Lunch

Bún Chả Tôm—Grilled Shrimp & Charred Herb-Scallion Paste over Rice Vermicelli with Caramelized Pork Jowl

Name: Bún Chả Tôm—Grilled Shrimp & Charred Herb-Scallion Paste over Rice Vermicelli with Caramelized Pork Jowl
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Ingredients: 400g large shrimp (16–20 count), peeled, deveined; 150g pork jowl, cut into ½-inch cubes; 3 tbsp Vietnamese fish sauce; 2 tbsp palm sugar (or light brown sugar); 2 tbsp lime juice; 1 tbsp sesame oil; 2 tsp rice vinegar; 3 garlic cloves, minced; 1 tbsp lemongrass (white part), minced; 1 tsp turmeric powder; ¼ tsp white pepper; 200g dried rice vermicelli (bánh phở); 3 scallions, halved lengthwise; 2 tbsp unsalted butter; 1 tbsp caster sugar (for pork); Pinch of sea salt; FOR CHARRED HERB PASTE: 2 cups mixed Thai basil, mint, cilantro (loosely packed); 2 garlic cloves; 1 tbsp lime juice; 1 tsp fish sauce; ½ tsp sugar; FOR DIPPING: 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp palm sugar, 1 tbsp warm water, 1 fresh red chili, sliced, 2 garlic cloves, minced; Pickled vegetables (cucumber, radish) for serving; Crushed roasted peanuts for garnish

Vietnamese shrimp and pork meet French grilling technique. Marinated shrimp are grilled until charred outside, tender inside, while pork jowl is caramelized to burnished crispness. Fresh herbs, charred scallions, and a complex house-made caramel-fish sauce bracingly balance the rich proteins over cool rice noodles. A meditation on Vietnamese summer technique.

1066calper serving 63gprotein 109gcarbs 44gfat 25min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this