Name: Barbecued Pork with Rice Noodles (Bún Thịt Nưởng)
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: 4 large garlic cloves; 1½ lb [680 g] rice vermicelli (bún), prepared according to the package directions; 6 green onions, white and very light green parts only; ¾ cup [105 g] untoasted white sesame seeds; 1½ cups [210 g] crushed, finely chopped, or ground dry-roasted unsalted peanuts; 3¾ lb [1.7 kg] boneless pork butt, or that amount of meat cut off a bone-in pork butt, trimmed of most of the fat and cut against the grain into thin, 3 in [7.5 cm] long slices; 1 Tbsp sugar; 1 Tbsp vegetable oil; 2 cups [about 200 g] bean sprouts; 3 cups [720 ml] Nưởc Chẩm, warmed; 2 Tbsp lime juice; 4 carrots, grated; 1 Tbsp kosher salt; 1 bunch basil, leaves chopped; 1 bunch cilantro, leaves chopped; 1 tsp black pepper; 2 stalks of lemongrass, white part only, thinly sliced (discard tough outer layers); 1 tsp Accent Flavor Enhancer (optional); ¼ cup [60 ml] fish sauce; 1 bunch mint, leaves chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Mango and Peppercorns

By Tung Nguyen , Katherine Manning , Lyn Nguyen and Elisa Ung

Published 2021

About

At Hy Vong, our landlord hated the smell of burning charcoal, so we always waited until he went home each day, around four in the afternoon, to fire up the grill. You, too, will get the best flavor by grilling the meat over charcoal, but feel free to use a gas grill if that’s what you have.

We consider a grill basket essential to creating the moistest pork possible, and the key is not to place the basket right on top of the grill. Instead, place a 2 in [5 cm] high clean stone on top