Bún Chả

Name: Bún Chả
Total time: 52 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 9 clove Garlic clove; 2 piece Shallots; 1 piece Lemongrass stalk; 400 g minced pork; 3 tbsp Fish sauce; 1 tbsp Caster sugar; 0.5 tsp Ground black pepper; 1 tbsp Neutral oil; 300 g pork belly slices; 3 tbsp Fish sauce; 1 tbsp Caster sugar; 0.25 tsp Ground black pepper; 200 ml warm water; 2 tbsp Caster sugar; 3 tbsp Fish sauce; 2 tbsp Rice vinegar; 2 tbsp Lime juice; 1 piece Red chilli; 60 g Green papaya; 2,000 ml warm water; 300 g Dried rice vermicelli noodles; 100 g Lettuce leaves; 20 g Fresh mint leaves; 15 g Vietnamese perilla leaves; 80 g fresh bean sprouts; 1 piece Lime

52 min · 40 min active · makes 12 pieces · ~3.95 l · Easy

Vietnamese bún chả: grilled lemongrass pork patties and pork belly in a sweet-sour nuoc cham with green papaya, served with rice vermicelli, lettuce, mint and perilla. Serves 4.

See more →

Bún Chả

Vietnamese bún chả: grilled lemongrass pork patties and pork belly in a sweet-sour nuoc cham with green papaya, served with rice vermicelli, lettuce, mint and perilla. Serves 4.

See more →

TOTAL TIME

52 min

ACTIVE TIME

40 min

QUANTITY

12 pieces · ~3.95 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/20

Tools0/17

Ingredients

0/20 gathered · 4 servings

9clove

2piece

1piece

400g

9tbsp

4tbsp

0.75tsp

1tbsp

300g

2,200ml

2tbsp

1piece

60g

300g

100g

20g

15g

80g

1piece

#	Quantity	Notes	State
1	9clove	—	—
2	2piece	—	—
3	1piece	—	—
4	400g	—	—
5	9tbsp	—	—
6	4tbsp	—	—
7	0.75tsp	—	—
8	1tbsp	—	—
9	300g	—	—
10	2,200ml	—	—
11	2tbsp	—	—
12	2tbsp	—	—
13	1piece	—	—
14	60g	—	—
15	300g	—	—
16	100g	—	—
17	20g	—	—
18	15g	—	—
19	80g	—	—
20	1piece	—	—

Tools

21 items

Serveware

1 item

Procedure

60 steps

1 of 60

Lay the garlic cloves on the chopping board.

Garlic clove · 9 clove

⏱ 5s

ResultGarlic clove

2 of 60

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 1

⏱ 30s

ResultPeeled garlic cloves

3 of 60

Chop the garlic very finely.

Peeled garlic cloves · step 2

⏱ 45s

ResultMinced garlic

4 of 60

Put the garlic in the small bowl.

Minced garlic · step 3

⏱ 5s

ResultMinced garlicused in step 13

5 of 60

Lay the shallots on the board.

Shallots · 2 piece

⏱ 5s

ResultShallots

6 of 60

Peel and chop them finely.

Shallots · step 5

⏱ 1 min

ResultChopped shallot

7 of 60

Put them in a second small bowl.

Chopped shallot · step 6

⏱ 5s

ResultChopped shallotused in step 14

8 of 60

Lay the lemongrass on the board.

Lemongrass stalk · 1 piece

⏱ 5s

ResultLemongrass stalk

9 of 60

Cut off the dry top and root end and peel away the tough outer layers.

Lemongrass stalk · step 8

⏱ 30s

ResultTrimmed lemongrass

10 of 60

Chop the pale inner part very finely.

Trimmed lemongrass · step 9

⏱ 1 min

ResultFinely chopped lemongrass

11 of 60

Put it in the large mixing bowl.

Finely chopped lemongrass · step 10

⏱ 5s

ResultFinely chopped lemongrass

12 of 60

Add the pork mince.

Minced pork · 400 g

⏱ 10s

ResultPork and lemongrass

13 of 60

Add about half the garlic.

Minced garlic · step 4

⏱ 10s

ResultGarlic for the belly and sauceused in step 21

14 of 60

Add half the shallots.

Chopped shallot · step 7

⏱ 10s

ResultPork with shallotused in step 22

15 of 60

Add 3 tablespoons of fish sauce.

Fish sauce · 3 tbsp

⏱ 5s

ResultPork with fish sauce

16 of 60

Add 1 tablespoon of sugar.

Caster sugar · 1 tbsp

⏱ 5s

ResultSweetened pork

17 of 60

Add half a teaspoon of pepper.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultSeasoned pork

18 of 60

Add the oil.

Neutral oil · 1 tbsp

⏱ 5s

ResultPatty mixture base

19 of 60

Beat with the spoon for a minute, until sticky.

⏱ 1 min

ResultPatty mixtureused in step 27

20 of 60

Put the pork belly slices in the medium bowl.

Pork belly slices · 300 g

⏱ 10s

ResultPork belly slices

21 of 60

Add about two-thirds of the remaining garlic.

Garlic for the belly and sauce · step 13

⏱ 10s

ResultBelly with garlicused in step 33

22 of 60

Add the rest of the shallots.

Pork with shallot · step 14

⏱ 10s

ResultBelly with shallot

23 of 60

Add 3 tablespoons of fish sauce.

Fish sauce · 3 tbsp

⏱ 5s

ResultBelly with fish sauce

24 of 60

Add 1 tablespoon of sugar.

Caster sugar · 1 tbsp

⏱ 5s

ResultSweetened belly

25 of 60

Add the rest of the pepper and toss.

Ground black pepper · 0.25 tsp

⏱ 20s

ResultCoated belly

26 of 60

Leave to marinate in the fridge for at least 30 minutes.

⏱ 30 min

ResultMarinated bellyused in step 41

27 of 60

Shape the mince into 12 small flat patties with wet hands and lay them on the grill tray.

Into 12 equal portions

Patty mixture · step 19

⏱ 3 min

Result12 pork patties

28 of 60

Put the warm water in a second medium bowl.

Warm water · 200 ml

⏱ 10s

ResultWarm water

29 of 60

Add the rest of the sugar and stir until dissolved.

Caster sugar · 2 tbsp

⏱ 30s

ResultSweet water

30 of 60

Add the rest of the fish sauce.

Fish sauce · 3 tbsp

⏱ 5s

ResultSalty-sweet base

31 of 60

Add the rice vinegar.

Rice vinegar · 2 tbsp

⏱ 5s

ResultSauce with vinegar

32 of 60

Add the lime juice.

Lime juice · 2 tbsp

⏱ 5s

ResultSauce with lime

33 of 60

Add the rest of the garlic.

Belly with garlic · step 21 Sauce with lime · step 32

⏱ 5s

ResultSauce with garlic

34 of 60

Lay the chilli on the board.

Red chilli · 1 piece

⏱ 5s

ResultRed chilli

35 of 60

Slice it thinly.

Red chilli · step 34

⏱ 20s

ResultThinly sliced red chilli

36 of 60

Add it to the sauce.

Thinly sliced red chilli · step 35

⏱ 5s

ResultSauce with chilli

37 of 60

Lay the green papaya on the board.

Green papaya · 60 g

⏱ 5s

ResultGreen papaya

38 of 60

Peel it and slice it into thin pieces.

Green papaya · step 37

⏱ 1 min

ResultSliced green papaya

39 of 60

Add it to the sauce to pickle lightly.

Sliced green papaya · step 38

⏱ 5s

ResultNuoc chamused in step 58

40 of 60

Heat the grill to high.

⏱ 5 min

41 of 60

Lay the belly slices beside the patties.

Marinated belly · step 26

⏱ 30s

ResultPatties and belly

42 of 60

Slide the tray under the grill.

⏱ 10s

ResultPatties and belly

43 of 60

Grill for about 10 minutes, turning once with the tongs, until charred at the edges and a patty reads 75 °C on a thermometer.

⏱ 10 min

ResultGrilled pork

44 of 60

Using oven gloves, take the tray out.

⏱ 10s

ResultGrilled porkused in step 57

45 of 60

Put 2 litres of water in the stockpot.

Warm water · 2,000 ml

⏱ 20s

ResultWarm water

46 of 60

Bring to the boil.

⏱ 12 min

ResultBoiling water

47 of 60

Add the vermicelli.

Dried rice vermicelli noodles · 300 g

⏱ 15s

ResultVermicelli in water

48 of 60

Boil for about 4 minutes, until soft.

⏱ 4 min

ResultCooked vermicelli

49 of 60

Drain in the colander.

Cooked vermicelli · step 48

⏱ 15s

ResultDrained vermicelli

50 of 60

Pour the noodle water away.

Drained vermicelli · step 49

⏱ 5s

51 of 60

Rinse under cold water and shake dry.

⏱ 30s

ResultRinsed vermicelli

52 of 60

Divide the noodles between 4 shallow bowls.

Into 4 equal portions

Rinsed vermicelli · step 51

⏱ 40s

ResultNoodles in bowls

53 of 60

Add the lettuce leaves to one side.

Lettuce leaves · 100 g

⏱ 20s

ResultBowls with lettuce

54 of 60

Add the mint.

Fresh mint leaves · 20 g

⏱ 15s

ResultBowls with mint

55 of 60

Add the perilla leaves.

Vietnamese perilla leaves · 15 g

⏱ 15s

ResultBowls with herbs

56 of 60

Add the beansprouts.

Fresh bean sprouts · 80 g

⏱ 15s

ResultBowls with sprouts

57 of 60

Add 3 patties and some belly to each bowl.

Into 4 equal portions

Grilled pork · step 44

⏱ 40s

ResultBowls with pork

58 of 60

Ladle the dipping sauce over the pork.

Into 4 equal portions

Nuoc cham · step 39

⏱ 30s

ResultBún chả bowls

59 of 60

Lay the lime on the board.

Lime · 1 piece

⏱ 5s

ResultLime

60 of 60

Cut it into wedges.

Lime · step 59

⏱ 15s

ResultLime wedges

Total Time52 min

#	Product	Action
1	9 clove	Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove
2	Garlic clovestep 1	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
3	Peeled garlic clovesstep 2	Chop the garlic very finely.⏱ 45sResultMinced garlic
4	Minced garlicstep 3	Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 13
5	2 piece	Lay the shallots on the board.⏱ 5sResultShallots
6	Shallotsstep 5	Peel and chop them finely.⏱ 1 minResultChopped shallot
7	Chopped shallotstep 6	Put them in a second small bowl.⏱ 5sResultChopped shallotused in step 14
8	1 piece	Lay the lemongrass on the board.⏱ 5sResultLemongrass stalk
9	Lemongrass stalkstep 8	Cut off the dry top and root end and peel away the tough outer layers.⏱ 30sResultTrimmed lemongrass
10	Trimmed lemongrassstep 9	Chop the pale inner part very finely.⏱ 1 minResultFinely chopped lemongrass
11	Finely chopped lemongrassstep 10	Put it in the large mixing bowl.⏱ 5sResultFinely chopped lemongrass
12	400 g	Add the pork mince.⏱ 10sResultPork and lemongrass
13	Minced garlicstep 4	Add about half the garlic.⏱ 10sResultGarlic for the belly and sauceused in step 21
14	Chopped shallotstep 7	Add half the shallots.⏱ 10sResultPork with shallotused in step 22
15	3 tbsp	Add 3 tablespoons of fish sauce.⏱ 5sResultPork with fish sauce
16	1 tbsp	Add 1 tablespoon of sugar.⏱ 5sResultSweetened pork
17	0.5 tsp	Add half a teaspoon of pepper.⏱ 5sResultSeasoned pork
18	1 tbsp	Add the oil.⏱ 5sResultPatty mixture base
19	—	Beat with the spoon for a minute, until sticky.⏱ 1 minResultPatty mixtureused in step 27
20	300 g	Put the pork belly slices in the medium bowl.⏱ 10sResultPork belly slices
21	Garlic for the belly and saucestep 13	Add about two-thirds of the remaining garlic.⏱ 10sResultBelly with garlicused in step 33
22	Pork with shallotstep 14	Add the rest of the shallots.⏱ 10sResultBelly with shallot
23	3 tbsp	Add 3 tablespoons of fish sauce.⏱ 5sResultBelly with fish sauce
24	1 tbsp	Add 1 tablespoon of sugar.⏱ 5sResultSweetened belly
25	0.25 tsp	Add the rest of the pepper and toss.⏱ 20sResultCoated belly
26	—	Leave to marinate in the fridge for at least 30 minutes.⏱ 30 minResultMarinated bellyused in step 41
27	Patty mixturestep 19	Shape the mince into 12 small flat patties with wet hands and lay them on the grill tray. → Into 12 equal portions⏱ 3 minResult12 pork patties
28	200 ml	Put the warm water in a second medium bowl.⏱ 10sResultWarm water
29	2 tbsp	Add the rest of the sugar and stir until dissolved.⏱ 30sResultSweet water
30	3 tbsp	Add the rest of the fish sauce.⏱ 5sResultSalty-sweet base
31	2 tbsp	Add the rice vinegar.⏱ 5sResultSauce with vinegar
32	2 tbsp	Add the lime juice.⏱ 5sResultSauce with lime
33	Belly with garlicstep 21	Add the rest of the garlic.⏱ 5sResultSauce with garlic
33	Sauce with limestep 32	Add the rest of the garlic.⏱ 5sResultSauce with garlic
34	1 piece	Lay the chilli on the board.⏱ 5sResultRed chilli
35	Red chillistep 34	Slice it thinly.⏱ 20sResultThinly sliced red chilli
36	Thinly sliced red chillistep 35	Add it to the sauce.⏱ 5sResultSauce with chilli
37	60 g	Lay the green papaya on the board.⏱ 5sResultGreen papaya
38	Green papayastep 37	Peel it and slice it into thin pieces.⏱ 1 minResultSliced green papaya
39	Sliced green papayastep 38	Add it to the sauce to pickle lightly.⏱ 5sResultNuoc chamused in step 58
40	—	Heat the grill to high.⏱ 5 min
41	Marinated bellystep 26	Lay the belly slices beside the patties.⏱ 30sResultPatties and belly
42	—	Slide the tray under the grill.⏱ 10sResultPatties and belly
43	—	Grill for about 10 minutes, turning once with the tongs, until charred at the edges and a patty reads 75 °C on a thermometer.⏱ 10 minResultGrilled pork
44	—	Using oven gloves, take the tray out.⏱ 10sResultGrilled porkused in step 57
45	2,000 ml	Put 2 litres of water in the stockpot.⏱ 20sResultWarm water
46	—	Bring to the boil.⏱ 12 minResultBoiling water
47	300 g	Add the vermicelli.⏱ 15sResultVermicelli in water
48	—	Boil for about 4 minutes, until soft.⏱ 4 minResultCooked vermicelli
49	Cooked vermicellistep 48	Drain in the colander.⏱ 15sResultDrained vermicelli
50	Drained vermicellistep 49	Pour the noodle water away.⏱ 5s
51	—	Rinse under cold water and shake dry.⏱ 30sResultRinsed vermicelli
52	Rinsed vermicellistep 51	Divide the noodles between 4 shallow bowls. → Into 4 equal portions⏱ 40sResultNoodles in bowls
53	100 g	Add the lettuce leaves to one side.⏱ 20sResultBowls with lettuce
54	20 g	Add the mint.⏱ 15sResultBowls with mint
55	15 g	Add the perilla leaves.⏱ 15sResultBowls with herbs
56	80 g	Add the beansprouts.⏱ 15sResultBowls with sprouts
57	Grilled porkstep 44	Add 3 patties and some belly to each bowl. → Into 4 equal portions⏱ 40sResultBowls with pork
58	Nuoc chamstep 39	Ladle the dipping sauce over the pork. → Into 4 equal portions⏱ 30sResultBún chả bowls
59	1 piece	Lay the lime on the board.⏱ 5sResultLime
60	Limestep 59	Cut it into wedges.⏱ 15sResultLime wedges
Total Time		52 min

Serving

Add a lime wedge to each bowl and serve.

Nutrition

per serving

Estimated · pre-cooking · 92% ingredients covered

Nutrient	Per serving
	1,057kcal
	38g
	60g
	21g
	89g
	17g
	4g
	2,956mg

Ingredients0/20

Tools0/17

Recipe

Bún Chả

Vietnamese bún chả: grilled lemongrass pork patties and pork belly in a sweet-sour nuoc cham with green papaya, served with rice vermicelli, lettuce, mint and perilla. Serves 4.

What you’ll doYou will mix pork mince with lemongrass, garlic, shallot, fish sauce and sugar for patties, and marinate pork belly slices in the same flavours. Make a dipping sauce of warm water, sugar, fish sauce, vinegar, lime, garlic, chilli and green papaya. Grill the patties and belly until charred and 75 °C, boil the vermicelli, and serve each bowl with noodles, lettuce, herbs, the pork and the sauce.

Serves4

Total52 min

LevelMedium

Ingredients

Garlic clove9 clove
Shallots2 piece
Lemongrass stalk1 piece
Minced pork400 g
Fish sauce9 tbsp
Caster sugar4 tbsp
Ground black pepper0.75 tsp
Neutral oil1 tbsp
Pork belly slices300 g
Warm water2,200 ml
Rice vinegar2 tbsp
Lime juice2 tbsp
Red chilli1 piece
Green papaya60 g
Dried rice vermicelli noodles300 g
Lettuce leaves100 g
Fresh mint leaves20 g
Vietnamese perilla leaves15 g
Fresh bean sprouts80 g
Lime1 piece

Tools

Grill or broilerSpoonTongsGrill trayGarlic bowl (small bowl)Shallot bowl (small bowl)Large mixing bowlChef's knifeMarinated belly bowl (medium bowl)Nuoc cham bowl (medium bowl)Wooden spoonShallow bowlColanderStockpotCooking thermometerPeelerLadleOven gloveChopping boardGrill broilerThermometer

Method

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic clove · 9 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 1

Chop the garlic very finely.

45sChopping board, Chefs knifePeeled garlic cloves · step 2

Put the garlic in the small bowl.

Result · Minced garlic · used in step 13

5sGarlic bowl (small bowl)Minced garlic · step 3

Lay the shallots on the board.

5sChopping boardShallots · 2 piece

Peel and chop them finely.

1 minChopping board, Chefs knifeShallots · step 5

Put them in a second small bowl.

Result · Chopped shallot · used in step 14

5sShallot bowl (small bowl)Chopped shallot · step 6

Lay the lemongrass on the board.

5sChopping boardLemongrass stalk · 1 piece

Cut off the dry top and root end and peel away the tough outer layers.

30sChopping board, Chefs knifeLemongrass stalk · step 8

Chop the pale inner part very finely.

1 minChopping board, Chefs knifeTrimmed lemongrass · step 9

Put it in the large mixing bowl.

5sLarge mixing bowlFinely chopped lemongrass · step 10

Add the pork mince.

10sLarge mixing bowlMinced pork · 400 g

Add about half the garlic.

Result · Garlic for the belly and sauce · used in step 21

10sLarge mixing bowl, SpoonMinced garlic · step 4

Add half the shallots.

Result · Pork with shallot · used in step 22

10sLarge mixing bowl, SpoonChopped shallot · step 7

Add 3 tablespoons of fish sauce.

5sLarge mixing bowlFish sauce · 3 tbsp

Add 1 tablespoon of sugar.

5sLarge mixing bowlCaster sugar · 1 tbsp

Add half a teaspoon of pepper.

5sLarge mixing bowlGround black pepper · 0.5 tsp

Add the oil.

5sLarge mixing bowlNeutral oil · 1 tbsp

Beat with the spoon for a minute, until sticky.

Result · Patty mixture · used in step 27

1 minLarge mixing bowl, Wooden spoon

Put the pork belly slices in the medium bowl.

10sMarinated belly bowl (medium bowl)Pork belly slices · 300 g

Add about two-thirds of the remaining garlic.

Result · Belly with garlic · used in step 33

10sMarinated belly bowl (medium bowl), SpoonGarlic for the belly and sauce · step 13

Add the rest of the shallots.

10sMarinated belly bowl (medium bowl), SpoonPork with shallot · step 14

Add 3 tablespoons of fish sauce.

5sMarinated belly bowl (medium bowl)Fish sauce · 3 tbsp

Add 1 tablespoon of sugar.

5sMarinated belly bowl (medium bowl)Caster sugar · 1 tbsp

Add the rest of the pepper and toss.

20sMarinated belly bowl (medium bowl), TongsGround black pepper · 0.25 tsp

Leave to marinate in the fridge for at least 30 minutes.

Result · Marinated belly · used in step 41

30 minMarinated belly bowl (medium bowl)

Shape the mince into 12 small flat patties with wet hands and lay them on the grill tray. → Into 12 equal portions

3 minGrill trayPatty mixture · step 19

Put the warm water in a second medium bowl.

10sNuoc cham bowl (medium bowl)Warm water · 200 ml

Add the rest of the sugar and stir until dissolved.

30sNuoc cham bowl (medium bowl), SpoonCaster sugar · 2 tbsp

Add the rest of the fish sauce.

5sNuoc cham bowl (medium bowl)Fish sauce · 3 tbsp

Add the rice vinegar.

5sNuoc cham bowl (medium bowl)Rice vinegar · 2 tbsp

Add the lime juice.

5sNuoc cham bowl (medium bowl)Lime juice · 2 tbsp

Add the rest of the garlic.

5sNuoc cham bowl (medium bowl)Belly with garlic · step 21Sauce with lime · step 32

Lay the chilli on the board.

5sChopping boardRed chilli · 1 piece

Slice it thinly.

20sChopping board, Chefs knifeRed chilli · step 34

Add it to the sauce.

5sNuoc cham bowl (medium bowl)Thinly sliced red chilli · step 35

Lay the green papaya on the board.

5sChopping boardGreen papaya · 60 g

Peel it and slice it into thin pieces.

1 minChopping board, Chefs knife, PeelerGreen papaya · step 37

Add it to the sauce to pickle lightly.

Result · Nuoc cham · used in step 58

5sNuoc cham bowl (medium bowl)Sliced green papaya · step 38

Heat the grill to high.

5 minGrill broiler

Lay the belly slices beside the patties.

30sGrill tray, TongsMarinated belly · step 26

Slide the tray under the grill.

10sGrill tray, Grill broiler, Oven glove

Grill for about 10 minutes, turning once with the tongs, until charred at the edges and a patty reads 75 °C on a thermometer.

10 minGrill tray, Tongs, Thermometer

Using oven gloves, take the tray out.

Result · Grilled pork · used in step 57

10sGrill tray, Grill broiler, Oven glove

Put 2 litres of water in the stockpot.

20sStockpotWarm water · 2,000 ml

Bring to the boil.

12 minStockpot

Add the vermicelli.

15sStockpot, TongsDried rice vermicelli noodles · 300 g

Boil for about 4 minutes, until soft.

4 minStockpot

Drain in the colander.

15sColanderCooked vermicelli · step 48

Pour the noodle water away.

5sStockpotDrained vermicelli · step 49

Rinse under cold water and shake dry.

30sColander

Divide the noodles between 4 shallow bowls. → Into 4 equal portions

40sShallow bowl, TongsRinsed vermicelli · step 51

Add the lettuce leaves to one side.

20sShallow bowlLettuce leaves · 100 g

Add the mint.

15sShallow bowlFresh mint leaves · 20 g

Add the perilla leaves.

15sShallow bowlVietnamese perilla leaves · 15 g

Add the beansprouts.

15sShallow bowlFresh bean sprouts · 80 g

Add 3 patties and some belly to each bowl. → Into 4 equal portions

40sShallow bowl, TongsGrilled pork · step 44

Ladle the dipping sauce over the pork. → Into 4 equal portions

30sShallow bowl, LadleNuoc cham · step 39

Lay the lime on the board.

5sChopping boardLime · 1 piece

Cut it into wedges.

15sChopping board, Chefs knifeLime · step 59

Add a lime wedge to each bowl and serve.

Result · Bún Chả

10sShallow bowlLime wedges · step 60

Printed 6 October 2026