Vietnamese Bun Cha Pork Noodle Bowls

Ingredients

• 1 pound ground pork
• 1/2 pound pork shoulder, thinly sliced
• 2 tablespoons fish sauce, divided
• 2 tablespoons brown sugar, divided
• 2 garlic cloves, minced
• 8 ounces rice vermicelli noodles
• 1 cup warm water
• 3 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 carrot, cut into thin ribbons
• 1 cucumber, thinly sliced
• Mint, cilantro, and lettuce leaves, to serve

Steps

1. Mix the ground pork with 1 tablespoon fish sauce, 1 tablespoon sugar, and half the garlic; form into 12 small patties. Toss sliced pork with the remaining fish sauce, sugar, and garlic.
2. Cook the noodles according to the package directions, rinse under cold water, and drain well.
3. Whisk warm water, lime juice, rice vinegar, and a pinch of sugar for the dipping broth. Add carrot ribbons and let them pickle while cooking the pork.
4. Grill or sear the patties and sliced pork over medium-high heat for 8 to 10 minutes, turning, until browned and fully cooked.
5. Divide noodles, cucumber, lettuce, and herbs between four bowls. Add the pork and pickled carrots.
6. Serve the dipping broth alongside so each person can spoon it over the noodles.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.