40 min
Sichuan-Style Mapo Tofu with Pork & Steamed Rice
Silken tofu and a modest amount of pork simmer in a glossy chile-bean sauce, with Sichuan pepper and extra heat added to taste at the table.
Pork
Hanoi-Style Bún Chả with Grilled Pork, Rice Noodles & Herbs
Caramel-edged pork patties, cool rice noodles and a generous herb platter meet a bright, savory-sweet dipping broth for an interactive dinner.
Directions
Mix the dipping broth
Whisk lime juice, 3 tablespoons fish sauce, granulated sugar and warm water until dissolved. Add carrot, daikon, sliced garlic and chile if using; rest while the meal is prepared.
Season the pork
Mix shallot, grated garlic, 1 tablespoon fish sauce, brown sugar, 1 teaspoon oil and pepper. Fold half into the ground pork and shape 8 thin patties; toss the other half with the sliced pork. Chill both 10 minutes.
Prepare noodles
Cook or soak vermicelli according to package directions until tender but resilient. Rinse under cool water and drain thoroughly; divide among four plates.
Heat the cooking surface
Heat a lightly oiled grill pan or outdoor grill to medium-high, about 400°F. Arrange herbs, lettuce and cucumber on a platter.
Grill safely
Cook patties in a single layer for 3 to 4 minutes per side until browned and 160°F in the centers. Grill pork slices 2 to 3 minutes per side to at least 145°F, then rest them 3 minutes. Work in batches rather than crowding the pan.
Build the bowls
Divide hot pork patties and slices among shallow bowls and spoon the carrot-daikon dipping broth around them. Serve with noodles, lettuce, cucumber and herbs for dipping and wrapping.
Why this works
Why it worksThin patties and shoulder slices create the two grilled-pork textures shown in the finished platter, while a brief chill helps the patties hold together.
Why it worksCool, well-drained noodles stay springy beside the hot pork rather than diluting the dipping broth.
Why it worksServing the components separately preserves their textures and lets every diner balance herbs, noodles and savory-sweet broth.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon12-inch grill panA broad ridged surface gives the thin pork patties browned edges without crowding them.See current options →
Compare on AmazonInstant-read thermometerSide-entry readings confirm patties reach 160°F and pork slices reach 145°F before their three-minute rest.See current options →
Compare on AmazonFine-mesh colanderFine mesh contains thin rice vermicelli while cool water removes excess starch.See current options →
Swaps & notes
Easy swaps
- Use regular basil when Thai basil is unavailable; mint and cilantro still supply the dominant fresh contrast.
- For a milder table, omit chile from the communal broth and offer sliced chile separately.
- Jicama can replace daikon for a sweeter crunch, though it is not traditional.
Cook notes
- Fish sauce brands differ in salinity; the measured water balances this broth, but taste before serving.
- Ground-pork patties must reach 160°F; insert the thermometer from the side. Whole-muscle shoulder slices need 145°F followed by a 3-minute rest.
Storage
Refrigerate cooked pork, noodles, broth and herbs in separate containers within 2 hours. Keep up to 3 days; reheat pork to 165°F, refresh noodles briefly with warm water and serve the broth cool or room temperature. Do not freeze the assembled meal.
Questions
Is bún chả a noodle bowl?
It is usually served as separate plates of noodles and herbs with grilled pork in dipping broth. Diners combine bite-size portions as they eat rather than tossing everything at once.
Can I cook the pork under the broiler?
Yes. Broil on a foil-lined rack about 5 inches from heat, turning once. Cook patties to 160°F and slices to 145°F followed by a 3-minute rest.
Can I make the dipping broth ahead?
Make it up to one day ahead and refrigerate. Add delicate herbs only at serving and let the broth lose its refrigerator chill for the best flavor.
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Hanoi-Style Bún Chả with Grilled Pork, Rice Noodles & Herbs
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1. Mix the dipping brothWhisk lime juice, 3 tablespoons fish sauce, granulated sugar and warm water until dissolved. Add carrot, daikon, sliced garlic and chile if using; rest while the meal is prepared.
2. Season the porkMix shallot, grated garlic, 1 tablespoon fish sauce, brown sugar, 1 teaspoon oil and pepper. Fold half into the ground pork and shape 8 thin patties; toss the other half with the sliced pork. Chill both 10 minutes.
3. Prepare noodlesCook or soak vermicelli according to package directions until tender but resilient. Rinse under cool water and drain thoroughly; divide among four plates.
4. Heat the cooking surfaceHeat a lightly oiled grill pan or outdoor grill to medium-high, about 400°F. Arrange herbs, lettuce and cucumber on a platter.
5. Grill safelyCook patties in a single layer for 3 to 4 minutes per side until browned and 160°F in the centers. Grill pork slices 2 to 3 minutes per side to at least 145°F, then rest them 3 minutes. Work in batches rather than crowding the pan.
6. Build the bowlsDivide hot pork patties and slices among shallow bowls and spoon the carrot-daikon dipping broth around them. Serve with noodles, lettuce, cucumber and herbs for dipping and wrapping.