Bún chả, the classic Vietnamese rice noodle and pork dish, is a favorite summer supper for both our families. It’s flavorful and fresh and also fun to slurp with chopsticks.

Originating in Hanoi, with similar versions enjoyed throughout Vietnam, bun cha at its essence pairs rice noodles and char grilled pork with a dipping sauce that brings together sweet, sour and salty flavors. If you love firing up the grill, all the better. Cooking the pork over a grill will infuse it with wonderful smoky, char-grilled flavor. Don’t skimp on the garnishes, the herbs and crisp vegetables provide wonderful color, brightness and crunch.

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Bún chả (Vietnamese Rice Noodle Salad with Marinated Pork)
Serves 4

Note: To aid in slicing pork thinly, place the meat in a freezer for 30 minutes to firm it up before slicing.

Ingredients

7 ounces dry Vietnamese rice vermicelli noodles

1 pound pork tenderloin or pork chops, thinly sliced

fresh mint and cilantro sprigs

blanched bean sprouts

sliced cucumber

sliced chiles

torn lettuce leaves (red leaf or little gem)

chopped roasted peanuts

your favorite chile sauce

Marinade

2 garlic cloves, finely minced

1 tablespoon ginger, grated or finely minced

2 tablespoons fish sauce

1 tablespoon soy sauce

1 teaspoon sugar

Salt and pepper to taste

Dipping Sauce

1 cup chicken stock (or water)

1 tablespoon sugar

2 tablespoons rice vinegar

2 tablespoons fish sauce

1/4 cup grated carrots

Directions

Combine the ingredients for the marinade, then coat the sliced pork with the marinade and let it sit while you prepare the other components of the dish (or marinate up to …read more

Source:: East Bay – Lifestyle

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