Bún chả, the classic Vietnamese rice noodle and pork dish, is a favorite summer supper for both our families. It’s flavorful and fresh and also fun to slurp with chopsticks.
Originating in Hanoi, with similar versions enjoyed throughout Vietnam, bun cha at its essence pairs rice noodles and char grilled pork with a dipping sauce that brings together sweet, sour and salty flavors. If you love firing up the grill, all the better. Cooking the pork over a grill will infuse it with wonderful smoky, char-grilled flavor. Don’t skimp on the garnishes, the herbs and crisp vegetables provide wonderful color, brightness and crunch.
Bún chả (Vietnamese Rice Noodle Salad with Marinated Pork)
Serves 4
Note: To aid in slicing pork thinly, place the meat in a freezer for 30 minutes to firm it up before slicing.
Ingredients
7 ounces dry Vietnamese rice vermicelli noodles
1 pound pork tenderloin or pork chops, thinly sliced
fresh mint and cilantro sprigs
blanched bean sprouts
sliced cucumber
sliced chiles
torn lettuce leaves (red leaf or little gem)
chopped roasted peanuts
your favorite chile sauce
Marinade
2 garlic cloves, finely minced
1 tablespoon ginger, grated or finely minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
Salt and pepper to taste
Dipping Sauce
1 cup chicken stock (or water)
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons fish sauce
1/4 cup grated carrots
Directions
Combine the ingredients for the marinade, then coat the sliced pork with the marinade and let it sit while you prepare the other components of the dish (or marinate up to overnight in the refrigerator).
Cook rice vermicelli noodles according to package directions. Drain the noodles and rinse under cool water and set aside.
Make the dipping sauce by heating the chicken stock and sugar in a small saucepan until sugar is fully dissolved. Add remaining dipping sauce ingredients and set aside until ready to serve.
Add oil to a wok or heavy skillet over medium-high heat. When pan is hot, add the marinated pork. Fry until the pork is cooked through and caramelized, about 4-5 minutes (but it will depend on the thickness of the slices).
Serve the noodles in individual bowls, top with pork and let everyone add their own toppings and drizzle with dipping sauce.
San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with a global twist.
