Bún Chả

Bún Chả is a beloved Vietnamese dish that hails from Hanoi, the nation's capital. It consists of grilled pork, either in the form of meatballs or thinly sliced cuts, served with rice vermicelli noodles, fresh herbs, and a tangy dipping sauce. This dish carries a historical significance that dates back to the 1950s, gaining its fame from the bustling streets of Hanoi. It perfectly encapsulates the balance of flavors that Vietnamese cuisine is famous for – uniting savory, sweet, spicy, and sour in every mouthful.

Ingredients

• Pork Belly
• Ground Pork
• Rice Vermicelli
• Fish Sauce
• Sugar
• Garlic
• Shallots
• Lemongrass
• Carrot
• Green Papaya
• Lime
• Chilies
• Mint
• Coriander
• Lettuce

Preparation

For the Pork Marinade

Start by preparing a flavorful marinade for both the pork belly and ground pork. In a mixing bowl, combine minced garlic, sliced shallots, chopped lemongrass, fish sauce, and sugar. Mix thoroughly until the pork belly is well-coated. For the ground pork, add a little more sugar to achieve a caramelization effect during grilling.

For the Pickled Vegetables

Julienne the carrots and green papaya. Create a quick pickle by combining them in a jar with equal parts sugar and vinegar, and a pinch of salt. Let them sit while you prepare the other elements.

For the Dipping Sauce

In a small bowl, dissolve sugar in hot water. Add fish sauce, the juice of a lime, and finely chopped chilies. Stir until combined and adjust the flavors according to taste.

Cooking Process

Grilling the Pork

Preheat your grill to a medium-high heat. Carefully place the marinated pork belly and pork meatballs on the grill. Cook until slightly charred and succulent, ensuring that the pork belly gets a crispy edge. Use a cooking timer to help keep track, approximately 5-7 minutes per side for the pork belly and 4-5 minutes for the meatballs.

Preparing the Rice Vermicelli

Boil water and cook the rice vermicelli according to package instructions. Drain and rinse with cold water to prevent the noodles from sticking together.

Assembling the Dish

In serving bowls, add a generous amount of rice vermicelli. Top with slices of the grilled pork belly and pork meatballs. Include a handful of pickled carrots and papaya.

How to Enjoy Bún Chả

Bún Chả is best enjoyed fresh, with an assortment of fresh herbs such as mint and coriander, and crisp lettuce. Serve with a separate bowl of the dipping sauce, allowing each bite to be perfectly customized to the diner's taste. Mix the grilled meats, noodles, herbs, and pickled vegetables either directly in the bowl or wrap them individually in lettuce leaves before dipping them into the sauce. The harmonious interplay of flavors and textures in each mouthful will transport you to the vibrant streets of Hanoi.