Bún Chả

Name: Bún Chả
Total time: 1 h 30 min
Yield: 4
Cuisine: Vietnamese (Hanoi / North)
Ingredients: 400 g Pork belly, skin off, sliced 5 mm thick; 400 g Minced pork shoulder; 4 Shallots, finely chopped; 6 cloves Garlic, minced; 8 tbsp Fish sauce (nước mắm); 6 tbsp Sugar; 1 tbsp Caramel sauce or dark honey; 1 tsp Black pepper, coarsely ground; 3 tbsp Rice vinegar; 2 tbsp Lime juice; 500 ml Warm water; 200 g Green papaya or kohlrabi, sliced into coins; 1 Carrot, sliced into coins; 2 Bird's eye chilli, sliced; 400 g Rice vermicelli (bún); 1 large plate Lettuce, perilla, mint, Vietnamese coriander

Hanoi's lunch: charcoal-grilled pork patties and belly slices dropped straight into a warm bowl of sweet-sour fish sauce with pickled papaya, eaten by dunking cold rice vermicelli and fistfuls of herbs into it.

来源

食谱提供 Hanoi kitchens and street stalls · 🏺 传统 · Northern Vietnamese cooking — Hanoi households and the pavement stalls of the Old Quarter

Hanoi street food · Northern Vietnam — An ownerless Hanoi dish with no documented creator. The reference confirms the two cuts of pork (minced shoulder patties and belly, both charcoal-grilled), the diluted fish-sauce dipping broth with sugar, lime, vinegar, garlic and chilli, the rice vermicelli and herb plate with green papaya pickles, Vũ Bằng's 1959 description of Hanoi, and the 2016 Obama–Bourdain visit to Bún Chả Hương Liên. The diacritic title redirects, so the canonical URL is cited. Proportions here are this book's own home version.

Background on Wikipedia ↗

Watch it being made · 3 videos

Angus Nguyen feedthepudge TommyPhamEats

⏱ 90 分钟🍽 4 人份🔥 620 大卡🇻🇳 越南🌶️

无乳制品

步骤

Mix the shallots, half the garlic, 3 tbsp fish sauce, 2 tbsp sugar, the caramel and the pepper. Divide it between the belly slices and the minced pork in two bowls, work it in with your hands, and leave both for at least 30 minutes.
Shape the minced pork into flat patties about 5 cm across and no thicker than your little finger. Set them on a plate and chill them while you make everything else.
💡 Thin and flat, not round and fat. A thick patty burns outside before the middle is done, and over charcoal that happens fast.
Pickle the papaya and carrot coins in the vinegar with 1 tbsp of the sugar for 30 minutes. They should stay crunchy and turn slightly translucent at the edges.
Build the dipping bowl: warm water, the remaining fish sauce and sugar, the lime juice, the rest of the garlic and the chilli. Taste it. It should be gently sweet, clearly sour, and only lightly salty — much weaker than any dipping sauce you are used to.
💡 If it tastes like a sauce, it is too strong. You are going to drink what is left in the bowl at the end, so aim for something you would happily sip.
Grill the belly slices and patties over charcoal, or under a very hot grill, turning until the edges are blackened in places and the fat has gone glassy — about 4 minutes a side.
💡 Do not chase an even golden colour. The scorched patches are the flavour, and a stall in Hanoi would think a uniformly pale patty had not been cooked at all.
Divide the warm dipping liquid between four bowls, add the pickles, and slide the hot meat straight in off the grill so it sits in the broth. Serve with the cold noodles and the plate of herbs alongside.
💡 Nobody pours the broth over the noodles. You lift noodles and herbs with chopsticks, dunk them in the bowl, and eat — the bowl stays where it is.

💡 小贴士

The dish is unmistakably Hanoi's. The food writer Vũ Bằng described the city in 1959 as a town transfixed by bún chả — and in May 2016 it went round the world again when Barack Obama ate it with Anthony Bourdain at Bún Chả Hương Liên, a shop that has traded on the nickname ever since.
No charcoal? A ridged cast-iron pan on the highest heat, windows open, gets you most of the way. An oven grill gets you about halfway.
Everything except the grilling can be done in advance — the pickles are better after a few hours, and the dipping liquid keeps three days in the fridge.