Bún Thịt Nướng (Cold Noodle Salad with Grilled Pork)

Instructions

1. 1

   Marinate Pork: Combine lemongrass, shallot, garlic, soy sauce, fish sauce, sesame oil, and sugar in a bowl. Add the sliced pork, mix thoroughly, and marinate for at least 30 minutes.

2. 2

   Cook Noodles: Boil the rice vermicelli noodles until tender. Drain and rinse under cold running water to remove excess starch. Let drain completely.

3. 3

   Grill Pork: Heat a grill or heavy skillet to medium-high heat. Grill the thinly sliced pork quickly, about 2-3 minutes per side, until slightly charred and cooked through.

4. 4

   Prepare Bowls: In large individual serving bowls, place a bed of shredded lettuce, cucumber strips, and bean sprouts. Add a generous handful of the cooled rice noodles.

5. 5

   Assemble: Top the noodles with the hot grilled pork. Add pickled carrots and daikon. Spoon scallion oil over the meat.

6. 6

   Garnish and Serve: Garnish with fresh mint, cilantro, and a heavy sprinkle of crushed peanuts. Serve with a generous bowl of Nước Chấm to pour over the salad right before eating.