Bún Chả
A vibrant, complex bowl originating from Hanoi, combining smoky grilled pork patties with cold rice noodles and a sharp, sweet dipping broth.
45 min
840 kcal
1 portion
Protein
40g
Carbs
95g
Fat
30g
Ingredients
Quantities are for one portion.
- 10 groasted peanuts, crushed
- 20 gsugar
- 70 gdry rice vermicelli noodles (bún)
- 150 gpork (mix of belly slices and mince for patties)
- 20 gfresh herbs (mint, cilantro)
- 1 tbspvegetable oil
- 1lime, juiced
- 1 tspfish sauce
Method
- Season the pork slices and form the pork mince into small, flat patties.
- Heat a grill or a heavy pan. Sear the pork slices and patties in the vegetable oil until charred and cooked through. Keep warm.
- Boil the dry rice vermicelli noodles until soft. Rinse them under cold water to stop cooking and remove starch. Drain well.
- To make the dipping broth (nước chấm), whisk the sugar, lime juice, and fish sauce with half a cup of warm water until balanced to a sweet/sour/salty ratio.
- Place a heap of the cold, drained rice noodles in a bowl.
- Lower the hot, charred pork down into a separate shallow bowl filled with the dipping broth.
- Serve the noodles, fresh herbs, and the broth bowl together. Diners use chopsticks to dip noodles and herbs into the warm pork broth. Top with crushed peanuts.
