Bún chả
Hanoi’s favourite lunch: chargrilled pork patties in a sweet and tangy dipping broth, with cool rice vermicelli and fresh herbs.
- 45 min30 prep · 15 cook
- MediumDifficulty
- 640 kcalper serving
Ingredients
- Rice vermicelli300 g
- Minced pork500 g
- Shallots, finely chopped2
- garlic3 cloves
- Fish sauce5 tbsp
- Sugar4 tbsp
- Lime juice3 tbsp
- Red chilli, sliced1
- Carrot, thinly sliced1
- Lettuce1
- Fresh mint, coriander and Thai basil1 cup
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the pork with the shallots, 2 garlic cloves, 2 tbsp fish sauce, 1 tbsp sugar and pepper. Shape into small flat patties and chill.
- 2
For the dipping broth, dissolve the remaining sugar and fish sauce in 300 ml warm water. Add the lime juice, chilli, the last garlic clove and the carrot.
- 3
Cook the vermicelli, rinse under cold water and drain well.
- 4
Grill the patties over a hot barbecue or griddle until charred and cooked through.
- 5
Drop the hot patties into bowls of the dipping broth.
- 6
Serve with the noodles, lettuce and herbs on the side for dipping.
Tips and questions
- Can I cook the pork without a grill?
- Yes, use a very hot griddle pan or the oven grill until charred at the edges; you lose some smoke but keep the caramelisation.
- How is it eaten?
- Dip noodles, herbs and lettuce into the bowl of warm dipping sauce with the pork, a bite at a time.
- Can I prepare it ahead?
- Marinate the patties and make the sauce up to a day ahead; grill the pork just before serving.
Enjoy your meal!
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