Bún chả

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.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 1256
• Protein: 35 g
• Carbs: 103 g
• Fat: 74 g

Ingredients

• 400 g Pork belly ( thinly sliced )
• 400 g Ground pork ( for the patties )
• 2 piece Garlic ( minced )
• 1 piece lemongrass ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 4 tbsp fish sauce ( for marinade and sauce )
• 3 tbsp Brown sugar
• 400 g rice vermicelli ( cooked and drained )
• 1 piece Carrot ( thinly sliced )
• 0.5 piece Cucumber ( sliced )
• 50 ml Rice vinegar
• 2 tbsp Lime juice
• 1 piece Mint fresh ( leaves only )
• 1 piece Fresh cilantro
• 2 piece Little gem lettuce ( washed )
• 0.5 piece Green papaya ( peeled and thinly sliced )

Instructions

1. Meat marinade

   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. Quick pickles

   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. Cooking the meat

   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. Broth and plating

   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.

Chef's tips

• 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.

Storage

Grilled meat keeps for 2 days in the fridge. Reheat quickly in a pan to maintain crispness.