Bún chả

Name: Bún chả
Total time: 3600 s
Ingredients: 7 oz ground pork (200 grams); 7 oz pork belly (200 grams); 1 tablespoon minced shallot; 1 teaspoon caramel sauce (nước hàng); 1 teaspoon sugar; 1 teaspoon seasoning powder (or chicken bouillon); 1 tablespoon oyster sauce; Vinegar; Fish sauce; Sugar; Lettuce, cilantro, perilla leaves, Vietnamese balm

Gardenia @gardenia_98

Bún chả

Gardenia @gardenia_98

Saved

Ingredients

1 hour

7 ozground pork (200 grams)
7 ozpork belly (200 grams)
1 tablespoonminced shallot
1 teaspooncaramel sauce (nước hàng)
1 teaspoonsugar
1 teaspoonseasoning powder (or chicken bouillon)
1 tablespoonoyster sauce
Vinegar
Fish sauce
Sugar
Lettuce, cilantro, perilla leaves, Vietnamese balm

Saved

Steps

1 hour

1

Marinate the ground pork with 1 teaspoon seasoning powder, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 teaspoon caramel sauce, and 1 tablespoon minced shallot. Mix well.
2

Slice the pork belly and marinate it the same way as the ground pork.
3

Grill over charcoal. If you don't have a grill, use an air fryer: set to 356°F (180°C) for 10 minutes, then flip and cook for another 5 minutes at 320°F (160°C). Adjust time and temperature as needed based on your air fryer.
4

For the dipping sauce: Mix 1 tablespoon sugar, 1 tablespoon fish sauce, 1 tablespoon vinegar (garlic vinegar adds more aroma), and 7 tablespoons hot water. Double the amounts for two people.
5

If you have time, marinate the meat overnight. Chilled ground pork will be firmer and easier to shape.