Bún Thit Nuong

Have ready one of the following:

4 bone-in or bone-in center-cut pork loin chops, about 3/4 thick

1 1/2 pounds boneless pork shoulder, large streaks of fat removed

If using pork shoulder, slice it across the grain into 1/4 – to 1/2-inch-thick slabs.

Prepare:

Lemongrass Marinade, below

Combine the pork with the marinade in a zip-top bag or bowl. Refrigerate for at least 2 hours and up to overnight, turning occasionally so it marinates evenly.

If using wooden skewers, soak them in water for at least 1 hour. 

Meanwhile, prepare and set aside:

Nuoc Cham, below

Have ready:

12 ounces dried, thin rice noodles or one 16-ounce package fresh rice stick noodles (see note) 

For dried noodles, soak in warm water for 30 minutes or until tender, then drain thoroughly and set aside. For fresh noodles, boil enough water to cover the noodles, and pour it over them in a large bowl, swirling them with a pair of chopsticks until they are pliant and looking a bit translucent, about 1 to 2 minutes. Drain noodles, then return them to the bowl and fill with cold water. Let noodles cool completely then drain thoroughly and set aside. 

Transfer the pork to a rack, wiping excess marinade back into the bag or bowl with your fingers. Pat the meat dry. If using pork shoulder, thread the meat onto skewers. 

Prepare a hot, two-zone grill fire. For pork chops, place the chops on the grill over direct heat for about 8 minutes, turning once or twice. The chops are done when a thermometer inserted in the center of the meat (near but not touching any bones) reads 145°F. For pork skewers, grill over direct heat until charred around the edges, about 6 minutes. When skewers brown to your liking, pile them on top of one another on the cooler side of the grill; when the last skewers are moved off the heat, close the grill and cook for 10 minutes more.

Divide the noodles among 4 bowls. Top the noodles with:

2 cups shredded leaf lettuce, romaine, or napa cabbage

1 large cucumber, peeled, seeded, and thinly sliced

1 large carrot, shredded

4 ounces daikon, shredded or thinly sliced

5 green onions, chopped

Arrange the skewers or pork chops on top of the vegetables. Serve with the nuoc cham to spoon over the bowls and any of the following garnishes:

Lime wedges 

Mung bean or radish sprouts 

Sprigs of assorted herbs, such as cilantro, mint, and shiso 

Sambal oelek or sriracha 

Chopped roasted peanuts and/or fried shallots

 

LEMONGRASS MARINADE
About 1 cup 

This marinade is excellent with chicken, pork, or shrimp. Marinate shrimp for no more than 2 hours, and chicken or pork for up to 8 hours.

Combine in a food processor:

1 medium shallot, coarsely chopped 

1/2 cup chopped cilantro leaves and stems 

1/4 cup packed grated palm sugar or light brown sugar 

1/4 cup lime juice 

1/4 cup fish sauce 

6 garlic cloves, coarsely chopped 

3 lemongrass stalks, tender bottom portion only, thinly sliced

2 fresh or dried Thai chiles, stemmed, or 1 teaspoon red pepper flakes 

1/2 teaspoon white pepper 

Pulse until finely ground.

 

NUOC CHAM
About 1 cup 

Stir in a small bowl until the sugar has dissolved:

1/2 cup water

1/3 cup lime juice, distilled white vinegar, or a combination

3 tablespoons sugar, or to taste

2 to 6 tablespoons fish sauce, to taste 

Add:

1 or 2 Thai chiles or serrano peppers, to taste, thinly sliced

(3 garlic cloves, minced) 

Let stand for at least 10 minutes before serving to allow the flavors to develop. The sauce will keep, covered and refrigerated, for up to 2 days if made with lime juice, or for 6 days if made with vinegar.

 

NOTES

We prefer picking up a pack of “fresh” rice stick noodles (also called banh pho tuoi), which can be found in the refrigerated section at many Asian grocers.