Classic Vietnamese Bún Chả

• •1 lb ground pork shoulder (20-30% fat recommended)
• •1 shallot, large, minced
• •2 cloves garlic, minced
• •1.5 tablespoon fish sauce
• •1 teaspoon sugar
• •0.5 teaspoon black pepper
• •1 tablespoon cooking oil
• •1 teaspoon cornstarch
• •0.8 lb pork belly or shoulder, thinly sliced
• •1 shallot, large, minced
• •2 cloves garlic, minced
• •1.5 tablespoon fish sauce
• •1 teaspoon sugar
• •0.5 teaspoon black pepper
• •1 tablespoon cooking oil
• •1 cup water
• •0.5 cup sugar
• •0.5 cup fish sauce
• •2 tablespoon lime juice, fresh
• •2 tablespoon rice vinegar
• •3 cloves garlic, minced
• •2 small bird's eye chili, thinly sliced
• •0.3 cup pickled carrots/papaya (from Đồ Chua)
• •1 cup green papaya, julienned (or carrots)
• •0.5 cup daikon radish, julienned (optional)
• •1 cup water
• •0.5 cup rice vinegar
• •0.3 cup sugar
• •0.5 teaspoon salt
• •1 lb fresh thin rice vermicelli noodles (bún tươi)
• •1 head green leaf lettuce, washed and torn
• •0.5 cup fresh mint leaves
• •0.5 cup fresh perilla leaves (tía tô)
• •0.3 cup fresh cilantro, chopped
• •1 medium cucumber, sliced
• •0.3 cup roasted peanuts, crushed (optional)

Instructions

1. 1

   Prepare Đồ Chua (Pickled Vegetables): In a small saucepan, combine 1 cup water, 0.5 cup rice vinegar, 0.25 cup sugar, and 0.5 teaspoon salt. Heat gently over medium-low heat, stirring until sugar and salt are fully dissolved. Remove from heat and let cool completely. In a bowl, combine julienned green papaya and/or daikon radish. Pour the cooled pickling liquid over them. Let sit for at least 30 minutes, or ideally 1 hour, stirring occasionally. Drain before serving, reserving some for the dipping sauce.

2. 2

   Marinate Chả Băm (Minced Pork Patties): In a bowl, combine ground pork, 1 large minced shallot, 2 cloves minced garlic, 1.5 tablespoon fish sauce, 1 teaspoon sugar, 0.5 teaspoon black pepper, 1 tablespoon cooking oil, and 1 teaspoon cornstarch. Mix thoroughly with your hands until well combined and slightly sticky. Form into small, flat patties (about 1.5-2 inches diameter, 0.5 inch thick). Arrange on a plate, cover, and refrigerate for at least 30 minutes, or up to 2 hours.

3. 3

   Marinate Chả Miếng (Sliced Pork): In a separate bowl, combine thinly sliced pork belly/shoulder, 1 large minced shallot, 2 cloves minced garlic, 1.5 tablespoon fish sauce, 1 teaspoon sugar, 0.5 teaspoon black pepper, and 1 tablespoon cooking oil. Mix well, ensuring all slices are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

4. 4

   Prepare Nước Chấm (Dipping Sauce): In a small saucepan, combine 1 cup water and 0.5 cup sugar. Heat over medium-low heat, stirring until sugar is fully dissolved. Remove from heat and let cool slightly. Stir in 0.5 cup fish sauce, 2 tablespoon fresh lime juice, and 2 tablespoon rice vinegar. Add 3 cloves minced garlic and 2 small thinly sliced bird's eye chilies. Taste and adjust sweetness, sourness, and saltiness as needed. The sauce should be balanced. Just before serving, stir in about 0.25 cup of the drained Đồ Chua (pickled vegetables).

5. 5

   Cook Vermicelli Noodles: Bring a large pot of water to a rolling boil. Add the fresh thin rice vermicelli noodles and cook according to package directions (usually 1-2 minutes for fresh noodles, or until tender). Drain immediately and rinse thoroughly under cold water to prevent sticking and stop the cooking process. Drain well and set aside.

6. 6

   Prepare Fresh Herbs and Vegetables: Wash and thoroughly dry all fresh herbs (lettuce, mint, perilla, cilantro) and cucumber slices. Arrange them on a serving platter.

7. 7

   Grill the Pork: Preheat a grill pan, outdoor grill, or broiler to medium-high heat. Lightly brush the grill grates or pan with oil. Grill the Chả Miếng (sliced pork) first. Cook for 2-4 minutes per side, or until nicely charred and cooked through. Remove and set aside. Next, grill the Chả Băm (minced pork patties). Cook for 3-5 minutes per side, or until deeply golden brown and cooked through. Ensure they are cooked thoroughly in the center. For an authentic touch, you can briefly dip the cooked pork (both types) into a small amount of the warm Nước Chấm sauce just before serving, to infuse more flavor and keep them moist.

8. 8

   Assemble and Serve: Arrange individual bowls with a bed of fresh vermicelli noodles. Top generously with grilled Chả Băm patties and Chả Miếng slices. Serve alongside the platter of fresh herbs and vegetables. The Nước Chấm (dipping sauce) is served in a separate small bowl for each diner, typically warm, with the pickled vegetables floating in it. Diners will take noodles, pork, and herbs, dip them into the Nước Chấm, and enjoy. Garnish with crushed roasted peanuts if desired.

Chef's Tips

• 💡Marinating Time is Key: For the best flavor, marinate the pork for at least 1 hour, or up to 4 hours in the refrigerator. This allows the flavors to deeply penetrate the meat.
• 💡Don't Overcook the Noodles: Fresh vermicelli cooks very quickly. Overcooking will make them mushy. Rinsing with cold water immediately after draining is crucial to prevent sticking and stop the cooking process.
• 💡Balance the Nước Chấm: The dipping sauce is the soul of Bún Chả. Taste and adjust. It should be a perfect balance of sweet, sour, salty, and a hint of spicy. Don't be afraid to add more lime, sugar, or fish sauce to your preference.
• 💡Grilling for Flavor: The slight char on the pork from grilling is essential for authentic Bún Chả flavor. Don't be afraid to get some good browning and smoky notes.
• 💡Authentic Herbs: While lettuce, mint, and cilantro are common, seek out Vietnamese perilla (tía tô) for a truly authentic experience. Its unique flavor greatly enhances the dish.
• 💡Warm Sauce: Serving the Nước Chấm slightly warm enhances its aroma and flavor. You can gently reheat it in a small saucepan if it cools down too much before serving.