Vietnamese Grilled Pork & Meatballs with Vermicelli (Bún Chả) Recipe

Pork shoulder: Thinly sliced for grilling, providing a tender and flavorful base.

Ground pork: Formed into meatballs, adding a different texture to the dish.

Fish sauce: Adds a deep umami flavor essential to Vietnamese cuisine.

Sugar: Balances the savory and salty elements with a touch of sweetness.

Honey: Adds a natural sweetness and helps caramelize the meat.

Garlic: Minced to infuse the marinade with aromatic depth.

Shallot: Minced to add a mild, sweet onion flavor.

Black pepper: Provides a subtle heat and enhances the overall flavor.

Vermicelli noodles: Thin rice noodles that serve as the base for the dish.

When marinating the pork shoulder, make sure to massage the fish sauce, sugar, honey, garlic, shallot, and black pepper thoroughly into the meat. This helps to ensure that the flavors penetrate deeply, resulting in a more flavorful and tender grilled pork. Additionally, allowing the marinade to sit for at least 30 minutes, or even overnight in the refrigerator, will enhance the taste even further.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and fat content, making them a good alternative for grilling.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option that still provides a similar texture and flavor profile.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, though it lacks the fishy undertones.

• sugar - Substitute with maple syrup: Maple syrup provides sweetness and a slight depth of flavor that complements the dish.

• honey - Substitute with agave nectar: Agave nectar is a plant-based sweetener that has a similar consistency and sweetness level.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

• shallot - Substitute with red onion: Red onion has a similar flavor profile and can be used in the same way as shallots.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder.

• vermicelli noodles - Substitute with rice noodles: Rice noodles have a similar texture and are commonly used in Vietnamese cuisine.

• Allow the grilled pork and meatballs to cool to room temperature before storing. This prevents condensation, which can make the food soggy.
• Place the cooled grilled pork and meatballs in an airtight container. Separate layers with parchment paper to avoid sticking.
• Store the vermicelli noodles separately in another airtight container. Toss them with a bit of olive oil to prevent clumping.
• Keep fresh herbs, lettuce, and pickled vegetables in separate containers. Wrap herbs and lettuce in a damp paper towel to maintain freshness.
• For the dipping sauce, use a small jar or container with a tight-fitting lid to prevent spills and maintain flavor.
• Label each container with the date to keep track of freshness. Consume within 3-4 days for optimal taste and safety.
• To freeze, place the grilled pork and meatballs in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container.
• For the vermicelli noodles, portion them into individual servings and freeze in airtight containers or freezer bags.
• Avoid freezing fresh herbs, lettuce, and pickled vegetables as they do not retain their texture well. Instead, prepare fresh when ready to serve.
• Thaw frozen components in the refrigerator overnight. Reheat the grilled pork and meatballs in a preheated oven at 350°F (175°C) until warmed through, or use a microwave for quicker reheating.
• Refresh the vermicelli noodles by soaking them in hot water for a few minutes before serving.
• Assemble the dish with freshly prepared herbs, lettuce, and pickled vegetables for the best dining experience.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable oil.
  3. Place the grilled pork slices and meatballs in the skillet.
  4. Cook for 3-5 minutes, turning occasionally, until heated through.
  5. For the vermicelli noodles, briefly dip them in boiling water for 1-2 minutes, then drain.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled pork slices and meatballs on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat in the oven for 10-15 minutes until warmed through.
  5. Reheat the vermicelli noodles by placing them in a heatproof bowl and pouring boiling water over them. Let sit for 1-2 minutes, then drain.

• Microwave Method:

  1. Place the grilled pork slices and meatballs on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. For the vermicelli noodles, place them in a microwave-safe bowl with a bit of water. Cover and microwave for 1-2 minutes, then drain.

• Steam Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Place the grilled pork slices and meatballs in the steaming basket.
  3. Steam for 5-7 minutes until heated through.
  4. Reheat the vermicelli noodles by placing them in the steamer for 1-2 minutes.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the grilled pork slices and meatballs in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. For the vermicelli noodles, briefly dip them in boiling water for 1-2 minutes, then drain.

• Knife: For thinly slicing the pork shoulder and mincing the garlic and shallot.

• Cutting board: A surface to safely slice the pork shoulder and mince the garlic and shallot.

• Mixing bowl: To marinate the pork shoulder with fish sauce, sugar, honey, garlic, shallot, and black pepper.

• Grill: To cook the pork slices and meatballs until they are cooked through.

• Tongs: For turning the pork slices and meatballs on the grill.

• Pot: To cook the vermicelli noodles according to package instructions.

• Strainer: To drain the cooked vermicelli noodles.

• Serving bowl: To serve the grilled pork and meatballs over the vermicelli noodles with fresh herbs, lettuce, pickled vegetables, and dipping sauce.

• Measuring spoons: To measure out the fish sauce, sugar, honey, and black pepper for the marinade.

Marinate in advance: Prepare the pork shoulder and let it marinate overnight to save time on the day of cooking.

Pre-make meatballs: Form the ground pork into meatballs and store them in the fridge until ready to grill.

Batch cook noodles: Cook a large batch of vermicelli noodles and store them in the fridge for quick assembly.

Use a food processor: Mince garlic and shallot quickly using a food processor.

Prep veggies ahead: Wash and chop fresh herbs, lettuce, and pickled vegetables in advance.