bún chảBun cha

The minced pork patty, seared hard on the griddle until the outside is charred and the center is just set; the belly, braised in the fish sauce and the sugar to its pull. Both lie over the rice vermicelli, with the herbs and the lime, and the nuoc cham dipping sauce does the sauces 101 article's salt on the bowl.

The page is the grilling article and the braising article, on one platter, with the satay the neighbor on the grilled side, and the pho the neighbor on the stock. The nuoc cham is the sauces 101 article's fish-sauce–lime–sugar spine, in a bowl instead of the plate.

Origin

Hanoi — the breakfast table, as the dish is named for

Difficulty

2 / 5

Servings

4

Prep

20 min, plus the braise's 20 min

Cook

10 min

Total

~50 min

Equipment

• A heavy griddle, or the pan heat article's own pan, hot, for the patty — the grilling article's own surface, in this dish the chả instead of the skewer
• A heavy-bottomed pot, for the braise, the braising article's own pot, in this dish the bụng instead of the pho's stock
• A small mortar, for the nuoc cham, the sauces 101 article's own mortar, in this dish the dip instead of the plate

Ingredients

• The patty ( chả lát)
• 300 g of the pork mince, the thigh, the satay article's own mince, in this dish the patty instead of the skewer
• 1 shallot, finely chopped, the satay article's own shallot
• 2 tsp of the fish sauce, the sauces 101 article's own salt
• 1 tsp of the sugar, and a small pinch of pepper
• The belly ( chả giò nướng, the braise)
• 300 g of the pork belly, cut the 2 cm thick, the braising article's own cut, in this dish the pot instead of the oven
• 4 tbsp of the fish sauce, the sauces 101 article's own salt, in this dish the braise
• 3 tbsp of the sugar, the sauces 101 article's own register
• 2 stalks of lemongrass, bruised, the green curry article's own lemongrass
• 4 kaffir lime leaves, torn, the massaman article's own leaf
• The bowl, and the table
• 200 g of the rice vermicelli, the noodle article's own rice strand, underneath the chả
• 4 leaves of the mint, and 4 of the Thai basil, and 8 of the perilla, the Thai section's own herbs, in this dish the bun cha
• 2 carrots, the middle, 3 mm thick, the boeuf bourguignon article's own carrot
• The nuoc cham
• 4 tbsp of the fish sauce, the salt
• 3 tbsp of the lime juice, the sauces 101 article's own sour
• 2 tbsp of the sugar, and 2 tbsp of the water
• 1 chili, the seeds in, and 2 cloves of garlic, the outer skin on, the curry paste article's own heat and the pad krapow article's own garlic

Method

1. The patty, on the griddle. The mince, the shallot, the fish sauce, the sugar, the pepper, and the work, the 2 min of the marinating article's own register, in this dish the patty instead of the skewer. The griddle, or the pan, hot, and the oil, and the patty, the 3 mm thick, in the 3–4 min of the grilling article's own pull, the outside, the charring, and the center, just set, is the one the pan heat article is about in this dish. The patty, off the griddle, and set, waits until the belly, and the vermicelli, and the bowl, are at their window.
2. The belly, in the braise. The belly, the lemongrass, the kaffir lime leaf, the fish sauce, the sugar, and the 6 tbsp of the water, into the pot, and the pot, brought to the braising article's own hold, and the 20 min, until the belly, the collagen, in the meat temperature article's slow world, is the one that reads as the bun cha, not as the belly. The braise, off the heat, and the colander, and the set, wait until the vermicelli, and the bowl, and the herbs, are at their window.
3. The vermicelli, and the bowl. The vermicelli, the 200 g, into the hot water, and the 3–5 min, until the strand, the outside just set, and the center, the faintest give, and the colander, and the cold water, and the bowl, the wide, the 20 cm, and the vermicelli, underneath, the pho article's own register, in this dish the bun cha. The patty, and the belly, over the vermicelli, and the carrot, and the herbs, and the lime, on the side, the sauces 101 article's own register, at the table.
4. The nuoc cham. The fish sauce, the lime, the sugar, the water, the chili, the garlic, into the mortar, and the stirred, the 2 min of the sauces 101 article's own register, in this dish the dip instead of the plate. The dip, off the mortar, the sauces 101 article's nappe, and the bun cha, the patty and the belly on the vermicelli, and the herbs, the mint, the Thai basil, the perilla, the lime, on the side, are the half the sauces 101 article does at the table, and the bowl, with the dip, is the dish as it is.

Common failures

• The patty, pale, with the grill not read as grill. The griddle, the grilling article's own surface, not at its window, and the one that is pale is the one that missed the charring. The patty, the 3 mm thick, and the griddle, hot before the patty is down, are the two that do the half the pan does not do on its own.
• The belly, the braise, read as dry. The water, the 6 tbsp, too short, or the 20 min, too long, and the one that reads as dry is the one that missed the braising article's own register. The water, and the hold, the braising article's own hold, are the two that keep the belly on the correct side of the line.
• The nuoc cham, thin, with the dip not read as dip. The water, the 2 tbsp, too much, or the sugar, the 2 tbsp, not dissolved, and the one that runs is the one that missed the sauces 101 article's nappe. The mortar, the fine side, and the stirred, the 2 min, are the two that do the half the bowl does not do on its own.

Variations

• The chicken: the mince, the chicken instead of the pork, the satay article's own chicken, in this dish the bun cha, and the braise, the same, on the same braising article's register.
• The herbs, the hot one: the perilla, the 8, and the chili, the massaman article's own heat, at the table, with the dip, the sauces 101 article's own register.
• The vermicelli, the thick one: the noodle article's rice strand, in this dish the bun cha, and the carrot, the 3 mm slice, on the same boeuf bourguignon article's register.

What to serve with it

The pho, as the neighbor on the stock, and the banh xeo, as the half of the Vietnam section that does the pan, on the same register of the pan heat article. The satay, as the neighbor on the grilled side, and the khao man gai, as the neighbor on the plain side, are the two the bun cha sits beside on the table. The herbs, the lime, the carrot, on the side, are the half the sauces 101 article does at the table, and the platter, with the dip, is the dish as it is.

Grilling · Braising · Pho bo