then thinly slice or leave slices as-is. Brush finished pork lightly with 1/2 tsp sesame oil for aroma.

Soak / cook vermicelli

Place 8 oz dried rice vermicelli in a large heatproof bowl. Pour 2 cups very hot chicken or vegetable broth over the noodles and let sit, stirring occasionally, until tender about 6–8 minutes (or follow package directions). If needed, drain and rinse briefly under cool water to stop cooking. Toss with a drizzle of oil to prevent clumping.

Prepare garnishes

Arrange 1/2 cup julienned cucumber, 1/2 cup pickled carrots & daikon, 1 cup fresh bean sprouts, 3/4 cup mixed fresh herbs (mint, Thai basil, cilantro), 2 tbs sliced scallions, 2 tbs chopped roasted peanuts, 2 tbs fried shallots and lime wedges on a platter for assembly.

Assemble bowls

Divide the drained vermicelli among 4 bowls (about 2 oz dried vermicelli per serving cooked). Top each bowl with an even portion of char-broiled pork slices. Add cucumber, pickled vegetables, bean sprouts and herbs around the pork. Sprinkle scallions, roasted peanuts and fried shallots over each bowl. Serve with lime wedges and nuoc cham on the side so diners can dress to taste.

In a small bowl combine 1/2 cup warm water with 3 tsp sugar and stir until dissolved. Add 3 tbs fish sauce and 3 tbs fresh lime juice. Stir in 1 clove minced garlic and 1 tsp thinly sliced bird's eye chili (adjust heat to preference). Add 1 tsp finely shredded carrot if desired for color and texture. Taste and adjust: add more lime for acidity, sugar for sweetness, or fish sauce for saltiness. Serve at room temperature.

If serving family-style, arrange bowls and let guests squeeze lime and drizzle nuoc cham over their vermicelli, or dip pork per bite. Leftover pork keeps 2–3 days refrigerated. Reheat briefly on a hot skillet to re-crisp before serving.