Authentique Bún Chả - Rice Vermicelli with Grilled Pork
An authentic Vietnamese Bun Cha recipe: marinated grilled pork, crunchy vegetables and vermicelli with a sweet and sour nuoc mam sauce.
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Servings: 4 people
Calories: 1954kcal
Ingredients
- 500 g pork belly or pork shoulder, thinly sliced
- 1 tablespoons of sugar
- 1 tablespoons of oyster sauce optional
- 2 tablespoons of honey
- 2 tablespoons of fish sauce
- 2 tablespoons shallots chopped
- 0.5 teaspoons black pepper
- 1 teaspoons chicken broth powdered
For the ground meat marinade
- 500 g ground pork
- 1 tablespoons of sugar
- 1 tablespoons of oyster sauce optional
- 2 tablespoons of honey
- 2 tablespoons fish sauce
- 2 tablespoons shallots chopped
- 0.5 teaspoons black pepper
- 1 teaspoons chicken broth powdered
For pickled vegetables
- 160 g green papaya thinly sliced into bite-sized pieces
- 120 g of carrots sliced into bite-sized pieces
- 2 teaspoons salt
- 2 tablespoons rice vinegar
- 1 tablespoons of sugar
For the sweet and sour nuoc mam
- 120 ml of fish sauce
- 50 g of sugar
- 750 ml water
- 4 cloves garlic chopped
- 1 tablespoons fresh chilli chopped
- 3 tablespoons rice vinegar
To serve
- Lettuce mint, perilla, coriander, etc.
- 1 kg rice vermicelli dried
Procédé
For the pork belly marinade
- Marinate the pork belly for 30 minutes or a few hours in the refrigerator.500 g pork belly, 1 tablespoons of sugar, 1 tablespoons of oyster sauce, 2 tablespoons of honey, 2 tablespoons of fish sauce, 2 tablespoons shallots, 0.5 teaspoons black pepper, 1 teaspoons chicken broth
For the ground meat marinade
- Marinate the ground pork in the same way. Leave in the fridge for at least 30 min.500 g ground pork, 1 tablespoons of sugar, 1 tablespoons of oyster sauce, 2 tablespoons of honey, 2 tablespoons fish sauce, 2 tablespoons shallots, 0.5 teaspoons black pepper, 1 teaspoons chicken broth
- Shape into 5 cm patties.
For cooking
- Grill the pork belly and ground pork patties on the outside over charcoal until golden brown on both sides. Alternatively, bake in the oven at 220°C for 20 minutes (turning halfway through). Or cook on a plancha/frying pan.
For pickled vegetables
- Mix sliced green papaya and carrots with salt.160 g green papaya, 120 g of carrots, 2 teaspoons salt
- Leave to stand for 15 minutes.
- Rinse well and squeeze out excess water.
- In a large bowl, combine the papaya and carrots with the sugar and vinegar. Let stand for at least 1 hour to allow the vegetables to absorb the flavours.2 tablespoons rice vinegar, 1 tablespoons of sugar
For the dipping sauce (sweet and sour nuoc mam)
- In a medium saucepan over low heat, dissolve the sugar in the fish sauce, vinegar and water. Cook for 5 min.120 ml of fish sauce, 50 g of sugar, 750 ml water, 3 tablespoons rice vinegar
- Remove the pan from the heat and add the garlic and chilli. Leave to cool in the fridge.4 cloves garlic, 1 tablespoons fresh chilli
To assemble the dish
- Fill a medium bowl halfway with dipping sauce.
- Then add grilled pork, marinated vegetables, minced garlic, chilli pepper and black pepper.
- Serve with a platter of fresh vegetables and cooked rice vermicelli.Lettuce, 1 kg rice vermicelli
- To enjoy, dip some vermicelli and fresh vegetables into the bowl and eat with the grilled pork and marinated vegetables.
Notes
For even more flavour, you can marinate the meat overnight if you wish.
Nutrition
Calories: 1954kcal | Féculents: 224g | Protein: 43g | Fat: 94g | Saturated Fat: 34g | Cholesterol: 180mg | Sodium: 3172mg | Potassium: 764mg | Fiber: 4g | Sugar: 15g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 4mg
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