Bún Thịt Nướng: Vietnamese Grilled Pork Skewers with Vermicelli

In a bowl, combine the thinly sliced pork shoulder with 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of minced garlic, and 1 teaspoon of black pepper. Mix well and marinate for at least 20 minutes.

While the pork marinates, soak the vermicelli noodles in hot water for 5-7 minutes until tender. Drain and rinse with cold water to prevent sticking.

Thread the marinated pork onto wooden or metal skewers. If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.

Grill the pork skewers over medium-high heat for 3-4 minutes per side, or until the pork is cooked through and slightly charred.

Assemble the bowls: place a bed of drained vermicelli noodles in each bowl. Top with chopped fresh lettuce and fresh mint leaves.

Arrange the grilled pork skewers over the noodles and vegetables.

Drizzle generously with nuoc cham (Vietnamese dipping sauce) before serving.