The ingredients for this recipe resemble those for rice noodle bowl with beef (page 224). But instead of having big assembled bowls, diners compose their own small bowls, soaking the tender, sweet, salty pork in sauce, tearing up lettuce and herbs, adding some noodles, and then nibbling on their creations. Traditionally, a meal of bún cha is unhurried and encourages long conversation. A famous Hanoi rendition of this northern Viet specialty combines sliced pork belly and pork patties made from chopped shoulder, but I prefer a less complicated and healthier version that uses marinated pork slices. A grill best mimics the traditional brazier used in Vietnam, but the pork slices can also be roasted in the top third of a 475°F oven until nicely browned (about 9 minutes on each side).
Crispy. Golden. Fluffy. Bubbe would approve.
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Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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