Ingredients:

  • 1 lb (450g) pork shoulder, sliced into thin strips
  • 8 oz (225g) pork belly, sliced into thin strips
  • 2 cloves garlic, minced
  • 1 tbsp finely grated ginger
  • 2 tbsp fish sauce (nuoc mam)
  • 1 tbsp sugar
  • 1 tsp ground black pepper
  • 1 tbsp shallots, finely chopped
  • 1 tbsp vegetable oil
  • 1/4 cup (60ml) fish sauce (nuoc mam)
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (60ml) sugar
  • 1/2 cup (120ml) water
  • 1 clove garlic, minced
  • 1 red chili, finely chopped
  • 1 tbsp lime juice
  • 1 lb (450g) dried rice vermicelli noodles (bun)
  • 1 cup (packed) fresh mint leaves
  • 1 cup (packed) fresh cilantro leaves
  • 1 cup (packed) fresh Vietnamese perilla leaves (tia to)
  • 1 cup (packed) fresh lettuce leaves
  • 1/2 cup pickled carrots and daikon (do chua)
  • Lime wedges, for serving

Instructions:

  1. Combine all pork ingredients in a large bowl. Mix well and marinate in the refrigerator for at least 2 hours, or preferably overnight.
  2. In a small saucepan, combine fish sauce, rice vinegar, sugar, and water. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely. Stir in minced garlic, chili (if using), and lime juice. Taste and adjust seasoning as needed.
  3. Heat the grill to medium-high heat. Grill the pork shoulder and pork belly (if using) until cooked through and slightly charred, about 3-4 minutes per side. Alternatively, use a grill pan on the stovetop.
  4. Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water.
  5. Divide the noodles among serving bowls. Top with grilled pork, fresh herbs, lettuce, and pickled carrots and daikon. Serve immediately with nuoc cham dipping sauce and lime wedges.