The southern Vietnamese dish called bún thịt nướng is a fantastic marriage of flavors and textures. Bouncy, flavor-absorbing rice noodles are layered with fresh vegetables, grilled marinated pork, herbs, peanuts and other garnishes. Individual bowls are served with a savory-sweet sauce called nước chấm on the side. Made the classic way, there are many components to the dish; ours is a simplified version, and one that broils the pork in lieu of grilling it. To create thin, even slices of the meat, freeze the pork, uncovered, until firm to the touch but not frozen solid, about 20 minutes, then slice with a sharp knife. If the pieces end up a bit uneven, not to worry—they’ll still be delicious. When shopping, keep in mind that noodles of very different shapes might all be called “rice vermicelli.” The correct type to use here are round, not flat, and slender like thin spaghetti but not filament-thin. If you cannot find them in the international aisle of the grocery store, gluten-free rice-based capellini is a decent substitute.