How to make it
7 steps. Take it one step at a time.
Combine minced garlic, shallots, fish sauce, sugar, and caramel sauce
In a large bowl, combine minced garlic, shallots, fish sauce, sugar, and caramel sauce. Divide this marinade into two equal parts.
Add the sliced pork belly
Add the sliced pork belly to one part of the marinade and the ground pork to the other. Let both marinate for at least 30 minutes (or overnight in the fridge).
30 minForm the ground pork
Form the ground pork into small, flat patties (about 2 inches wide).
Grill the pork belly slices and patties
Grill the pork belly slices and patties over medium-high heat (charcoal preferred) until charred and cooked through, about 3-4 minutes per side.
10 minMake the dipping sauce
Make the dipping sauce by whisking together fish sauce, sugar, lime juice, and 1 cup of warm water until the sugar dissolves. Add sliced chili and extra minced garlic if desired.
Boil the rice vermicelli noodles according
Boil the rice vermicelli noodles according to package instructions, drain, and rinse with cold water.
5 minServe the grilled pork
Serve the grilled pork in individual bowls of the warm dipping sauce, accompanied by a plate of noodles and fresh herbs.
A little kitchen wisdom
Traditional Bún Chả is grilled over charcoal for the best smoky flavor. If you don't have a grill, a cast-iron skillet or an oven broiler will work.
