Bún Chả — Print

Bún Chả

Charred pork slices glazed with caramelized fish sauce and sugar create irresistible depth in this Vietnamese classic, served over cool rice noodles with fresh herbs and a tangy dipping sauce. The marinade infuses tender pork belly with fragrant coriander and garlic, while grilling adds smoky char that elevates every bite. Perfect for summer entertaining or when you want restaurant-quality flavor at home.

Ingredients

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

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.

Add pork slices to the marinade, ensuring each piece is well coated, and refrigerate for at least 2 hours or overnight for deeper flavor.

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.

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.

Heat a grill or grill pan to high heat (about 450 degrees Fahrenheit or 230 degrees Celsius) for 5 minutes until very hot.

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).

Transfer cooked pork to a serving plate and let rest for 2 minutes.

Arrange cooled noodles in bowls or on a platter, then top with grilled pork, shredded lettuce, carrot, mint, and cilantro.

Serve with small bowls of dipping sauce on the side and encourage diners to pour sauce over noodles and dip pork pieces before eating.