Vietnamese Bun Cha

Instructions

1. Prepare the pork mixture
   In a large bowl, combine the ground pork, fish sauce, sugar, minced garlic, chopped shallot, oyster sauce, and black pepper. Mix well and let it marinate for at least 15 minutes in the refrigerator.
2. Form the patties
   Take the marinated pork mixture and form small, flat patties about 2 inches in diameter and 1/2 inch thick. You should get approximately 12-16 patties from the mixture.
3. Grill the pork patties
   Heat a grill or grill pan over medium-high heat. Grill the pork patties for about 3-4 minutes on each side until they are nicely browned and cooked through. The internal temperature should reach 160°F (71°C).
4. Prepare the dipping sauce
   In a small bowl, combine the fish sauce, lime juice, sugar, and water. Stir until the sugar dissolves completely. Add the minced garlic and sliced chili peppers if using. This creates the traditional nước chấm dipping sauce.
5. Cook the rice noodles
   Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually 2-3 minutes until tender. Drain and rinse under cold water to stop the cooking process.
6. Prepare the vegetables and herbs
   Wash and dry all the fresh herbs and vegetables. Tear the lettuce and herbs into bite-sized pieces. Arrange them on a serving platter along with the julienned cucumber.
7. Assemble and serve
   Place a portion of rice noodles in each serving bowl. Arrange the grilled pork patties in a separate bowl with some of the dipping sauce. Serve with the platter of fresh herbs and vegetables, allowing each person to assemble their own bowl by adding herbs, vegetables, and pork to the noodles, then pouring the dipping sauce over everything.