Bún chả

Name: Bún chả
Ingredients: 10 1/2 oz ground pork (300 g); 10 1/2 oz pork belly (300 g), seasonings (ground black pepper, oyster sauce, chicken bouillon powder, fish sauce, honey, chili paste, caramel sauce), lemongrass, shallots, garlic; Carrot, kohlrabi, vinegar, chili, sugar, salt, fresh herbs for serving

Oanh Ngọc @oanh_81

Bún chả

Saved

Ingredients

10 1/2 ozground pork (300 g)
10 1/2 ozpork belly (300 g), seasonings (ground black pepper, oyster sauce, chicken bouillon powder, fish sauce, honey, chili paste, caramel sauce), lemongrass, shallots, garlic
Carrot, kohlrabi, vinegar, chili, sugar, salt, fresh herbs for serving

Saved

Steps

1

Slice the pork belly into slightly thick pieces, then marinate with chopped shallots, lemongrass, and garlic along with the seasonings. Marinate the ground pork the same way as the pork belly (I usually refrigerate it overnight). Adjust the seasonings to your family's taste.
2

Cut the carrot and kohlrabi into small pieces, then toss with a little sugar, salt, vinegar, and chopped garlic and chili.
3

Shape the ground pork into small, flattened patties. Sear them in a skillet until about 70% cooked, then transfer to the oven and bake each side for 10 minutes. If you want more color, bake a bit longer. Sear the pork belly slices on both sides until 70-80% cooked, then bake in the oven like the patties, but only about 5 minutes per side. Bake longer if needed for your preferred doneness.
4

Heat sugar and water until hot, then add fish sauce and a little vinegar and bring to a boil. The dipping sauce for bún chả should be slightly sweet rather than too salty. When serving, add lime or calamansi juice if you want it more sour.