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Name: Bún chả
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 400 g pork shoulder; 300 g ground pork; 80 ml fish sauce; 60 g sugar; 4 cloves garlic; 2 shallots; 400 g rice vermicelli; 150 g green papaya; 80 g carrot; 3 tbsp rice vinegar; 150 g lettuce leaves; 80 g fresh herbs (mint, perilla, cilantro); 1 lime; 2 bird's eye chili

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Vietnam1 h 15 minServes 4daha önce pişti

Bún chả

Malzemeler14

pork shoulder400 g
ground pork300 g
fish sauce80 ml
sugar60 g
garlic4 cloves
shallots2
rice vermicelli400 g
green papaya150 g
carrot80 g
rice vinegar3 tbsp
lettuce leaves150 g
fresh herbs (mint, perilla, cilantro)80 g
lime1
bird's eye chili2

etbaharat & sossebzetahılmeyve

Yapılışı

Slice the pork shoulder thinly. Mix half the fish sauce, half the sugar, minced garlic, and sliced shallots; marinate the slices and the ground pork separately for 30 minutes.
Shape the ground pork into small flat patties.
Shred the green papaya and carrot, toss with rice vinegar and a pinch of sugar, and let them pickle while the pork rests.
Grill the pork slices and patties over charcoal or a hot grill until caramelized and cooked through.
Cook the rice vermicelli in boiling water until tender, then rinse under cold water and drain.
Stir the remaining fish sauce and sugar with 250 ml warm water, lime juice, and sliced chili to make the dipping sauce; add the pickled vegetables.
Divide noodles, lettuce, and herbs among bowls. Serve the grilled pork on the side with the sauce for dipping.