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

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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.

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Questions

What internal temperature should Bún Chả reach?

For Bún Chả, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Why does Bún Chả say not to overmix?

Step 1 reads: "Mix gently until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 1 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for lemongrass in Bún Chả?

The entry for Bún Chả calls for 2 tbsp lemongrass, minced. In its place: Use the zest of one lemon plus a thin slice of fresh ginger per stalk. It is brighter and less floral, but it fills the same space.

Can I use ground chicken or turkey instead of ground pork in Bún Chả?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Bún Chả uses 1 lb ground pork.

Does Bún Chả contain fish?

Yes: 1 tsp fish sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Bún Chả keep?

Refrigerate what is left of Bún Chả within two hours and eat it within three days. Reheat in a hot skillet rather than the microwave to keep the char. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Crispy Fried Shallots side
Chicken and Cabbage Salad salad
Nuoc Cham (Vietnamese Dipping Sauce) sauce
Vietnamese Coconut Coffee Smoothie drink

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