Bún Chả

Method

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1. Combine half the fish sauce, sugar, oyster sauce, garlic, shallots, pepper and turmeric with the minced pork and knead for 2 minutes until sticky. Do the same with the belly slices and the other half.

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2. Marinate both for at least 1 hour, ideally 4.

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3. For the broth, dissolve the sugar in the warm water, then add the fish sauce, lime juice and vinegar. Taste — it should be mild enough to sip. Add the garlic, chilli, carrot and papaya and leave 30 minutes to pickle lightly.

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4. Shape the minced pork into 12 flat patties about 5 cm across.

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5. Grill the patties and belly slices over charcoal or on a very hot griddle for 4 to 5 minutes a side, until charred at the edges and cooked through.

   Mark done Start 4 min timer

6. Cook the vermicelli, rinse under cold water and drain well. Serve at room temperature.

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7. Warm the broth gently — it should be warm, not hot — and divide between individual bowls.

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8. Drop the hot grilled pork straight into each bowl of broth.

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9. Serve with the noodles, lettuce and herbs on a platter, and let everyone dip noodles and herbs into their bowl.

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Chef’s Tips

• Charcoal makes a real difference here. If using a griddle, get it hotter than feels sensible.
• The broth should taste slightly under-seasoned on its own; it is diluted by the noodles and herbs.
• Use as many herb varieties as you can find. The mix is half the dish.

Pairing Suggestions

• A cold Vietnamese lager
• Serve with fried spring rolls on the side, as in Hanoi
• Finish with Vietnamese iced coffee

Storage & Reheating

Cooked pork keeps 3 days refrigerated. Broth keeps 5 days. Cook noodles fresh; they harden when chilled.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.