Cherry & Dennis Recipes
Vietnamese Grilled Pork Bún Chả
越式烤豬肉米線
Recipe overview
Vietnamese caramelised pork slices and patties are served with cool rice vermicelli, herbs and a tangy fish-sauce dipping broth.
01
Ingredients
Main ingredients
- 350 g Thinly sliced pork shoulder or pork collar
- 250 g minced pork
- 250 g rice vermicelli
- 4 piece shallots
- 4 clove garlic
Sauce
- 5 tbsp Fish sauce
- 4 tbsp sugar
- 3 tbsp white vinegar
- 250 ml water
- 1 piece chilli
Seasoning
- 1/2 tsp Black pepper
- 2 tbsp cooking oil
Garnish
- 1 piece cucumbers
- 30 g mint leaves
- 30 g coriander
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- pot
- colander
- frying pan
- spatula
- tongs
- serving plate
03
Steps
Step 1
Chop shallots and garlic
Finely chop the shallots and garlic and divide them into two portions.
Step 2
Marinate the pork slices
Mix the sliced pork with half the aromatics, 1 tablespoon fish sauce, 1 tablespoon sugar, black pepper and 1 tablespoon oil; marinate 30 minutes.
Step 3
Season the minced pork
Mix the minced pork with the remaining aromatics, 1 tablespoon fish sauce and 1 tablespoon sugar in one direction until sticky.
Step 4
Shape the patties
With damp hands, shape the mince into 8 flat round patties about 1.5 cm thick.
Step 5
Make the dipping broth
Dissolve the remaining fish sauce, sugar and vinegar in 250 ml warm water, then add sliced chilli.
Step 6
Cook the vermicelli
Cook the vermicelli until tender, rinse under cold water and drain thoroughly.
Step 7
Prepare herbs and cucumber
Cut the cucumber into batons and wash and dry the mint and coriander; keep them separate.
Step 8
Sear the pork slices
Heat a frying pan over high heat and sear the pork slices in batches for 2 to 3 minutes per side until caramelised and cooked through.
Step 9
Cook the patties
Add the remaining oil and cook the patties for 3 to 4 minutes per side until the centre reaches 71°C.
Step 10
Rest the cooked pork
Rest the pork slices and patties on a plate for 3 minutes, keeping their juices.
Step 11
Arrange noodles and herbs
Arrange the cool vermicelli, cucumber, mint and coriander separately on a family platter with the dipping broth beside it.
Step 12
Serve the Bún Chả
Add the hot pork slices and patties to the platter and dip each serving into the fish-sauce broth.
Common mistakes
- Do not crowd the pan; cook in batches so the pork caramelises instead of steaming.
Tips
Balance the dipping broth between tangy, sweet and salty before adding chilli.
