World Flavors Cookbook

Bún Chả

Name: Bún Chả
Cook time: 20 min
Cuisine: Vietnam
Ingredients: For the pork: 500g ground pork shoulder 500g pork belly, thinly sliced Marinade: Minced shallots, garlic, fish sauce, black pepper, sugar, dark soy sauce For the broth: 1/2 cup fish sauce 1/2 cup sugar 1/2 cup vinegar 2 cups warm water Pickled green papaya or carrots For serving: Rice vermicelli (bun) Fresh herbs (lettuce, mint, perilla, basil)

A Hanoi specialty featuring charcoal-grilled fatty pork patties served in a bowl of sweet-savory fish sauce broth with rice vermicelli and herbs.

Cuisine: Vietnam

Ingredients

For the pork: 500g ground pork shoulder 500g pork belly, thinly sliced Marinade: Minced shallots, garlic, fish sauce, black pepper, sugar, dark soy sauce For the broth: 1/2 cup fish sauce 1/2 cup sugar 1/2 cup vinegar 2 cups warm water Pickled green papaya or carrots For serving: Rice vermicelli (bun) Fresh herbs (lettuce, mint, perilla, basil)

Instructions

1. Marinate the pork for at least 1 hour. 2. Shape ground pork into small patties. Grill both patties and belly slices over charcoal until charred and fragrant. 3. Prepare the dipping broth by mixing fish sauce, sugar, vinegar, and water. Warm slightly and add pickled papaya/carrots. 4. Place the grilled meat into the bowls of broth. 5. Serve with a plate of rice vermicelli and a large basket of fresh herbs on the side. 6. Dip the noodles into the broth, grab a piece of meat and herbs, and enjoy.