Vietnam / Main
Bún chả
Charcoal-grilled pork in a warm sweet-sour broth, with rice vermicelli and herbs.
Ingredients
- Pork belly, thinly sliced400 g
- Minced pork400 g
- Rice vermicelli400 g
- Fish sauce100 ml
- Sugar4 tbsp
- Limes3
- Garlic8 cloves
- Shallots4
- Green papaya or daikon200 g
- Carrot1
- Chillies2
- Mint, perilla, coriander100 g
- Lettuce200 g
- Black pepper1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Marinate the belly slices and the mince separately in fish sauce, sugar, shallot, garlic and pepper for an hour.
Shape the mince into flat patties a centimetre thick; they cook fast and evenly.
Slice the papaya and carrot thin and pickle them in vinegar with sugar for twenty minutes.
Mix the fish sauce, sugar, lime juice, water, garlic and chilli and warm it through; that is the nước chấm.
Boil the vermicelli two minutes, rinse it in cold water and divide it between plates.
Grill the belly and the patties over coals, three minutes a side, to caramelised edges.
Drop the hot meat straight into the warm sauce with the pickles and serve with the noodles, lettuce and herbs.
