Skip to content

The Southeast Asian Table

Countries Recipes The Cookbook

Saved Planner Account Shopping — your list is empty

Bún Chả

Vietnam

Step 1 of 9

Bún Chả — step 1 of 9

Combine the shallots, garlic, fish sauce, sugar, oil, pepper and caramel sauce in a bowl. Divide between two bowls.

Ingredients

4 servings

The pork

12 oz (340 g) ground pork, not too lean
12 oz (340 g) pork belly, skin removed, sliced 1/4 in (5 mm) thick
3 shallots, finely minced
4 cloves garlic, finely minced
2 tbsp (30 ml) fish sauce
1 tbsp (15 g) granulated sugar
1 tbsp (15 ml) neutral oil
1 tsp (2 g) freshly ground black pepper
1 tsp (5 ml) caramel sauce or dark soy sauce, for colour

The dipping broth

1/2 cup (120 ml) fish sauce
1/2 cup (100 g) granulated sugar
1/2 cup (120 ml) rice vinegar or fresh lime juice
3 cups (700 ml) warm water
4 cloves garlic, thinly sliced
2 fresh red chillies, sliced
1 cup (about 150 g) đồ chua or thinly sliced green papaya and carrot

To serve

14 oz (400 g) dried rice vermicelli (bún)
1 large platter of soft lettuce, perilla (tía tô), mint and cilantro

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

Explore

Eleven countries
All 100 recipes
Foundations

Your kitchen

Saved recipes
Meal planner
Shopping list
My kitchen
What you have cooked
Households
Account
Cooking assistant

The book

The Complete Edition
About the project

Trust

How the book was made
Imagery and AI
Contact

Legal

Privacy
Terms

Chapters

Thailand
Vietnam
Indonesia
Philippines
Malaysia
Singapore
Cambodia
Myanmar
Laos
Brunei
Timor-Leste

© 2026 Thea Cin · CinNova Press

Made to accompany the cookbook.