Bun Thit Nuong

Step 1

Slice the pork shoulder lengthwise (along the direction the meat fibers run) into strips about 1/4 inch thick and 3 inches long, like thin cutlets.

Step 2

In a small bowl, stir together the fish sauce, brown sugar, minced garlic, and 1 tablespoon water until the sugar dissolves completely.

Step 3

Place the pork strips in a large shallow dish or zip-top bag and pour the marinade over them, turning each piece to coat all sides evenly.

Step 4

Let the pork sit at room temperature for 10 minutes while you prepare the rice.

Step 5

Bring a large pot of water to a boil over high heat, then add the rice vermicelli and stir gently to separate the strands.

Step 6

Cook the noodles for 4 to 5 minutes, stirring once halfway through, until they are soft but still slightly firm to the bite.

Step 7

Drain the noodles in a colander and rinse them under cold running water until cool, then set aside in a large bowl.

Step 8

Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.

Step 9

Working in two batches to avoid crowding, lay the marinated pork strips in the hot pan in a single layer without overlapping.

Step 10

Cook the first batch for 3 to 4 minutes without moving, until the underside turns golden brown and caramelized.

Step 11

Flip each piece over using tongs and cook the second side for 2 to 3 minutes until golden brown, then transfer to a clean plate.

Step 12

Repeat with the second batch of pork, cooking in the same skillet, then transfer to the plate.

Step 13

Divide the cooled noodles between two bowls, piling them in the center of each.

Step 14

Arrange the grilled pork strips on top of the noodles in each bowl.

Step 15

Scatter the fresh chopped herbs evenly over the top of each bowl.

Step 16

Drizzle any remaining pan juices from the plate over the pork in each bowl.