Bún chả
Ingredients
- 400 gPork belly (thinly sliced)
- 400 gGround pork (for the patties)
- 2 pcGarlic (minced)
- 1 pclemongrass (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 4 tbspfish sauce (for marinade and sauce)
- 3 tbspBrown sugar
- 400 grice vermicelli (cooked and drained)
- 1 pcCarrot (thinly sliced)
- 0.5 pcCucumber (sliced)
- 50 mlRice vinegar
- 2 tbspLime juice
- 1 pcMint fresh (leaves only)
- 1 pcFresh cilantro
- 2 pcLittle gem lettuce (washed)
- 0.5 pcGreen papaya (peeled and thinly sliced)
Method
Grilled pork belly and tender patties, charred over fire. The warm dipping broth is balanced by the acidity of vinegar and the crunch of vegetable pickles.
- 1
Slice the pork belly into 3mm slices. Mix the minced pork with the garlic, lemongrass, and chopped spring onions. Season with fish sauce, brown sugar, and pepper. Let rest for 30 minutes: the meat must absorb the flavors.
- 2
Slice the carrot, cucumber, and green papaya into thin rounds or cubes. Immerse them in a mixture of rice vinegar and sugar. They should remain crunchy while providing a touch of acidity.
- 3
Form small patties with the minced pork. Sear the belly and the patties on a very hot grill. We are looking for a brown and caramelized surface while keeping a juicy center.
- 4
Mix the fish sauce, lime juice, sugar, and a little warm water. The taste should be balanced between salty and sour. Serve the meats in this broth with the rice vermicelli and fresh herbs on the side.
Frequently asked questions
How do you get this dish right?
- Don't be afraid to let the edges of the meat char slightly; that smoky flavor is essential.
- Serve the broth warm, never boiling, to avoid instantly wilting the fresh herbs.
How long does this dish keep?
Grilled meat keeps for 2 days in the fridge. Reheat quickly in a pan to maintain crispness.
