Bún Chả

Nutrition · per serving

Steps

1. 1

   Bring a medium saucepan of water to the boil for the vermicelli. At the same time, preheat a grill pan, cast-iron pan, or broiler until very hot. In a bowl, combine the pork mince with half of the minced garlic, half of the shallot, 15 ml fish sauce, 10 g brown sugar, the black pepper, and 5 ml neutral oil. Mix just until tacky, then shape into 6 small flat patties for faster, more even cooking. In a second bowl, toss the sliced pork belly with the remaining garlic, remaining shallot, 15 ml fish sauce, 8 g brown sugar, and 5 ml neutral oil.

   200 g pork mince3 cloves garlic, finely minced1 small shallot, finely minced30 ml fish sauce18 g light brown sugar1 g ground black pepper10 ml neutral oil180 g pork belly, thinly sliced
2. 2

   Whisk together the dipping broth: warm water, 45 ml fish sauce, lime juice, rice vinegar, 24 g brown sugar, 1 clove minced garlic, and the sliced chilli until the sugar dissolves. Taste and adjust toward a balanced sweet-sour-salty profile; it should taste slightly stronger than ideal on its own because the noodles and herbs will mellow it.

   120 ml warm water45 ml fish sauce30 ml lime juice15 ml rice vinegar24 g light brown sugar1 clove garlic, finely minced1 small red chilli, thinly sliced
3. 3

   Cook the rice vermicelli according to the packet, usually 3-4 minutes, until just tender. Drain, rinse briefly under cool water to stop carryover cooking, and drain well so the noodles stay springy rather than gummy.

   120 g dried rice vermicelli
4. 4

   Grill or sear the pork belly over high heat for 2-3 minutes per side until caramelised, lightly charred at the edges, and cooked through. Grill or sear the patties for 3-4 minutes per side until browned, slightly smoky, and the centre reaches a safe doneness. If using a pan indoors, work in batches to avoid steaming the meat.

   180 g pork belly, thinly sliced200 g pork mince
5. 5

   Transfer the hot grilled pork belly and patties directly into the dipping broth or serve them alongside it; letting the meat sit in the sauce for 1-2 minutes gives the classic bún chả effect, where charred pork juices enrich the broth.

   180 g pork belly, thinly sliced200 g pork mince120 ml warm water45 ml fish sauce30 ml lime juice15 ml rice vinegar24 g light brown sugar1 clove garlic, finely minced1 small red chilli, thinly sliced
6. 6

   Divide the vermicelli between 2 bowls or plates. Arrange the lettuce, mint, coriander, Thai basil, cucumber, pickled carrot and daikon, and lime wedges alongside. Serve the pork with the dipping broth so each diner can combine noodles, herbs, vegetables, and pork a bite at a time.

   120 g dried rice vermicelli60 g lettuce leaves10 g mint leaves10 g coriander leaves10 g Thai basil leaves80 g cucumber, thinly sliced80 g pickled carrot and daikon1 lime lime, cut into wedges

Origin & History

Bún Chả is a classic Hanoi dish of grilled pork served with rice noodles, herbs, and a sweet-sour fish sauce dipping broth. It is especially associated with northern Vietnam, where the contrast of smoky meat, cool herbs, and light noodles defines the dish. Traditionally the pork is cooked over charcoal, which gives the hallmark aroma.