The Most Underrated Vietnamese Dish (Bun Cha Hanoi)

Summary by Krater

Joshua Weissman demonstrates how to make bún chả, a Vietnamese dish consisting of grilled pork patties and pork belly served in a savory broth with rice noodles, herbs, pickled daikon, and crispy spring rolls.

From the video

Answers: How do you make bún chả at home?

• bún chả recipe
• making Vietnamese pork patties
• pickling daikon and carrots
• making bún chả broth
• rolling and frying spring rolls

Ingredients

• 1 stalk lemongrass
• shallot
• 4 cloves garlic
• thai basil
• 1 1/2 lb fatty ground pork
• 2 tsp ground black pepper
• 2 1/2 tbsp sugar
• 3 tbsp fish sauce
• 1 1/2 lb pork belly
• 2 green onions
• 2 cups white distilled vinegar
• 1 1/2 cups water
• 1 tbsp kosher salt
• 2 carrots
• 1 daikon
• 4 1/2 cups pork stock
• 5 wood ear mushrooms
• 1 cup rice noodles
• 1/2 lb shrimp
• 2 eggs
• rice paper
• chili

What it concludes

• Combining sugar and fish sauce creates the process of salty caramelization.
• Marinating the pork mixture and pork belly for at least 30 minutes up to overnight improves flavor.
• Covering pickled daikon and carrots with a layer of plastic wrap ensures everything below it stays submerged and pickled.
• Using pork stock instead of water in the dipping sauce adds more flavor.
• Grilling pork patties and pork belly over high heat for 2 to 3 minutes per side yields a nice char.