Bún chả (grilled pork patties with rice noodles and dipping sauce)

Hanoi's signature lunch: charcoal-grilled pork patties and pork belly in a sweet-sour fish sauce broth, with cold rice noodles and plenty of fresh herbs.

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Method

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1. Mix together the marinade ingredients (onion, garlic, fish sauce, sugar, caramel sauce, pepper, oil) and divide in two. Mix one half with the minced pork, the other with the belly slices, and refrigerate for at least 1 hour. ⏱ Timer: 1 h
2. For the dipping sauce, dissolve the sugar in the lukewarm water, then add the fish sauce, lime juice, garlic and chilli. Add the carrot and papaya slices so they pickle slightly.
3. Shape the minced pork into small patties about 3 cm across and 1 cm thick.
4. Grill the patties and belly slices over charcoal or in a hot griddle pan for 3-4 minutes per side, until cooked through and nicely caramelised. ⏱ Timer: 3 min
5. Cook the rice noodles, rinse in cold water, and arrange in small mounds on plates.
6. Put the hot meat straight into the lukewarm dipping sauce, and serve in bowls together with the noodles and fresh herbs. To eat, dip the noodles and herbs into the sauce with chopsticks.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The caramelised flavour comes from the sugar: don't overcook the meat, just until the edges catch.
• Nước chấm is a staple of Vietnamese cooking — use it for spring rolls and salads too.

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More southeast asian ideas

• Pancit canton (fried egg noodles with vegetables and meat)
• Pancit bihon (fried rice noodles with chicken and vegetables)
• Pancit palabok (rice noodles with prawn-orange sauce)
• Mee goreng mamak (spicy fried egg noodles)
• Char kway teow (wok-fried wide rice noodles with prawns)
• Khao pad (Thai fried rice)
• Yam woon sen (glass noodle salad with prawns)

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