Bún ChảGrilled Pork with Vermicelli and Dipping Sauce

Name: Bún Chả (Grilled Pork with Vermicelli and Dipping Sauce)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Vietnam
Ingredients: 600 g Pork Belly (thinly sliced); 20 g Lemongrass (finely chopped); 12 g Garlic (finely chopped); 2 g Black Pepper; 12 g White Sugar; 15 ml Soy Sauce; 18 ml Fermented Fish Sauce; 300 g Ground Pork; 10 g Lemongrass (finely chopped); 8 g Garlic (finely chopped); 1 g Black Pepper; 8 g White Sugar; 10 ml Soy Sauce; 12 ml Fermented Fish Sauce; 30 ml Vegetable Oil; 300 g Vermicelli Noodles; 200 g Romaine Lettuce (torn); 20 g Fresh Mint; 20 g Vietnamese Coriander; 200 g Cucumber (sliced); 40 ml Fermented Fish Sauce; 120 ml Water; 40 ml Lime Juice; 25 g White Sugar; 10 g Garlic (finely chopped); 5 g Birds Eye Chili (finely chopped); 80 g Carrot (julienned)

A Hanoi-style bún chả variation with grilled pork slices and patties, rice vermicelli, herbs, pickles, and a sweet-sour fish-sauce dressing.

Prep

35m

Cook

20m

Serves

Estimated

Nutrition

Per serving

1410kcal

Calories

39g

Protein

104g

Fat

80g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Sliced Pork

600g
Pork Belly (thinly sliced)
20g
Lemongrass (finely chopped)
12g
Garlic (finely chopped)
2g
Black Pepper
12g
White Sugar
15ml
Soy Sauce
18ml
Fermented Fish Sauce

Patties

300g
Ground Pork
10g
Lemongrass (finely chopped)
8g
Garlic (finely chopped)
1g
Black Pepper
8g
White Sugar
10ml
Soy Sauce
12ml
Fermented Fish Sauce

Grilling

30ml
Vegetable Oil

Noodles

300g
Vermicelli Noodles

Garnish

200g
Romaine Lettuce (torn)
20g
Fresh Mint
20g
Vietnamese Coriander
200g
Cucumber (sliced)

Sauce

40ml
Fermented Fish Sauce
120ml
Water
40ml
Lime Juice
25g
White Sugar
10g
Garlic (finely chopped)
5g
Birds Eye Chili (finely chopped)
80g
Carrot (julienned)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Mix the lemongrass, garlic, black pepper, white sugar, soy sauce, and fermented fish sauce. Add the pork belly and coat it evenly.
02
Mix the lemongrass, garlic, black pepper, white sugar, soy sauce, and fermented fish sauce with the ground pork, then shape it into evenly sized flat patties.
03
Heat a grill or broiler to 230°C (450°F) and lightly brush it with the vegetable oil.
04
Grill the pork belly until browned and at least 63°C (145°F), then rest it for 3 minutes. Grill the ground pork patties until browned and 71°C (160°F).
05
Cook the vermicelli noodles until tender, then drain and rinse briefly to stop the cooking.
06
Stir the white sugar into the water until dissolved. Add the fermented fish sauce and lime juice, then stir in the garlic, bird's eye chili, and carrot.
07
Arrange the romaine lettuce, fresh mint, vietnamese coriander, and cucumber on a platter or in individual bowls.
08
Divide the vermicelli noodles among bowls, top with the grilled pork, and serve with the herbs, vegetables, and sauce for dressing each bowl at the table.

Ratings & Reviews

No reviews yet.