Vietnamese

Bún Chả (Grilled Pork with Rice Noodles)

Name: Bún Chả (Grilled Pork with Rice Noodles)
Total time: 60 min
Yield: 5 servings
Cuisine: Vietnamese
Ingredients: 1 lb ground pork (preferably with some fat content); 1 lb pork shoulder or belly, thinly sliced; 1 lb fresh rice vermicelli noodles (bún); 3 tbsp minced shallots; 2 tbsp minced garlic; 3 tbsp fish sauce; 2 tbsp sugar; 1 tbsp caramel sauce (nước màu) or molasses; 1/2 cup Nước Chấm (Vietnamese dipping sauce made of fish sauce, lime, sugar, water, garlic, chili); Pickled green papaya and carrots; Fresh herbs: mint, cilantro, Thai basil, perilla

Grilled fatty pork over a plate of white rice noodle and herbs with a side dish of dipping sauce.

60 minutes

Serves 5

Main

Contains common allergens

Fish Seafood Wheat

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Instructions

6 steps

1
Prepare Marinade: In a bowl, mix minced shallots, garlic, fish sauce, sugar, caramel sauce, and a pinch of black pepper.

2
Marinate Meats: Divide the marinade between the ground pork and the sliced pork. Form the ground pork into small, flat patties. Marinate both meats for at least 30 minutes.
3
Grill Meats: Preheat a charcoal grill or a grill pan to medium-high heat. Grill the pork patties and sliced pork until deeply charred on the edges and cooked through, about 3-5 minutes per side.
4
Prepare Dipping Sauce: Mix the Nước Chấm with slices of pickled green papaya and carrots. Keep it slightly warm or at room temperature.
5
Cook Noodles: Boil the rice vermicelli until tender, then rinse under cold water and drain well.
6
Serve: Serve the grilled meats submerged in a bowl of the Nước Chấm dipping sauce. Present the noodles and a large basket of fresh herbs on the side. To eat, dip noodles and herbs into the savory broth with the meat.

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