Plato originario de Hanói, el bún chả combina cerdo a la parrilla con fideos de arroz y una salsa agridulce, siendo uno de los platos vietnamitas más queridos y reconocidos internacionalmente.
Asian
Bún Chả
Traditional Vietnamese bun chả from Hanoi: grilled pork with noodles, authentic recipe.
- Vietnam
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 28 g
- Carbohydrates 42 g
- Fat 24 g
Story behind the dish
Preparation
Bún Chả is a Vietnamese preparation with medium difficulty. Reserve about 45 minutes in total (30 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of thinly sliced pork belly.
- Have ready: 300 g of minced pork.
- Have ready: 400 g of fine rice noodles (bún).
- Have ready: 3 tablespoons of fish sauce.
- Have ready: 2 tablespoons of sugar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate the sliced bacon and the minced meat formed into small…
Marinate the sliced bacon and the minced meat formed into small burgers with fish sauce, sugar, garlic and chili for 30 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the nuoc cham sauce by diluting fish sauce
Prepare the nuoc cham sauce by diluting fish sauce, sugar, lime juice, garlic and chili in warm water. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pickle the carrot and thinly sliced green papaya in a little…
Pickle the carrot and thinly sliced green papaya in a little vinegar and sugar. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Grill or grill bacon and pork burgers…
Grill or grill the bacon and pork burgers until golden brown on both sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Place the hot roast beef directly into a bowl with the…
Place the hot roast beef directly into a bowl with the nuoc cham sauce and pickled vegetables. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the rice noodles and serve them separately along with herbs…
Cook the rice noodles and serve them on the side along with fresh herbs and lettuce, to dip into the bowl of meat and sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- The nuoc cham sauce is served warm with the freshly grilled meat floating inside, not as a separate cold dressing.
- Grilling on a charcoal grill provides a smokiness that greatly improves the result compared to grilling.
Variations
- Bún chả only pork burgers, without bacon.
- Version with chicken.
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