Charcoal Bún Thịt Nướng with Caramel Pork and Crispy Shallots

Method

1. Make the nước màu (caramel sauce). Spread the caramel sugar evenly in a small pan and heat on medium heat for 3 min without stirring, just swirling the pan, until it turns the colour of strong tea (deep amber); turn off the heat. Carefully pour in the caramel water (it spits and steams fiercely, so keep your face away), swirl to combine and let cool. If it goes black, it will taste bitter: start again.

   Add in this stepSugar (caramel) 3 tspWater (caramel) 30 ml

   medium heat

2. Pound the tender part of the lemongrass, the shallots and garlic in a mortar, or chop very finely. Mix with the cooled caramel, fish sauce, honey, black pepper and oil, then add the shoulder and belly sliced 3 mm thick and massage well. Cover and refrigerate for 12 h (overnight). If using wooden skewers, soak them in water for at least 30 minutes.

   Add in this stepPork shoulder or neck, thinly sliced 180 gPork belly, thinly sliced 80 gLemongrass stalk 1Shallots (marinade) 2Garlic cloves (marinade) 4Fish sauce (marinade) 4 tspHoney 2 tspBlack pepper ½ tspVegetable oil (marinade) 2 tsp

3. Đồ chua: cut the carrot and daikon into fine matchsticks and toss with the rice vinegar, sugar and salt. Nước chấm: dissolve the sugar in the coconut water, then add the fish sauce, lime juice, chopped garlic and sliced chilli. Refrigerate both for 1 h so the flavours settle.

   Add in this stepCarrot 60 gDaikon radish 60 gRice vinegar 2 tbspSugar (pickles) 2 tspSalt 1 pinchFish sauce (nước chấm) 2 tbspSugar (nước chấm) 2 tbspCoconut water 90 mlLime, for juice 1Garlic clove (nước chấm) 1Bird's eye chilli 1

4. Make the fried shallots and scallion oil. Slice the shallots evenly 2 mm thick and pat dry. Put the cold oil and shallots together in a dry 16 cm small pot, heat on medium heat and stir for 7 min. When the oil bubbles steadily at about 150 °C and the shallots are pale golden, lift them out at once with a sieve and spread on kitchen paper (they keep darkening after you take them out). Pour about 1 tablespoon of the hot shallot oil per serving over the sliced spring onions. Never leave hot oil unattended, and let the rest cool completely before you deal with it.

   Add in this stepShallots (for frying) 2Vegetable oil (for frying) 200 mlSpring onions 2

   medium heat

5. Boil the vermicelli in a 2 L pot of water on high heat for 4 min (packet time takes priority), rinse under cold water while rubbing gently, drain and leave for about 10 minutes to firm up.

   Add in this stepDried thin rice vermicelli (bún) 120 g

   high heat

6. Light 1 kg of charcoal and set the grill over it once covered in white ash. Thread the pork onto skewers or spread it in a grill basket and cook (charcoal (medium heat)) for 8 min, turning often, until the edges are caramelised and charred, the fat sizzles and no pink remains inside. If flames flare up, move it to the side with fewer coals.

   charcoal (medium heat)

7. Line bowls with lettuce, cucumber, bean sprouts, mint, perilla and rau răm, then add the noodles, charcoal pork and pickles. Shower with the shallot-scallion oil, crispy shallots and roughly chopped peanuts, and serve with nước chấm to pour over and toss.

   Add in this stepLettuce leaves 4Cucumber ½Bean sprouts 60 gMint 6 gPerilla (tía tô) or shiso leaves 4Vietnamese coriander (rau răm) 4 gRoasted unsalted peanuts 20 g