Bún Chả

Make the meat patties: Finely chop 2–3 Shallots and 2 cloves Garlic. In a bowl, mix 1 lb of Ground pork with the shallots, garlic, 1 tbsp Fish sauce, 1 tsp Sugar, and 1/2 tsp Ground black pepper; mix until just combined and form into small, slightly flattened patties (about golf-ball size). Chill while you prepare the rest.

Marinate the pork belly: Slice the Pork belly thinly (about 1/8–1/4 inch). Toss the slices with 1 tbsp Fish sauce, 1 tsp Nuoc mau (Vietnamese caramel sauce) for color, a drizzle of Neutral oil, and a pinch of Ground black pepper. Let sit 20–30 minutes.

Quick-pickle the vegetables: Peel and shred the Green papaya and 1 Carrot into matchsticks. Dissolve 1/2 cup Sugar and 1 tsp Salt in 1/2 cup Water, then stir in 1/3 cup Rice vinegar. Pour the pickling liquid over the shredded veg, toss, and let sit at least 20 minutes to soften and take on tang.

Cook the rice vermicelli: Bring a large pot of Water to a boil and add the Dry rice vermicelli (bún). Cook according to package directions (usually 3–5 minutes) until tender, drain, rinse under cold water, and set aside to keep cool and separate.

Prepare the dipping sauce (nuoc cham): In a small bowl combine 1/4 cup Fish sauce, 1/4 cup Water, 2 tbsp Sugar (adjust to taste), the juice of 1 Lime, and 1 tsp Rice vinegar. Mince 1 clove Garlic and slice 1–2 Bird's eye chilies and stir into the sauce; taste and balance sweet/sour/salty.

Grill the pork: Preheat a grill or broiler to high. Grill the patties and the marinated Pork belly slices over direct heat until nicely charred and cooked through, about 3–5 minutes per side for patties and slightly longer for thicker belly slices. Brush with a little extra Nuoc mau or oil (if desired) to encourage caramelization.

Warm and finish the pickles: Taste the shredded Green papaya and Carrot; if too sharp, rinse briefly and re-season with a touch more Sugar or Rice vinegar. Drain before serving so they’re crisp but not soggy.

Arrange the herbs and vegetables: On a platter place washed Lettuce leaves, Perilla (tía tô), Vietnamese balm (kinh giới), Mint, Cilantro and sliced Cucumber.

Serve: To eat, place a handful of Dry rice vermicelli (bún) and some pickled veg in a bowl or on a plate, add grilled patties and slices of Pork belly, spoon over the Fish sauce-based dipping sauce and garnish with herbs and cucumber. Wrap in lettuce leaves or mix everything together—enjoy the contrast of smoky pork, tangy sauce and fresh herbs.