Entree: Vietnam – Hanoi – Bún Chả (grilled pork with rice vermicelli)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) ground pork (for patties)
- 1 lb (454 g) pork belly, sliced into 1/4-inch (6 mm) pieces
- 3 tbsp (45 ml) fish sauce, divided
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) sugar
- 2 tbsp (30 ml) honey or palm sugar
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) rice vermicelli (bún)
- 1 cup (240 ml) hot water (for softening noodles if needed)
- 1 cup (240 g) pickled carrot and daikon (carrot 1 medium + daikon 1/2, julienned), or quick-pickled
- 4 oz (115 g) lettuce leaves, washed and torn
- 1/2 cup (15 g) Thai basil leaves
- 1/2 cup (15 g) fresh mint leaves
- 1/2 cup (15 g) cilantro leaves
- 2 small Thai chiles, thinly sliced (optional)
- Lime wedges for serving
- For nuoc cham dipping broth:
  - 1/3 cup (80 ml) fish sauce
  - 1/2 cup (120 ml) warm water
  - 3 tbsp (45 ml) sugar
  - 3 tbsp (45 ml) lime juice or to taste
  - 2 tbsp (30 ml) rice vinegar
  - 2 cloves garlic, minced
  - 1-2 small Thai chiles, thinly sliced
- For patties: 1 egg (optional, to bind)

Instructions

1. Make marinades: In a bowl combine 2 tbsp fish sauce, 2 tbsp sugar, 1 tbsp honey, 1 clove minced garlic, 1 tbsp minced shallot, 1 tsp black pepper, and 1 tbsp vegetable oil. Reserve half for pork belly and use the other half to mix with the ground pork (add the egg if using). Form the ground pork into small patties about 2.5 inches (6 cm) wide.
2. Marinate pork belly slices and patties for at least 30 minutes, up to 2 hours, refrigerated.
3. Prepare nuoc cham: Whisk together 1/3 cup fish sauce, 1/2 cup warm water, 3 tbsp sugar until dissolved. Add 3 tbsp lime juice, 2 tbsp rice vinegar, 2 minced garlic cloves, and sliced chiles; adjust sweetness and acidity to taste. Set aside chilled.
4. Cook vermicelli: Soak or cook rice vermicelli according to package instructions until tender, drain, rinse with cold water, toss lightly with a little oil to prevent sticking, and set aside.
5. Grill or pan-fry pork: Heat a grill or cast-iron skillet over medium-high. Brush grates or pan with oil. Grill pork belly slices 3–4 minutes per side until charred and cooked through. Cook patties 3–4 minutes per side until caramelized and cooked to 160°F (71°C).
6. Warm pickles and herbs: If pickled carrots/daikon are chilled, bring to room temperature. Arrange lettuce, herbs, and lime wedges on a serving plate.
7. Serve: Place grilled pork and patties in a shallow bowl or platter. Serve with bowls of vermicelli, herbs, pickles, lime, sliced chiles, and the nuoc cham dipping broth. To eat, place vermicelli and herbs in a bowl, add pieces of pork, and spoon nuoc cham over or dip as preferred.