| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 457 | 25g | 9g | 38g |
| sugars | fibre | protein | salt |
| 10g | 2g | 19g | 2.3g |
Delving into the heart and soul of Vietnamese cuisine, I often find myself mesmerized by the harmonious blend of fresh, vibrant flavors that are distinctive to this Southeast Asian gem. Among an array of delectable dishes, Bún Chả (Hanoi Pork Patties with Kinh Gioi) often leaves an indelibly delicious stamp on my palate, serving as a culinary convergence of my Californian upbringing and the vivid food culture I’ve discovered on my food journey.
The Charm of Fusion and Versatility
Bún Chả stands out to me not only because it is intensely flavorful, but it also echoes my love for fusion dishes, echoing my Gujarati roots on the marinade of the ground pork — a hint of garlic and subtle spices, flavors I’ve grown up loving. It’s this melange of East and West that I find so appealing. The beauty of Bún Chả is that despite its traditional essence, it leaves ample room for reinvention – a liberty I often exploit to layer in elements from other culinary cultures, in this instance, Indian-American fusion.
The dipping sauce, nuoc cham, on the side is the quintessential Vietnamese condiment, its tangy-sweet flavor profile reminiscent of the chutneys served in Indian meals. Pairing these patties with garlic-infused cucumber salad and aromatic herbs further ramp up the flavor quotient. This dish is also flexible enough to serve as an appetizer, main, or even as part of a backyard barbecue grill spread.
A Nourishing Dance of Flavors
While my taste buds are captivated by Bún Chả, my health-conscious side rejoices too. This dish is not only a feast for the senses, but it’s packed with nutrition. The quality ground pork offers abundant protein, and when partnered with the medley of herbs, it makes for a nourishing meal. Using generous amounts of garlic not only intensifies the flavor but also reaps its antioxidant benefits. The medley of herbs also lend their own benefits; for instance, mint is known for its digestive qualities.
Including Kinh Gioi, or Vietnamese Balm, a herb that’s seldom found in Western cuisine, gives this dish its characteristic zest while also ushering in a variety of health benefits. The salad elements and the cucumber ribbons provide crunch, a refreshing contrast to the succulent pork, while offering a boost of vitamins and fiber.
To say Bún Chả is merely a dish would be an understatement. For me, it’s a heartfelt blend of my culinary journey, cherishing the flavorful memories rooted in my West Coast upbringing, acknowledging my Indian-American fusion leanings, and embracing the nourishing aspects of mindful eating all at the same time. So next time you’re considering a culinary exploration, give Bún Chả (Hanoi Pork Patties with Kinh Gioi) a try. This dish promises more than just a meal — it promises an experience.
What You’ll Need
- 1.5 pounds of ground pork
- 4 tablespoons of finely chopped garlic
- 4 tablespoons of fish sauce
- 2 tablespoons of sugar
- 2 tablespoons of cornstarch
- 1/2 cup of finely chopped Kinh Gioi (Vietnamese Balm)
- 3 tablespoons of vegetable oil
- 6 servings of rice vermicelli, cooked
- 2 cups of mixed herbs (mint, cilantro, Thai basil)
- 1 cucumber, cut into thin ribbons
- 2 medium carrots, cut into thin strips
- 1 bunch of salad leaves
- Chili slices, to taste (optional)
- For dipping sauce (nuoc cham):
- 1 cup of fish sauce
- 1 cup of sugar
- 1.5 cups of water
- 5 tablespoons of lime juice
- 3 minced garlic cloves
- 2-3 bird’s eye chilies, finely chopped (optional)
Method
Step One
Combine the ground pork, finely chopped garlic, fish sauce, sugar, cornstarch, and finely chopped Kinh Gioi in a large bowl. Mix well until the ingredients are well incorporated.
Step Two
Form the mixture into small patties. This should yield about 30 patties depending on your preferred size.
Step Three
Heat the vegetable oil in a large frying pan over medium heat. Cook the patties until golden brown and cooked through, about 2-3 minutes on each side.
Step Four
While the patties are cooking, prepare the dipping sauce (nuoc cham) by combining the fish sauce, sugar, water, lime juice, minced garlic, and finely chopped bird’s eye chilies in a bowl. Stir well until the sugar is completely dissolved.
Step Five
Prepare plates with servings of cooked rice vermicelli, fresh herbs, cucumber ribbons, carrot strips, and salad leaves. Top the vermicelli with a few of the cooked pork patties and serve with the nuoc cham on the side.
Step Six
Guests can assemble their own bowls, adding chili slices to their liking. Pour a little of the nuoc cham over everything just before eating.
Enjoy your delicious Bún Chả!
