Bún Chả - Vietnamese Grilled Pork with Rice Noodles

Prep 30 min Total 50 min

Bún Chả - Vietnamese Grilled Pork with Rice Noodles © kvalifood.com

Bún chả is a Hanoi dish of charcoal-grilled pork served in a bowl of tangy dipping broth alongside a plate of rice vermicelli and fresh herbs. The pork is grilled in two forms: sliced belly and small patties made from minced shoulder.

Ingredients

Serves 4

Grilled pork

  • 200 g pork belly, thinly sliced
  • 200 g minced pork shoulder (at least 10% fat)

Marinade

  • 2 tbsp shallot, finely minced
  • 2 tbsp garlic, finely minced
  • 2 tbsp lemongrass, finely minced
  • 2 tbsp spring onion, finely minced
  • 2 tbsp honey
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp coconut cream
  • 2 tbsp Vietnamese coconut caramel sauce (nước màu, or 1 tbsp dark soy sauce)
  • 1 tsp ground black pepper

Dipping sauce (nước chấm)

  • 240 ml water
  • 60 ml lime juice
  • 90 ml sugar
  • 60 ml fish sauce
  • garlic, minced, to taste
  • chili, minced, to taste

To serve

  • 500 g fresh rice vermicelli
  • mint
  • Vietnamese perilla (tía tô)
  • Vietnamese lemon balm (or Vietnamese basil)
  • cucumber (or green papaya), sliced
  • bean sprouts, optional

Directions

Marinate and shape

Divide the marinade ingredients in half. Mix one half with the pork belly slices. Mix the other half with the minced pork. Rest both for 10-15 minutes.

Shape the minced pork into small flat patties about 5 cm across.

Make the dipping sauce

Combine water, fish sauce, lime juice, and sugar in a small pan. Heat briefly until the sugar dissolves - do not boil. Cool, then stir in minced garlic and chili to taste.

Grill and serve

Grill the pork belly and patties over charcoal or on a hot grill pan, turning once, until both sides are golden brown and cooked through.

Wash the fresh herbs and vegetables in salted water, then rinse in clean water.

To serve: pour the dipping sauce into individual bowls, filling about halfway. Add a few pieces of grilled pork and patties to each bowl. Serve with a separate plate of vermicelli and fresh herbs. Dip noodles and greens into the broth as you eat.

Notes

  • Charcoal grilling gives bún chả its characteristic smoky flavour. A cast iron grill pan is a reasonable indoor substitute.
  • Coconut caramel sauce (nước màu) gives the pork a dark colour and slight caramel note. If unavailable, a small amount of dark soy sauce works.
  • The dipping sauce should be slightly sweet, sour, and savoury - adjust the balance to taste. A useful ratio: 1 part fish sauce : 2 parts lime juice : 3 parts sugar : 6 parts water.