Hanoi Bún chả (grilled pork with rice vermicelli) with dried rice vermicelli

Method

1. Marinate the two types of pork

   You will need: Mixing bowls, pork belly and minced pork shoulder, fish sauce, sugar, caramel sauce and shallots

   Cut pork belly into evenly sized thin slices. Marinate with half the shallots and spring onions, 1–1.5 tbsp fish sauce, 1.5–2 tbsp caramel sauce, 2 tsp sugar and 1 tsp pepper. Cover and refrigerate for at least 1 hour.

   Tip: Keep utensils that touched raw meat separate from greens and cooked food.

   

2. Shape and marinate the patties

   You will need: Minced pork shoulder, remaining shallots and seasonings, pork fat

   Mix the minced pork with the remaining shallots and similar seasonings, adding a little pork fat. Knead until sticky, cover and refrigerate for at least 1 hour.

   Tip: Keep utensils that touched raw meat separate from ready-to-eat food.

   

3. Make the pickles

   You will need: Knife, board, green papaya, carrot and salt

   Peel the papaya and carrot; slice thinly or cut into bite-sized pieces. Toss papaya with salt for 6–8 minutes, rinse well, then mix or arrange with carrot.

   Tip: Cut vegetables to a similar size for easy serving with the pork.

   

4. Make the dipping sauce

   You will need: Bowl, spoon, fish sauce, sugar, vinegar and boiling water

   Measure 1 tbsp each fish sauce, sugar and vinegar, plus 5 tbsp boiling water; stir to dissolve. Add crushed garlic, sliced chilli and pepper to taste, then adjust the sweet-and-sour balance.

   Tip: Make the sauce before grilling to allow time to taste and adjust.

   

5. Grill the pork in a pan

   You will need: Grill pan or regular pan, marinated pork and food thermometer

   Lightly grease a heated pan. Grill pork belly and patties in batches over medium heat, turning until evenly cooked, browned and fragrant without burning. Check minced pork reaches 71°C and whole cuts 63°C; rest for 3 minutes.

   Tip: Do not rely on surface colour or cooking time alone to determine doneness.

   

6. Soften the dried rice vermicelli

   You will need: Pot, colander and dried rice vermicelli

   Soak or boil noodles according to packet instructions until soft and bendable without breaking. Taste a strand, drain and briefly rinse in cold water to prevent sticking.

   Tip: Do not use cooking times for fresh noodles or another brand as a guide.

   

7. Serve the bún chả

   You will need: Softened noodles, grilled pork, dipping sauce, pickles and fresh greens

   Arrange noodles and greens on a plate, with pork belly and patties alongside. Add pickles to the dipping sauce and serve with the pork and noodles.

   Tip: Serve pork hot; keep clean dipping sauce that has not touched raw meat separate.

   

Use a thermometer: minced pork should reach 71°C; whole pork cuts 63°C and rest for 3 minutes. Refrigerate leftovers within 2 hours at 4°C or below.