Bún Chả

Steps

1. Prepare the meatball base: Beat one stalk of lemongrass thoroughly using a knife or meat mallet until finely chopped. Remove the dry top half, leaving only the bottom section.
2. Finely chop shallots and garlic for the meatball base; add them to a bowl with 1 1/2 lb fatty ground pork.
3. Add Thai basil (about 1/2 cup) to the bowl. Mix in 2 tsp of ground black pepper, 2 1/2 tbsp of sugar, and 3 tbsp of fish sauce.
4. Mix all ingredients thoroughly by hand until homogeneous; cover with plastic wrap and let marinate for at least 30 minutes or ideally overnight.
5. Prepare the pork belly marinade: Whisk together 2 tbsp of sugar, 2 1/2 tbsp of fish sauce, 3 finely chopped cloves of garlic, and 2 finely chopped green onions (whites).
6. Cut 1 1/2 lb of skinless pork belly into 1/4 inch thick slices, approximately 2-2 1/2 inches long.
7. Toss the pork belly slices in the marinade to coat every piece; let marinate for at least 30 minutes or overnight.
8. Prepare the pickles: In a pot, combine 2 cups of white distilled vinegar, 1 1/2 cups of water, 1/4 cup of sugar, and 1 tbsp of kosher salt. Bring to a boil, then cut off heat.
9. Cut 2 large carrots and 1 daikon radish into consistent 8th-of-an-inch slices (using a mandoline or knife).
10. Pour the hot pickle liquid over the vegetables until submerged; let cool completely in the refrigerator. Cover with plastic wrap to ensure all vegetables remain submerged.
11. Prepare the dipping sauce: Heat 4 1/2 cups of pork stock, 1/2 cup white sugar, 1/2 cup fish sauce, and 3 tbsp white distilled vinegar over medium heat until boiling; remove from heat and keep warm.
12. Form the ground meat into small patties (about 2 oz each).
13. Prepare spring roll filling: Finely chop 5 wood ear mushrooms. In a bowl, combine this with about 1 cup of pre-cooked rice noodles cut into three segments, 1/2 lb chopped shrimp, 1/2 lb ground pork, 1 tsp kosher salt, 2 finely chopped green onion whites, and 1 medium julienned carrot.
14. Add 2 large eggs to the filling mixture and mix well by hand.
15. Optional: Cook a small amount of the spring roll filling in a pan over medium-high heat for 1-2 minutes per side until cooked through; taste and adjust seasoning if necessary.
16. Assemble the spring rolls: Soak rice paper in lukewarm water for 2 to 5 seconds. Lay flat on a damp surface, place a portion of filling into the lower third, fold up over it, roll tightly, and repeat with remaining filling.
17. Grill the pork patties: Spray grill with cooking spray; lay out patties and sear over high heat for 2-3 minutes per side until internal temperature reaches 165°F. Remove from grill to rest.
18. Sear the pork belly: Grill the marinated pork belly slices for about 2-3 minutes per side until charred and cooked through. Remove and place on a tray to rest.
19. Fry the spring rolls: Heat oil in a pot to 350°F; carefully add assembled spring rolls, ensuring they are not overcrowded. Fry until internal temperature reaches 165°F (or slightly higher), then remove and drain on a wire rack.
20. To serve: Line a platter with cut egg rolls (if made). Place the grilled pork patties and seared pork belly in a shallow serving bowl. Ladle hot broth over the meats, top with pickles, and serve immediately.