Bún Chả

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a closer charcoal-grilled flavour, cook the pork on a very hot ridged pan or under a broiler and allow a little charring on the sugar-marinated edges.
• •If you have time, marinate the pork for 15-20 minutes, but this streamlined version is designed to fit the 30-minute limit.
• •Serve with extra chilli or additional fish sauce at the table for adjustment.

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