Bún Chả
Jump to recipeIngredients
- 1.5 pounds (680 grams) pork shoulder or pork belly, cut into 0.5-inch thick slices
- 3 tablespoons (45 milliliters) fish sauce
- 2 tablespoons (25 grams) sugar
- 1 tablespoon (15 milliliters) soy sauce
- 2 tablespoons (30 milliliters) neutral oil
- 3 cloves garlic, minced
- 1 teaspoon (5 grams) black pepper
- 1 teaspoon (5 grams) ground coriander
- 8 ounces (225 grams) dried vermicelli noodles
- 3 tablespoons (45 milliliters) fish sauce for sauce
- 2 tablespoons (25 grams) sugar for sauce
- 2 tablespoons (30 milliliters) rice vinegar
- 1 tablespoon (15 milliliters) lime juice
- 1 red Thai chili, sliced thin
- 1 carrot, julienned
- 1 cup (100 grams) fresh lettuce, shredded
- 0.5 cup (20 grams) fresh mint leaves
- 0.5 cup (20 grams) fresh cilantro leaves
Instructions
- 1
Combine 3 tablespoons fish sauce, 2 tablespoons sugar, soy sauce, oil, minced garlic, black pepper, and ground coriander in a bowl, stirring until sugar dissolves completely.
- 2
Add pork slices to the marinade, ensuring each piece is well coated, and refrigerate for at least 2 hours or overnight for deeper flavor.
- 3
Prepare the dipping sauce by mixing 3 tablespoons fish sauce, 2 tablespoons sugar, 3 tablespoons warm water, rice vinegar, and lime juice in a small bowl until sugar dissolves, then add sliced chili and let sit for 10 minutes.
- 4
Bring a large pot of water to boil and cook vermicelli noodles according to package directions, typically 4-5 minutes, then drain and rinse with cold water until completely cooled.
- 5
Heat a grill or grill pan to high heat (about 450 degrees Fahrenheit or 230 degrees Celsius) for 5 minutes until very hot.
- 6
Grill marinated pork slices for 3-4 minutes per side until charred and cooked through, with internal temperature reaching 160 degrees Fahrenheit (71 degrees Celsius).
- 7
Transfer cooked pork to a serving plate and let rest for 2 minutes.
- 8
Arrange cooled noodles in bowls or on a platter, then top with grilled pork, shredded lettuce, carrot, mint, and cilantro.
- 9
Serve with small bowls of dipping sauce on the side and encourage diners to pour sauce over noodles and dip pork pieces before eating.