Bún Chả

Bún Cha is a traditional Vietnamese dish that originated in Hanoi. It consists of grilled pork (both meatballs and slices) served over a bed of rice vermicelli noodles, accompanied by fresh herbs and a dipping sauce called nuóc cham.

Ingredients:

For the Pork:

  - 500 grams pork belly, thinly sliced

  - 500 grams ground pork

  - 4 tablespoons caramel sauce

  - 2 tablespoons minced garlic

  - 4 tablespoons finely chopped shallot

  - 2 tablespoons oyster sauce

  - 1 teaspoon black pepper

  - 7 ½ tablespoons fish sauce

  - 6 tablespoons sugar

  - 3 tablespoons vinegar

  - 100 milliliters water

  - 1 tablespoon lime juice

For the Pickles:

  - 50 grams daikon, julienned

  - 50 grams carrot, julienned

  - 1 teaspoon salt

For Serving:

  - Rice vermicelli noodles

  - Fresh mint leaves

  - Fresh basil leaves

  - Fresh cilantro

  - Lettuce, torn into bite-size pieces

  - Cucumber, sliced thin

Instructions:

1. Marinate the Pork:

   - In a large bowl, combine the pork belly and ground pork with caramel sauce, garlic, shallot, oyster sauce, black pepper, fish sauce, and sugar. Mix well and let it marinate for at least 30 minutes.

2. Prepare the Pickles:

   - In a small bowl, mix the daikon and carrot with salt. Let it sit for 10 minutes, then rinse and drain. Add vinegar, sugar, and water to the vegetables and let them pickle for at least 30 minutes.

3. Grill the Pork:

   - Preheat your grill to medium-high heat. Grill the pork belly slices and pork patties until they are cooked through and slightly charred.

4. Prepare the Noodles:

   - Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water.

5. Assemble the Dish:

   - In a bowl, place a portion of rice vermicelli noodles. Top with grilled pork, fresh herbs, lettuce, cucumber, and pickled vegetables. Serve with a side of dipping sauce made from fish sauce, lime juice, sugar, and water.