Bún Chả (Vietnamese Grilled Pork with Noodles)

Instructions

1. 1

   Combine the julienned carrot and Daikon Radish in a Bowl. Sprinkle with Salt, toss, and let sit for 10 minutes. Squeeze out excess moisture. In a small bowl, Whisk together the Rice Vinegar and Sugar until dissolved. Pour over the vegetables, toss to coat, and set aside.

2. 2

   In a large Mixing Bowl, combine the Pork, Garlic, Shallots, Fish Sauce, Sugar, Oyster Sauce, Black Pepper, and Sesame Oil. Mix thoroughly with your hands for about 2 minutes until everything is well incorporated and the mixture feels slightly sticky. Cover and refrigerate for at least 20 minutes (or up to 4 hours) to let the flavors develop.

3. 3

   In a separate Bowl, combine the Pork Belly slices with Garlic, Shallots, Fish Sauce, Sugar, and Black Pepper. Toss well to coat every piece. Marinate alongside the patties for at least 20 minutes.

4. 4

   In a small Saucepan, combine the Water and Sugar over medium heat. Stir until the Sugar fully dissolves, about 2 minutes. Remove from heat and let it cool slightly. Stir in the Fish Sauce, Rice Vinegar, and Lime Juice. Taste and adjust — it should be a balanced sweet-sour-salty broth. Add the sliced Garlic and Red Bird's Eye Chili. Keep the broth warm (not boiling) until ready to serve.

5. 5

   Shape the marinated Pork into small flat patties, about 1.5 inches wide and ½-inch thick (you should get 16–20 patties). Wet your hands lightly to prevent sticking. Flatten them slightly — thinner patties cook more evenly and get better caramelization.

6. 6

   Heat a Grill, Grill Pan, or Broiler to high heat. Lightly oil the grates or pan. Grill the patties for 3–4 minutes per side, until deeply caramelized with charred edges and cooked through. The Sugar in the marinade will caramelize quickly — watch carefully to avoid burning. Transfer to a plate and rest for 2 minutes.

7. 7

   On the same Grill or Grill Pan, cook the Pork Belly slices over high heat for 2–3 minutes per side until golden, caramelized, and slightly charred at the edges. Work in batches if needed to avoid crowding, which causes steaming instead of grilling.

8. 8

   Cook the rice vermicelli according to package instructions. Drain, rinse under cold water, and divide into 4 portions, arranged on a large plate or individual bowls.

9. 9

   Ladle the warm dipping broth into 4 individual bowls (about ½ cup each). Place a few Pork patties and several Pork Belly slices directly into each Bowl of broth. Add a small handful of pickled vegetables to each bowl. Serve the noodles, fresh herbs (perilla, Mint Leaves), Bean Sprouts, and Butter Lettuce leaves on the side. To eat, dip noodles and herbs into the broth bowl, or wrap everything in a Butter Lettuce leaf.

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