A humble cut of pork shoulder gets an umami-rich marinade and a 24-hour soak in the sous vide which renders it meltingly tender. The pork literally falls apart with the prod of a fork. It then gets sprinkled with brown sugar and blasted under the broiler to mimic that charred sweetness reminiscent of true Vietnamese street food eats. BYO little red stool.
For a DIY recipe for Bun Cha Hanoi, Grilled Pork and Rice Vermicelli Lettuce Wraps, filled with delicious, fatty pork shoulder, fish sauce, garlic and grated onion.