House recipe
🥓 Bún chả
Caramelised pork patties and pork belly served in a tangy fish sauce broth with noodles, herbs and quick pickles.
Allergens. Contains: Fish. May contain, depending on the brands you buy: Crustaceans.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 400 g pork mince
- 250 g pork belly, rind removed, very thinly sliced
- 2 shallot, finely chopped
- 3 cloves garlic, finely chopped, divided
- 5 tbsp fish sauce, divided
- 4 tbsp sugar, divided
- 1 tsp black pepper
- 1 tbsp sunflower oil
- 1 carrot, thinly sliced
- 3 tbsp white vinegar
- 1 lime, juiced
- 1 fresh red chilli, sliced
- 250 g rice vermicelli
- 1 small head lettuce, leaves separated
- a handful mint
- a handful fresh coriander
Method
- In one bowl, mix the mince with half the shallots, 1 clove of garlic, 1½ tbsp fish sauce, 1 tbsp sugar and half the pepper. Season the belly the same way in a second bowl. Leave both for 20 minutes.
- For the pickles and broth, dissolve 2 tbsp sugar in 300 ml warm water with the vinegar, 2 tbsp fish sauce and the lime juice. Add the carrot, the remaining garlic and the chilli.
- Cook the vermicelli according to the packet, rinse under cold water and drain well.
- Shape the mince into small flat patties. Brush the patties and belly slices with oil and cook under a very hot grill or in a griddle pan for 3–4 minutes a side until caramelised and cooked through.
- Drop the hot pork into bowls of the dipping broth.
- Serve with the noodles, lettuce and herbs on the side; dip noodles and leaves into the broth as you eat.