Bún Chả

Name: Bún Chả
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 10 oz. pork belly; 8 oz. pork shoulder; 2 cloves garlic; 1 large red onion; 4 tablespoons vegetable oil; 1½ tablespoon brown sugar; 3 tablespoons nuoc mam; ½ teaspoon black pepper; 2 cloves garlic; ¼ teaspoon salt; 1 tablespoon vegetable oil; 2 large carrots; ½ green papaya; 1 turnip; 1 teaspoon salt; ⅓ cup caster sugar; ½ cup rice vinegar; 1 teaspoon salt; 16 oz. rice vermicelli; ½ bunch cilantro; ½ bunch Thai basil; A few leaves perilla; A few leaves lettuce; ½ cup boiling water; ½ cup nuoc mam; ½ cup rice vinegar; 3 tablespoons sugar; 1 red hot pepper; A few slices carrots; A few slices green papayas

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Rest Time
2 hrs
Total Time
1 hr 20 mins
Servings
4 people
Course
Main Course
Cuisine
Asian, Vietnamese

Bún Chả

Parker Hill

Report

Bún chả is a delicious Vietnamese dish made from grilled pork over rice noodles, and served with a side dish of dipping sauce.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

For the meat

10 oz. pork belly
8 oz. pork shoulder , chopped
2 cloves garlic , peeled and chopped
1 large red onion , peeled and very finely chopped
4 tablespoons vegetable oil (for cooking)

For the meat marinade

1½ tablespoon brown sugar
3 tablespoons nuoc mam (fish sauce)
½ teaspoon black pepper
2 cloves garlic , finely chopped
¼ teaspoon salt
1 tablespoon vegetable oil

For vegetables and marinade

2 large carrots , peeled and sliced very thinly
½ green papaya , peeled, and sliced very thinly
1 turnip , peeled, and sliced very thinly
1 teaspoon salt
⅓ cup caster sugar
½ cup rice vinegar
1 teaspoon salt

For the side

16 oz. rice vermicelli (bún)
½ bunch cilantro
½ bunch Thai basil
A few leaves perilla (or shiso)
A few leaves lettuce

For the dipping sauce (a small bowl per person)

½ cup boiling water
½ cup nuoc mam (fish sauce)
½ cup rice vinegar (or lime juice)
3 tablespoons sugar
1 red hot pepper , finely chopped
A few slices carrots , marinated in the sauce
A few slices green papayas , marinated in the sauce

Add to Shopping List

Instructions

Vegetable marinade

In a large glass jar, combine the vegetables and salt and set aside for 15 minutes.
Rinse and dry the vegetables with a cloth.
In a jar, dissolve the sugar in the rice vinegar. Add the slices of carrot, green papaya and white turnip.
Refrigerate for 2 hours.

Side

In a saucepan, boil some water. Cook the dried rice vermicelli as indicated on the package.
After cooking, drain the vermicelli and place under cool running water until lukewarm.
Drain, and arrange the vermicelli in a large dish.

Service sauce

Mixing all the ingredients of the sauce.
Add a few slices of reserved carrots, turnips and green papaya to the sauce.

Pork

Separate all the ingredients in half to marinate the 2 meats.
In two containers, marinate the pork belly and ground pork shoulder separately with finely chopped red onion and garlic and all the meat marinade ingredients except the oil. Mix well.
Refrigerate for 1 hour.
Pour the tablespoon of oil into the ground pork shoulder meat. Mix well.
Form small meatballs the size of a ping-pong ball, flatten them a little, and set aside.
In a skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
Brown the meatballs well on both sides.
In another skillet, heat 2 tablespoons vegetable oil over medium-high heat, then lower to medium heat and brown the pork belly slices on both sides.

Assembly of the dish

Arrange the meats, rice vermicelli, aromatic herbs and romaine salad in a large dish.
In the large dish, place a small bowl of sauce with a few slices of carrots, turnip and green papaya.