Bún Chả - Grilled Pork & Noodle Bowls with Dipping Sauce

Name: Bún Chả - Grilled Pork & Noodle Bowls with Dipping Sauce
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 0.5 pound ground pork; 0.5 pound pork shoulder or pork belly (thinly sliced); 2 tablespoon fish sauce; 1 tablespoon granulated sugar; 1 tablespoon vegetable oil; 2 clove garlic (minced); 0.5 teaspoon black pepper; 4 ounce dried vermicelli rice noodles; 2 cup water; 0.25 cup white vinegar; 1 tablespoon sugar; 1 pinch salt; 1 carrot (julienned); 0.5 cucumber (small, thinly sliced or julienned); 2 cup mixed greens or lettuce (chopped); 0.5 bunch fresh mint (leaves picked); 0.5 bunch fresh cilantro (leaves picked)

A vibrant and flavorful dish featuring tender, marinated grilled pork patties and slices, served over cool vermicelli noodles with fresh herbs, lettuce, and a classic sweet and savory dipping sauce.

Prep: 40 min
Cook: 25 min
Total: 1 hr 5 min
Servings: 2
Cuisine: Vietnamese
Difficulty: Medium

Dietary

Nut-Free
Dairy-Free
Egg-Free
Gluten-Free
High-Protein

Ingredients

0.5 pound ground pork
0.5 pound pork shoulder or pork belly (thinly sliced)
2 tablespoon fish sauce
1 tablespoon granulated sugar
1 tablespoon vegetable oil
2 clove garlic (minced)
0.5 teaspoon black pepper
4 ounce dried vermicelli rice noodles
2 cup water
0.25 cup white vinegar
1 tablespoon sugar
1 pinch salt
1 carrot (julienned)
0.5 cucumber (small, thinly sliced or julienned)
2 cup mixed greens or lettuce (chopped)
0.5 bunch fresh mint (leaves picked)
0.5 bunch fresh cilantro (leaves picked)

Instructions

In a medium bowl, combine the ground pork, 1 tablespoon fish sauce, 1/2 tablespoon granulated sugar, 1/2 tablespoon vegetable oil, 1 minced garlic clove, and 1/4 teaspoon black pepper. Mix well and form into 4 small patties. In a separate bowl, marinate the thinly sliced pork shoulder or pork belly with the remaining 1 tablespoon fish sauce, 1/2 tablespoon granulated sugar, 1/2 tablespoon vegetable oil, 1 minced garlic clove, and 1/4 teaspoon black pepper. Let both marinate for at least 20 minutes, or longer in the refrigerator.
For the dipping sauce (Nuoc Cham): In a small bowl, whisk together 1/4 cup fish sauce, 2 cups water, 1/4 cup white vinegar, 1 tablespoon sugar, and 1 pinch salt. Add the julienned carrot and thinly sliced or julienned cucumber. Stir to combine and set aside.
Cook the dried vermicelli rice noodles according to package instructions, typically by boiling for a few minutes until tender. Drain, rinse with cold water to prevent sticking, and set aside.
Prepare a grill or preheat a large skillet over medium-high heat. Grill or pan-fry the pork patties and sliced pork until cooked through and slightly charred, about 3-5 minutes per side for the patties and 2-3 minutes per side for the slices.
While the pork cooks, arrange the chopped mixed greens or lettuce, fresh mint, and fresh cilantro on two serving plates or bowls.
Divide the cooked dried vermicelli rice noodles between the two plates. Top the noodles with the grilled pork patties and sliced pork.
Serve immediately with the dipping sauce on the side, allowing each person to pour it over their bowl.

Notes

For best flavor, marinate the pork for at least 1 hour or overnight. If grilling, brush the patties and slices with a little extra marinade during cooking for more glaze.

Nutrition (per serving)

Calories: 780
Protein: 50 g
Carbohydrates: 75 g
Fat: 30 g
Fiber: 5 g
Sodium: 2800 mg
Saturated Fat: 12 g
Sugar: 18 g
Cholesterol: 150 mg