Bun Viet | Up the Dish

Ease of Preparation: Easy
Time of Preparation: 2 hours
Yield: 4 servings

Ingredients:

Lemongrass Grilled Pork:

• 4 center-cut pork chops, ½-inch (1.25 cm) thick
• 3 stalks lemongrass, very finely chopped
• 1 shallot, chopped
• 3 cloves garlic, finely chopped
• 2 tablespoons (30 ml) sugar
• 2 tablespoons (30 ml) fish sauce
• 1 tablespoon (15 ml) soy sauce
• 2 tablespoons (30 ml) sweet soy sauce
• 2 tablespoons (30 ml) vegetable oil

Nuoc Cham:

• ½ cup (120 ml) fish sauce
• ½ cup (120 ml) sugar
• 4 limes, juice
• 1 ½ cups (350 ml) water
• 2 red chilies, sliced
• 2 cloves garlic, grated

Noodle Bowls:

• 1 package (1 pound/454 g) rice vermicelli noodles
• Lemongrass Grilled Pork
• 1 head leaf lettuce, shredded
• 1 bunch Thai basil, torn leaves
• ½ bunch mint, torn leaves
• ½ bunch cilantro
• 1 carrot
• 1 daikon radish
• 2 tablespoons (30 ml) roasted peanuts, crushed

Method:

For the Lemongrass Pork:

In a bowl, mix lemongrass, shallot, garlic, sugar, fish sauce and vegetable oil. Add the pork chops and toss to coat. Cover and marinate for 2 hours or up to overnight.

Preheat a grill pan over high heat. Grill each pork chop for 2-3 minutes per side. Slice and serve on top of noodles.

For the Nuoc Cham:

In a small bowl, mix the fish sauce, sugar, lime juice, water, and chilies, stirring until the sugar is dissolved.

For the Noodle Bowls:

Soak the noodles for 2 hours, until tender. Drain well.

Divide the noodles between 4 serving bowls.

Top each bowl with a sliced pork chop, lettuce, Thai basil, mint, cilantro, carrot, daikon, and roasted peanuts.

Serve with Nuoc Cham alongside.