Bún Chả

Name: Bún Chả
Yield: Serves 4 to 6
Cuisine: Vietnamese
Ingredients: 8 ounces, rice vermicelli; 1 head, Boston lettuce (8 ounces), torn into bite-size pieces; 1 English, cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias; 1 cup, fresh cilantro leaves and stems; 1 cup, fresh mint leaves, torn if large; 1 small, Thai chile, stemmed and minced; 3 tablespoons, sugar; 1 , garlic clove, minced; 2/3 cup, hot water; 5 tablespoons, fish sauce; 1/4 cup, lime juice (2 limes); 1 , large shallot, minced; 1 tablespoon, fish sauce; 1 1/2 teaspoons, sugar; 1/2 teaspoon, baking soda; 1/2 teaspoon, pepper; 1 pound, ground pork

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Appears in Cook's Illustrated July/August 2018

SERVES4 to 6

TIME1¾ hours

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WHY THIS RECIPE WORKS

Vietnamese bún chả—a vibrant mix of grilled pork, crisp salad, and delicate yet resilient rice vermicelli, all united by a light yet vibrant sauce—is an ideal meal for a hot summer night. We started by boiling dried rice vermicelli, after w...

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