Authentic home cooking from Vietnam, with US measurements. 
Bún Chả with Air Fryer
The other day, I helped a friend try out the Shaben D18 air fryer. Today, I finally got one for myself—a Keshuai 5.5L, 1500W air fryer from China. Making bún chả with the air fryer is so convenient, hands-free, and delicious!
Bún Chả with Air Fryer
The other day, I helped a friend try out the Shaben D18 air fryer. Today, I finally got one for myself—a Keshuai 5.5L, 1500W air fryer from China. Making bún chả with the air fryer is so convenient, hands-free, and delicious!
Open in Cookpad AppSteps
- 1
Place the pork belly and ground pork in two separate bowls. For each 1.1 lbs (500 grams) of meat, season with 1 teaspoon seasoning powder, 1 teaspoon black pepper, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1/2 tablespoon sugar, and 1 teaspoon caramel sauce. Add chopped shallots and lemongrass, then mix well. Let marinate for 15–20 minutes.
- 2
Preheat the air fryer to 356°F (180°C) for 5 minutes. Line the bottom with foil to catch the fat and prevent burning. Lightly oil the grill tray, then arrange the pork belly slices and cook at 365°F (185°C) for 10 minutes. Flip the pieces and cook for another 3 minutes.
- 3
For the meatballs, shape them slightly larger—they’ll shrink as the fat renders. No need to oil the tray. Arrange the meatballs and cook at 365°F (185°C) for 10 minutes. Flip and cook for another 5 minutes.
- 4
To make the dipping sauce, mix fish sauce, water, sugar, and vinegar in a 1:6:1:1 ratio. Warm the mixture, then add chopped garlic and chili. Serve with rice vermicelli and fresh herbs.
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