Grilled Lemongrass Pork with Rice Vermicelli (Bun Cha)

Bun cha is built around contrast: warm, smoky grilled pork against cool noodles and crunchy quick pickles, all pulled together by nuoc cham, the sweet-sour-salty dipping sauce that shows up across so much Vietnamese cooking. Traditionally the pork sits in a shallow bowl of warm broth-like sauce that you dip the noodles into, rather than pouring sauce over the top.

Using lean pork tenderloin instead of the fattier cuts some versions call for keeps this dish leaner while still soaking up the lemongrass and fish sauce marinade beautifully on the grill. Rice vermicelli keeps the whole plate naturally gluten-free, and the volume of fresh herbs and quick-pickled carrot adds crunch and brightness without much effort.

Grill the pork in batches over high heat rather than crowding the pan — you want real char, not just gray, steamed edges.