Bún chả

Ingredients

• 700 g minced or thinly sliced pork shoulder
• 400 g rice vermicelli
• 7 tbsp nuoc cham fish sauce
• 4 tbsp cane sugar
• 4 tbsp rice vinegar or lime juice
• 300 ml hot water
• 3 cloves garlic
• 1 tbsp neutral oil
• to taste ground black pepper
• 1 piece fresh chili
• 250 g pickled carrot and radish
• 1 bunch fresh mint
• 1 bunch fresh cilantro
• 8 leaves crisp lettuce

Method

1. Mix the pork with some of the fish sauce, sugar, crushed garlic, oil, and pepper; knead until the meat becomes sticky and shiny, then let rest while preparing the rest.
2. Form small patties if the pork is minced, or separate the strips if the pork is sliced; the pieces should be thin enough to grill quickly and caramelize on the edges.
3. Whisk the hot water with the remaining fish sauce, sugar, acid, and a little garlic until you get a clear, sweet-and-savory, and highly fragrant sauce; keep warm.
4. Cook the rice vermicelli in simmering water until supple but not mushy, then rinse under cold water until they no longer stick together.
5. Heat a grill, plancha, or large skillet until a drop of water sizzles instantly; sear the pork without packing it down, until it is well browned, smoky in places, and still juicy in the center.
6. Plunge the grilled pork into the warm sauce right off the heat, so the caramelized juices flavor the broth and the meat tenderizes slightly.
7. Rinse and spin-dry the mint, cilantro, and lettuce; the leaves should be fresh, dry, and crisp to contrast with the hot pork.
8. Serve in bowls or on separate plates with the vermicelli, pork in its sauce, herbs, lettuce, pickles, and sliced chili at the table; each bite is dipped into the sauce before eating.

Nutrition

Per serving

Energy

832.8 kcal

Protein

44.35 g

Carbohydrate

91.63 g

Fat

30.51 g

Fibre

5.39 g

Calcium

19.52 mg

Iron

1.21 mg

Magnesium

16.03 mg