Vietnamese bún chả
Grilled pork, rice noodles, pickled vegetables and fresh herbs, served with a sweet-and-sour fish sauce. Serves 4; times are approximate.
This Hanoi-style version combines pork patties and pork belly with rice noodles, pickled vegetables and a dipping sauce. Serve the components separately so everyone can combine them as they like.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Pickle the vegetables
Mix the carrots, green papaya and turnip with 1 teaspoon of salt. Leave them for 15 minutes, then rinse and drain. Dissolve the caster sugar in the rice vinegar, add the vegetables and leave them to pickle for 2 hours.
Ready to continue when: The vegetables are covered with the vinegar-and-sugar mixture and have rested for 2 hours.
15 min - 02
Cook the noodles
Cook the rice noodles in water according to the package instructions. Drain and rinse them under cold running water.
Ready to continue when: The noodles are tender as directed on the package and well drained.
- 03
Make the sauce
Mix the water, fish sauce, rice vinegar, 3 tablespoons of caster sugar, the 2 reserved garlic cloves and the chili. Stir until the sugar dissolves. Add some of the pickled vegetables if desired.
Ready to continue when: The sugar has dissolved and the sauce is thoroughly mixed.
5 min - 04
Marinate the pork
Mix the ground pork shoulder and pork belly with the onion, 4 garlic cloves, brown sugar, 3 tablespoons of fish sauce, pepper, ¼ teaspoon of salt and 1 tablespoon of oil. Refrigerate for 1 hour.
Ready to continue when: The meat is evenly mixed and has rested in the refrigerator for 1 hour.
10 min - 05
Shape and cook the pork
Shape the marinated pork shoulder into small, flat patties. Heat the remaining oil in a pan and cook the patties and pork belly slices in batches, turning them so they brown on both sides.
Ready to continue when: The patties and pork belly are browned on both sides and thoroughly cooked.
20 min - 06
Serve
Arrange the noodles, pork, pickled vegetables, cilantro, Thai basil, perilla and lettuce separately. Serve the sauce on the side for dipping.
Ready to continue when: All components are arranged and the sauce is served separately.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Manejo integrado de Zabrotes subfasciatus en el frijol común (Phaseolus vulgaris), desafíos y estrategias decontrol para la seguridad alimentaria | OpenAlex openalex.org/W7204727540
State: Published after documentary validation; no “Tested” label is shown.