Bún Chả
513kcal48.9g protein23.9g fat24g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains fish · sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish — check the label
Restrictions
ContainsfishIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (herbs) · dairy (herbs) · egg (herbs) · peanut (herbs) · tree nut (herbs) · sesame (herbs) · soy (herbs) · shellfish (herbs)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb | ground pork |
| 1 lb | pork belly or shoulder, thinly sliced |
| ½ cup | fish sauce |
| ⅓ cup | sugar |
| 4 clove | garlic |
| 2 unit | shallot, minced |
| 12 oz | rice vermicelli |
| ¼ cup | lime juice |
| 1 unit | carrot, thinly sliced |
| 3 cup | fresh herbs |
Steps
- marinate30 minboth pork mixtures evenly seasonedSeason the sliced pork and ground pork with fish sauce, sugar, shallot and garlic. Shape the ground portion into small flat patties so it cooks at the same pace as the sliced meat.
- simmer5 minsugar dissolved and dipping broth balanced sweet-sour-saltyDissolve sugar in warm water, then add fish sauce and lime. The broth should taste lighter than straight dipping sauce because diners eat spoonfuls with the pork.
- boil5 minvermicelli tender but resilientCook the rice vermicelli, rinse cool and drain thoroughly. Clumped or wet noodles make the assembled bites heavy and dilute the broth.
- grill12 minpork caramelized with dark edges and cooked throughGrill patties and sliced pork over very high heat in uncrowded batches. The smoky char is structural to the dish, not merely cosmetic browning.
- mix5 minpickled vegetables lightly softened but crispDress the carrot with a little of the sweet-sour broth and let it soften briefly while keeping crunch.
- rest3 mincomponents arranged separately for diner assemblyPut grilled pork into bowls of dipping broth and serve alongside noodles, herbs and pickled vegetables so each bite can be assembled and dipped rather than tossed as a salad.