Bún Chả for Two

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

21 comments

Appears in Cook's Illustrated July/August 2018

SERVES2

TIME1¾ hours

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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