Classic Vietnamese Bún Chả: Grilled Pork Vermicelli Noodle Salad

In a large bowl, combine the thinly sliced pork shoulder, ground pork, fish sauce, sugar, minced garlic, and black pepper. Mix well to ensure all ingredients are evenly distributed. Form the ground pork mixture into small patties, about 1.5 inches in diameter.

Marinate the pork slices and patties for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.

Prepare the vermicelli noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.

Heat a grill or grill pan over medium-high heat. Grill the pork slices for 2-3 minutes per side, until nicely charred and cooked through. Grill the pork patties for 3-4 minutes per side, ensuring they are cooked through with no pink remaining.

To assemble, divide the cooked vermicelli noodles among four bowls. Arrange the grilled pork slices and patties over the noodles.

Add a generous portion of mixed greens, including lettuce, mint, and cilantro, to each bowl alongside the pork and noodles.

Serve immediately with nuoc cham on the side for drizzling over the salad or for dipping the pork.