Bún chả is a Vietnamese dish of grilled pork & noodle, which is thought to
have originated from Hanoi . Bun
cha is served with grilled fatty pork (chả) over a plate of
white rice noodle (bún) and herbs with a side dish of dipping sauce.
ü 1 tablespoon
grated palm sugar
ü 2 tablespoons
ü 2 garlic
cloves, coarsely chopped
ü 2 stems
lemongrass, pale section only, finely chopped
ü 2 French
shallots, peeled, coarsely chopped
ü 500g pork
ü 200g dried
rice stick noodles
oil, to grease
ü 100g bean
ü Fresh basil
sprigs, to serve
ü Lettuce leaves, to serve
ü Stir the palm
sugar and fish sauce in a saucepan over low heat for 2 minutes or until the
sugar dissolves. Set aside to cool completely.
ü Place the
garlic, lemongrass and shallot in a mortar and use a pestle to form a paste.
ü Place palm
sugar mixture, garlic mixture and mince in a bowl. Stir to combine. Cover.
Place in the fridge for 4 hours to marinate.
ü Meanwhile, to
make the dipping sauce, whisk the fish sauce, lime juice, palm sugar and chilli
in a bowl until combined.
ü Place the
noodles in a bowl. Cover with boiling water and set aside for 5-10 minutes or
until tender. Drain and divide among bowls.
2-tablespoon portions of the mince mixture into patties. Lightly brush a
chargrill or barbecue grill with oil. Preheat on medium. Cook half the patties
for 3-4 minutes each side or until lightly charred. Repeat with remaining
ü Top noodles
with patties. Serve with bean sprouts, basil, lettuce and dipping sauce.