My Basil Leaf Bún Chả Recipe

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Video Directions

Bún Chả

Makes 6 Servings

Prep Time 20 Minutes (after marinating meat 1 hour)

1 1/2 pounds ground pork

2 tablespoons chopped shallot

1 teaspoon chopped garlic

3 tablespoons fish sauce (phuc quoc brand)

1/2 tablespoon sesame oil

1 1/2 tablespoons oyster sauce

2 tablespoons brown sugar

2 tablespoons honey

1/2 teaspoon crushed peppercorns

Bún Thịt Nướng Marinade

Soaked Bamboo Skewers-Soak the bamboo skewers in water for 15 minutes to prevent burning while grilling.

1 pound sliced pork shoulder

2 tablespoons chopped shallot

1 teaspoon chopped garlic

3 tablespoons fish sauce

1/2 tablespoon sesame oil

1 1/2 tablespoons oyster sauce

2 tablespoons brown sugar

2 tablespoons honey

1/2 teaspoon crushed peppercorns

Serve with Vermicelli rice noodles, nuoc mum (fish sauce vinaigrette)

Pickled carrots, daikon radish and Vietnamese herbs of your choosing

Video Directions

Pickled Daikon Radish and Carrot

(Step 1)

2 cup sliced carrot

2 cup sliced daikon radish

1/2 tablespoon sea salt

1/2 tablespoon sugar

Combine in a large bowl and mxi well. Marinate for 15 minutes

(Step 2)

After 15 minutes You Must Rinse the sliced radish & carrot then add the following ingredients:

1/2 cup warm water

1/2 cup seasoned rice vinegar

1/8 teaspoon sea salt

2 tablespoons sugar

Refrigerate for 30 minutes before serving.

Nuoc Mam Cham (Dipping and serving sauce).

1/2 cup warm water

1 teaspoon lime juice

2 tablespoons fish sauce

1 teaspoon garlic chili sauce

2 tablespoon sugar

In a small cup or bowl combine all ingredients and mix together. (for best results-chill for 30 moinutes before serving.