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Pork

Bun Thịt Nuong Grilled Lemongrass Pork Noodle Bowls

Drescription

Juicy charred pork chops sit over cool rice noodles with fresh herbs, pickled vegetables, and a punchy nước chấm dressing for a bowl that’s all about contrast.

Ingredients

  • 2 boneless pork shoulder steaks (2 to 2 1/2 pounds)
  • 1/4 cup fish sauce (preferably red boat)
  • 2 tablespoons neutral cooking oil (such as canola oil), plus more for grilling
  • 2 tablespoons finely chopped garlic (about 6 cloves)
  • 2 tablespoons finely chopped lemongrass (about 1 stalk)
  • 1 1/2 tablespoons granulated sugar
  • 1 teaspoon black pepper
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1/3 cup distilled white vinegar
  • 1/4 cup fish sauce (preferably red boat)
  • 1 garlic clove, finely chopped (about 1 teaspoon)
  • 1 red thai chile, finely chopped (about 1/2 teaspoon)
  • 1/4 cup plus 3 tablespoons distilled white vinegar
  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 2 1/2 teaspoons kosher salt
  • 10 ounces daikon radish (about 1/2 small radish), peeled and sliced into 4-inch-long matchsticks
  • 4 ounces carrots (about 2 medium carrots), peeled and sliced into 4-inch-long matchsticks
  • 3/4 cup thinly sliced yellow onion (about 1 small onion)
  • 1 (8.8-ounce) package rice vermicelli noodles, cooked according to package directions
  • lettuce; fresh basil, mint, and shiso (perilla) leaves; sliced cucumbers; and tương ớt (vietnamese hot chile sauce) (such as cholimex), for serving
  • 1/4 cup chopped unsalted roasted peanuts, for garnish

Directions

  1. Cut pork steaks into 1-inch cubes for skewers or in half crosswise. Place pork shoulder, fish sauce, oil, garlic, lemongrass, sugar, and black pepper in a large ziplock plastic bag. Squeeze out as much air as possible, and seal bag; gently massage fish sauce mixture into pork. Place bag on a plate or tray; refrigerate for at least 30 minutes to 1 hour for 1-inch pieces. For halved steaks, refrigerate for at least 1 hour or up to 24 hours.
  2. Bring 1 cup water, sugar, vinegar, and fish sauce to a simmer in a small saucepan over medium-high, stirring occasionally to dissolve sugar. Remove from heat, and stir in garlic and chile. Transfer to an airtight heatproof container; chill until ready to use.
  3. Bring vinegar, sugar, 1/3 cup water, and salt to a boil in a medium saucepan over medium-high. Remove from heat, and let cool slightly, about 10 minutes. Stir in radish, carrots, and onion; cover and let stand until starting to soften, about 5 minutes. Stir again, gently. Let stand 1 hour, or store in refrigerator until ready to use.
  4. Preheat grill to medium-high (400°F to 450°F). Remove pork from marinade. For skewers, thread 3 to 4 pieces on 6-inch skewers. Place skewers on oiled grates, and grill, covered, turning every 3 to 4 minutes, until pork is lightly charred and cooked through, 12 to 15 minutes. (For halved steaks, grill, uncovered, until lightly charred and a thermometer inserted into thickest portion of pork registers 145°F, 10 to 15 minutes, flipping occasionally. Let rest 5 minutes, then slice steak into strips.)
  5. Serve pork with noodles, lettuce, herbs, cucumbers, chile sauce, and pickled vegetables. Drizzle with nước chấm. (Serve remaining sauce on the side.) Garnish with peanuts.