---
title: Bún Chả (Grilled Pork with Vermicelli)
servings: 4
prep time: 30 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/bun-cha
---

Gather @pork belly{300%g}, @rice vermicelli{400%g}, @shallot{3}, @red chili{1}, @fresh mint{1%bunch} and @black pepper{}.

Mix the @ground pork{400%g} with half the shallots and @garlic{4%clove}, 2 tablespoons of @fish sauce{6%tbsp}, 1 of @sugar{5%tbsp} and plenty of pepper; shape into flat patties. Toss the belly slices in the same seasoning. Rest 20 minutes. ~{20%minutes}

Make the dipping broth: dissolve 4 tablespoons of sugar in 300 ml of warm water, then add 4 of fish sauce, the @lime{2} juice, remaining garlic, chili and @carrot{1} ribbons.

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

Grill the patties and belly slices over high heat until charred at the edges and cooked through, 3–4 minutes per side. ~{8%minutes}

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

Serve the noodles, @lettuce{1} and mint alongside; everyone dips as they eat.