Bún Chả

Method

1. 1

   Mix the ground pork with half the shallots and garlic, 2 tablespoons of fish sauce, 1 of sugar and plenty of pepper; shape into flat patties. Toss the belly slices in the same seasoning. Rest 20 minutes.

2. 2

   Make the dipping broth: dissolve 4 tablespoons of sugar in 300 ml of warm water, then add 4 of fish sauce, the lime juice, remaining garlic, chili and carrot ribbons.

   💡 It should taste almost too bold on its own — it's a dip, not a soup.

3. 3

   Cook the vermicelli, rinse under cold water and drain into loose nests.

4. 4

   Grill the patties and belly slices over high heat until charred at the edges and cooked through, 3–4 minutes per side.

   💡 Real bún chả tastes of charcoal smoke — get the pan properly hot and let the edges catch.

5. 5

   Divide the warm broth between bowls and slide the hot grilled pork straight in.

6. 6

   Serve the noodles, lettuce and mint alongside; everyone dips as they eat.