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Grilled Lemongrass Pork with Rice Vermicelli (Bun Cha)

Vietnamese grilled lemongrass pork served over rice vermicelli with herbs, pickled vegetables, and a tangy dipping broth.

Ingredients

Pork and marinade

  • 1.25 lb pork tenderloin thinly sliced
  • 2 stalks lemongrass finely minced
  • 3 cloves garlic minced
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp neutral oil

For serving

  • 8 oz rice vermicelli noodles cooked
  • 1 cup carrot julienned and quick-pickled
  • 1 cup lettuce and herbs mint, cilantro, Thai basil
  • 3 tbsp fish sauce for the dipping sauce
  • 3 tbsp lime juice
  • 2 tbsp sugar
  • 0.33 cup warm water
  • 1 small chili sliced

Instructions

  1. Combine the lemongrass, garlic, fish sauce, brown sugar, and oil, and toss with the sliced pork. Marinate at least 30 minutes.
  2. Grill or sear the pork in batches over high heat, 2-3 minutes per side, until charred and cooked through.
  3. Whisk together fish sauce, lime juice, sugar, warm water, and chili for the dipping sauce (nuoc cham).
  4. Divide the vermicelli, lettuce, and herbs among bowls, top with the grilled pork and pickled carrot.
  5. Serve with the dipping sauce, either poured over or on the side for dipping.