Bún chả
Charcoal-grilled pork in a warm sweet-sour broth, with rice vermicelli and herbs.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Marinate the belly slices and the mince separately in fish sauce, sugar, shallot, garlic and pepper for an hour.
Shape the mince into flat patties a centimetre thick; they cook fast and evenly.
Slice the papaya and carrot thin and pickle them in vinegar with sugar for twenty minutes.
Mix the fish sauce, sugar, lime juice, water, garlic and chilli and warm it through; that is the nước chấm.
Boil the vermicelli two minutes, rinse it in cold water and divide it between plates.
Grill the belly and the patties over coals, three minutes a side, to caramelised edges.
Drop the hot meat straight into the warm sauce with the pickles and serve with the noodles, lettuce and herbs.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: stuart_spivack · CC BY 2.0