Bún Cha - GRILLED PORK WITH RICE NOODLES AND HERBS

Updated at: Thu, 17 Aug 2023 12:11:26 GMT

Step 1

Follow directions on the noodle package to prepare (generally boiling for anywhere between 3-6 minutes, then letting sit in the water for 3 min). Drain and rinse the noodles with lots of cold water. Let sit at room temperature for at least an hour before eating.

Step 2

Half the cucumber, remove the seeds, and thinly slice.

Step 3

Rinse the lettuce leaves - you can tear them into smaller pieces now or leave them whole for people to tear later.

Step 4

Rinse and pick the cilantro (tender stems ok) and mint leaves. You can leave the mint leaves whole or tear them into smaller pieces

Step 5

Arrange all the ingredients on 2 large plates

Step 6

To make the marinade, in a mortar, combine the shallot, sugar, and pepper and pound with a pestle until a rough paste forms that is slightly liquid.

Step 7

(Or, use an electric mini-chopper.

Step 8

Transfer to a bowl and mix in the caramel sauce, fish sauce, and oil.

Step 9

Add the pork and coat evenly.

Step 10

Cover and refrigerate for at least 2 hours or up to 24 hours.

Step 11

In a small bowl, combine 1/3 cup lime juice, 3 tablespoons of sugar and 2/3 cup lukewarm water. Stir to dissolve. taste and adjust flavors to balance the sweet and sour as needed (should taste like a tart lemonade)

Step 12

Add the fish sauce, starting out with 5 tablespoons and then adding more as your palate dictates, balancing the sour, sweet, and salty. HOw much fish sauce you use depends on the brand and your own taste. Aim for a light honey or amber color and a bold, forward finish.

Step 13

Optional - add sliced serrano or thai chile peppers to the dipping sauce

Step 14

Dipping sauce can be prepared early in the day and left at room temperature until serving

Step 15

Thirty minutes before cooking the pork, remove it from the refrigerator.

Step 16

Arrange the noodles on 2 plates for serving.

Step 17

Place on the table with the dipping sauce and the vegetable garnish plate.

Step 18

Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium-high.

Step 19

Grill the pork slices, turning once, for about 4 minutes on each side, or until nicely browned, a little charred, and sizzling.

Step 20

Transfer the pork to a plate and place on the table.

Step 21

Each person needs 2 bowls, a small, shallow one and a larger, deeper one.

Step 22

In the small bowl, diners soak a few pieces of the grilled pork in some dipping sauce.

Step 23

They tear lettuce leaves and herbs into small pieces, put them in the large bowl, toss to distribute, and then top with a mound of noodles and the pieces of pork and some of the sauce they soaked in.

Step 24

Use a small heavy saucepan with a long handle, ideally with a light interior so you can see the change in color of the caramel

Step 25

Fill your sink with water to go up about 1/2 way up the sides of the saucepan

Step 26

Put 1/4 cup water and 1 cup sugar in the sauce pan over medium-low heat. To ensure that the sugar melts, stir with a metal spoon.

Step 27

After about 2 minutes, when sugar is relatively smooth and opaque, stop stirring and let the mixture cook undisturbed. Small bubbles will form at the edge of the pan and gradually grow larger and move toward the center. A good 7 min into cooking, bubbles will cover the entire surface and the mixture will be at a vigorous simmer. As the sugar melts, the mixture will go from opaque to clear. If a little sugar crstyallizes on the sides of the pan, don't worry.

Step 28

After about 15 in, the sugar will begin to caramelize and deepen in color. You will see a progression from champagne yellow to light tea to dark tea.

Step 29

When smoke starts rising, around the 20 min mark, remove the pan from the heat and slowly swirl it. Watch the sugar closely as it will turn darker by the second; a reddish cast will set in (think the color of a big, bold red wine) as the bubbles become a lovely burnt orange. Pay attention to the color of the caramel underneath of the bubbles.

Step 30

When the caramel is the color of black coffee or molasses, place the pan in the sink to stop the cooking. The hot pan bottom will sizzle on contact.

Step 31

Add the remaining 1/2 cup water; don't worry, the sugar will seize up buyt later dissolve. After the dramatic bubble reaction ceases, return the pan to the stove over medium heat.

Step 32

Heat the caramel, stirring until it dissolves into the water. Remove from the heat and let cool for 10 minutes before pouring into a small heatproof glass jar. Set aside to cool completely. The result will seem slightly viscous, while the flavor will be bittersweet. Cover and store the sauce indefinitely in your kitchen cupboard.

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