Bún Chả

Preparation

1. Step 1

   Pickle the vegetables: Place the sliced vegetables in a medium heat-proof bowl. Add the boiling water, vinegar, sugar and salt, stirring a few times to dissolve the sugar and salt. Cover the bowl tightly with plastic wrap and pickle for at least 30 minutes and up to 1 hour; drain. (If not using the pickles immediately, transfer without the brine to an airtight container and refrigerate for up to 2 weeks.)

2. Step 2

   Make the pork meatballs: Add rice to a dry, large (12-inch) nonstick skillet or cast-iron pan over medium-high. Toast, stirring frequently, until rice is dark brown (but not black), 4 to 5 minutes, adjusting heat as necessary to avoid smoking. Transfer to a plate to cool, then grind to a coarse powder using a mortar and pestle or a spice grinder. (Note: Skip this step if using roasted rice powder.)

3. Step 3

   In a medium bowl, combine pork, rice powder, garlic, shallot, oyster sauce, lemongrass, sugar, fish sauce and black pepper. Form into 12 meatballs, about 3 tablespoons each, then slightly flatten (they will be about 2 inches in diameter).

4. Step 4

   Heat a large grill pan (or use the skillet used to toast the rice) over medium; brush or coat with the oil. Add the pork and cook until browned and cooked through, turning once, 3 to 4 minutes per side. (Cook in batches, if necessary, adding more oil if needed.)

5. Step 5

   Meanwhile, prepare the broth, if using (see Tip). Add the nước chấm to a large glass measuring cup. Add 1¼ cups boiling water and squeeze in the juice from a couple lime wedges. Mix to combine, taste the broth, then add more water or lime juice to taste. Prepare four small plates with cooked rice noodles, lettuce and cilantro to serve alongside the meatballs.

6. Step 6

   Distribute the pickled vegetables and meatballs among four bowls. Pour the hot broth on top and serve immediately. Rice noodles, lettuce and cilantro can be added to the broth a little at a time, and are meant to be enjoyed with bites of the pork and pickled vegetables.