Vietnamese Grilled Pork & Vermicelli (Bún Chả)
ID: e096e0d7...
Bún Chả is a classic Vietnamese dish featuring flavorful grilled pork patties and sliced pork belly served over soft rice vermicelli noodles, fresh herbs, a crunchy pickled salad, and a warm, savory-sweet dipping sauce.
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🍳 Cooking Flow
Prepare the caramel sauce by boiling sugar and water until golden brown, then thinning with hot water. → Marinate the sliced pork and minced pork patties separately with garlic, shallots, fish sauce, oyster sauce, and caramel sauce for at least 2 hours. → Prepare the sweet and sour dipping sauce and the pickled carrot-kohlrabi salad in advance. → Grill the marinated pork slices and patties in a preheated oven at 200°C (392°F) for 30-35 minutes, flipping halfway. → Boil and rinse the vermicelli, then serve everything warm with fresh greens.
Cooking Steps
Brief Cooking Order
Prepare the caramel sauce by boiling sugar and water until golden brown, then thinning with hot water. → Marinate the sliced pork and minced pork patties separately with garlic, shallots, fish sauce, oyster sauce, and caramel sauce for at least 2 hours. → Prepare the sweet and sour dipping sauce and the pickled carrot-kohlrabi salad in advance. → Grill the marinated pork slices and patties in a preheated oven at 200°C (392°F) for 30-35 minutes, flipping halfway. → Boil and rinse the vermicelli, then serve everything warm with fresh greens.
Introduction
Bún Chả is a classic Vietnamese dish featuring flavorful grilled pork patties and sliced pork belly served over soft rice vermicelli noodles, fresh herbs, a crunchy pickled salad, and a warm, savory-sweet dipping sauce.
Step 1
Make the caramel sauce: Combine 70g sugar and 120ml water in a pan. Boil on high heat without stirring until the mixture turns a deep caramel color. Carefully add 150ml hot water, tilt the pan to dissolve the sugar completely, and let it cool to room temperature.
Step 2
Marinate the meat: Slice the pork shoulder/belly into thin pieces and set aside. Finely mince the shallots and garlic. Divide the minced shallots, garlic, fish sauce, and oyster sauce equally between the sliced pork and the minced pork. Add 5 tbsp of caramel sauce to the sliced pork, and 3 tbsp of caramel sauce to the minced pork. Mix both thoroughly. Cover and marinate in the fridge for at least 2 hours (or overnight).
Step 3
Prepare the dipping sauce: In a bowl, combine 25g sugar and 15-18ml lemon juice. Pour in 175ml room temperature water and stir until the sugar is fully dissolved. Slowly add 15-20ml fish sauce while tasting, stopping when it reaches your desired saltiness. Prepare this 2-3 hours in advance to let the flavors meld.
Step 4
Make the quick salad: Peel and slice the carrots and kohlrabi into bite-sized, thin decorative shapes. Toss them with 25g sugar and let sit for 30 minutes to draw out moisture and keep them crunchy. Drain any excess liquid, then mix in 15ml lemon juice (or vinegar) and 3/4 tsp salt. Adjust to taste.
Step 5
Grill the meat: Preheat your oven to 200°C (392°F). Lay the sliced pork flat on a grilling tray. Shape the minced pork into flat, round patties and place them on the tray. Brush the meat with a thin layer of oil. Bake for 30-35 minutes, flipping the meat after 20 minutes and brushing with more oil to prevent drying.
Ingredients List
Important Notes
Choose pork cuts with a bit of fat (like pork shoulder or pork belly) so the grilled meat remains juicy and tender.
Preparing the dipping sauce and the quick salad a few hours in advance significantly enhances their flavor development.
Soaking the cooked rice vermicelli in hot water briefly after draining helps remove excess starch, keeping the strands loose and non-sticky.
If you do not have an oven or a charcoal grill, pan-frying the marinated pork in a skillet is a suitable alternative.
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