Bún Chả

Name: Bún Chả
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb ground pork; 4 small shallots, minced; 4 cloves garlic, minced; 1 tsp fish sauce; 1 tsp brown sugar; 1/8 tsp black pepper; 2 tbsp lemongrass, minced; 8 oz dried rice noodles; 1 cup water for dipping sauce; 1/4 cup lime juice; 1 tsp chili paste or sliced red chili; 1/2 cucumber, sliced; 1/2 cup pickled carrot and daikon; 2 cups fresh herbs (mint, cilantro, basil), torn; 2 tsp vegetable oil

Vietnamese grilled pork patties and meatballs served over rice noodles with dipping sauce, fresh herbs, and vegetables.

45 minMediumServes 4420 cal/serving

VietnameseDinnerGrill and StovetopStandard

Ingredients

1 lb ground pork
4 small shallots, minced
4 cloves garlic, minced
1 tsp fish sauce
1 tsp brown sugar
1/8 tsp black pepper
2 tbsp lemongrass, minced
8 oz dried rice noodles
1 cup water for dipping sauce
1/4 cup lime juice
1 tsp chili paste or sliced red chili
1/2 cucumber, sliced
1/2 cup pickled carrot and daikon
2 cups fresh herbs (mint, cilantro, basil), torn
2 tsp vegetable oil

Instructions

1

In a bowl, combine 1 lb ground pork, 4 cloves minced garlic, 4 small minced shallots, 1 tsp fish sauce, 1 tsp brown sugar, 1/8 tsp black pepper, and 2 tbsp minced lemongrass. Mix gently until just combined.
2

Form half the mixture into 2-3 inch patties. Form the other half into walnut-sized balls.
3

Preheat your grill or grill pan to medium-high heat.
4

Lightly brush the patties and meatballs with 2 tsp vegetable oil.
5

Grill the patties for 3-4 minutes per side until cooked through and charred. Grill meatballs for 3-4 minutes, turning often. Internal temperature should reach 160°F.
6

Meanwhile, cook the 8 oz dried rice noodles according to package directions. Drain and set aside.
7

In a small bowl, mix 1 cup water for dipping sauce, 1 tsp fish sauce, 1/4 cup lime juice, 1 tsp brown sugar, and 1 tsp chili paste or sliced red chili to make a dipping sauce.
8

Divide the dried rice noodles among 4 bowls.
9

Top each with the grilled pork and meatballs, then arrange 1/2 sliced cucumber, 1/2 cup pickled carrot and daikon, and 2 cups torn fresh herbs (mint, cilantro, basil) around the bowl.
10

Pour the dipping sauce over each bowl and serve immediately.

Questions

How long does Bún Chả keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Bún Chả?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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