Warm and Smoky Grilled Pork

Bún Chả Recipe (Vermicelli with Grilled Pork)

The dish consists of three main elements: the marinated meat, the dipping sauce, and the vermicelli with vegetables.

1. Ingredients for the Meat (Chả)

The pork is marinated and divided into two types of patties:

Patties (Chả viên) and Pork Belly (Chả miếng)

• Ground pork: 400 g (for the patties).

• Pork belly: 200 g (cut into thin slices of about 1 cm, for the grilled slices).

• Shallot: 1 (finely minced).

• Garlic: 1 clove (finely minced).

• Fish sauce (Nước mắm): 2 tablespoons.

• Sugar: 1 tablespoon.

• Black pepper: 1/2 teaspoon.

• Vegetable oil: 1 teaspoon.

• (Optional): 1 tablespoon of minced chives or green onion.

2. Ingredients for the Dipping Sauce (Nước Chấm)

This sauce is not just a condiment, but the broth in which the meat is served warm.

• Lukewarm water: 250 ml.

• Sugar: 3 tablespoons (or more, according to taste).

• Fish sauce (Nước mắm): 4 tablespoons.

• Rice vinegar or lime juice: 3 tablespoons.

• Garlic: 1 clove (thinly sliced or minced).

• Red chili pepper: 1 small (sliced, to taste).

• Carrots: 1/2 (cut julienne style or in the shape of small flowers).

• Green papaya: 50 g (or daikon, thinly cut julienne style).

3. Ingredients for Serving (Bún and Herbs)

• Rice vermicelli (Bún): 300 g (thin vermicelli, cooked and drained).

• Lettuce: (Fresh leaves).

• Aromatic Herbs: Fresh Mint, fresh Coriander, Thai Basil (abundant).

Preparation

Phase 1: Marinating the Meat (at least 30 minutes)

1. Marinate the meat: In a bowl, mix the ground pork and the pork belly slices well with all the marinade ingredients (shallot, garlic, fish sauce, sugar, pepper, and oil).

2. Rest: Cover and let marinate in the refrigerator for at least 30 minutes, or ideally for 2–3 hours.

Phase 2: Preparation of the Sauce (Nước Chấm)

1. Dissolve: In a bowl, mix the lukewarm water with the sugar and the fish sauce until the sugar is completely dissolved.

2. Acid and Balance: Add the rice vinegar/lime juice. The sauce must be sweet and sour and flavorful (salted by the fish sauce). Taste and balance the flavors.

3. Aromatics: Add the carrots and the papaya/daikon (julienne). Set aside the garlic and chili pepper, which will be added last, fresh.

Phase 3: Cooking

1. Form the Patties: Form small flat patties with the marinated ground pork.

2. Grill: Heat a grill, a heavy pan or, ideally, a barbecue. Cook the patties and the belly slices until they are well cooked and caramelized, with a nice dark color.

   • Suggestion: For an authentic Hanoi flavor, the meat should have a light hint of char, but without being dry.

Phase 4: Assembly and Service

1. Noodles: Cook the rice vermicelli following the instructions on the package, drain them and rinse with cold water (they are served cold).

2. Finale of the Sauce: Pour the Nước Chấm sauce into small individual bowls. Add the fresh slices of garlic and chili pepper into the sauce.

3. Add the Meat: Put the grilled meat (still hot!) directly into the bowl with the sauce.

4. Service: Serve each bowl of sauce and hot meat together with a plate of cold vermicelli and an abundant plate of fresh herbs and lettuce.

How to Eat Bún Chả

It is eaten as a single dish, not by mixing everything, but by dipping:

1. Take the chopsticks: Grab some rice vermicelli and a leaf of lettuce/herb.

2. Dip: Dip the vermicelli and herbs into the bowl of hot sauce with the meat.

3. Taste: Put the morsel in your mouth, savoring the contrast between the sweet-salty broth, the smoky meat, and the freshness of the herbs.

Bún Chả