Bún Chả

Tender smokey pork patties, cool rice noodles, and a dipping sauce that hits every single tastebud. Recreate one of my absolute favorite international dishes right at home—no plastic children's stool required (though highly suggested).

Ingredients

• For the Pork: 1 lb ground pork (or finely minced pork shoulder), 3 shallots (finely minced), 3 cloves garlic (minced), 2 tbsp fish sauce, 1 tbsp sugar, and black pepper.
• For the Broth/Dipping Sauce (Nước Chấm): 1/2 cup fish sauce, 1/2 cup sugar, 2 cups warm water, 3-4 tbsp rice vinegar, lime juice, sliced garlic, and chili.
• To Serve: Rice vermicelli noodles (cooked), fresh herbs (mint, cilantro, perilla, basil), green leaf lettuce, and sliced pickled green papaya or carrots.

Instructions

1. Form the Patties: Combine the minced pork, shallots, garlic, fish sauce, sugar, and pepper in a bowl. Mix thoroughly and shape into small, flat patties.
2. Prepare the Sauce: Whisk together the water, sugar, and fish sauce until the sugar dissolves. Stir in the vinegar, lime juice, garlic, and chilies to taste. Warm gently if desired.
3. Cook the Pork: Grill or pan-sear the pork patties over high heat until deeply charred, caramelized, and fully cooked through with a smoky crust.
4. Assemble and Serve: Serve the hot smoky pork swimming in a warm bowl of the dipping sauce, alongside a separate platter of cool rice noodles, fresh herbs, and greens. Dip and enjoy.