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Grilled Grass-Fed Pork & Herb Bún Chả

Name: Grilled Grass-Fed Pork & Herb Bún Chả
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: vietnamese-herb-broth
Ingredients: 1.65 lb ground pasture-raised pork shoulder, 80/20 fat ratio preferred; 2 shallots, finely minced; 1 tbsp fish sauce, high-quality, fermented (e.g., Red Boat or Three Crabs); 2 tbsp Medjool dates, pitted and blended into a smooth paste with 1 tbsp water; 1 tbsp extra-virgin olive oil, cold-pressed; 1/2 tsp black pepper, freshly cracked; 10.5 oz rice vermicelli noodles, dried; 1 bunch fresh dill, stems removed, leaves roughly chopped; 1 bunch fresh mint, leaves picked; 1 bunch fresh cilantro, leaves and tender stems; 2 green onions, sliced into 2-inch lengths; 1 banana blossom, sliced paper-thin if using fresh, or 1 cup pickled (rinse well); 1 carrot, julienned; 1 daikon radish, julienned; 3.5 oz fresh perilla leaves (Tía Tía), whole leaves; 1/2 cup warm water, filtered; 1/4 cup fish sauce, high-quality, fermented; 3 tbsp fresh lime juice, juiced; 2 tbsp Medjool dates, pitted and blended into a smooth paste; 1 Thai bird's eye chili, thinly sliced; 2 garlic cloves, minced

This farm-fresh take on the Hanoi classic features charred patties of pasture-raised pork shoulder served over rice vermicelli with a mountain of fresh herbs and a fermented fish sauce dressing. The dish balances savory, umami-rich grilled meat with the bright, cooling crunch of dill, mint, and banana blossom, all tied together by a broth that is sweetened solely with whole dates and free of seed oils.

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Vietnamese Herb-Brothdinnermediumblueprint-alignedwhole-foodno-added-sugaranti-inflammatoryhigh-polyphenolgut-healthlow-glycemichigh-proteingluten-free

Serves

Prep

20 min

Cook

45 min

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Grilled Grass-Fed Pork & Herb Bún Chả — authentic Vietnamese Herb-Broth recipe from Taste Meridian

Ingredients

Serves

Grilled Pork Patties

1.65 lbground pasture-raised pork shoulder, 80/20 fat ratio preferred
2shallots, finely minced
1 tbspfish sauce, high-quality, fermented (e.g., Red Boat or Three Crabs)
2 tbspMedjool dates, pitted and blended into a smooth paste with 1 tbsp water
1 tbspextra-virgin olive oil, cold-pressed
1/2 tspblack pepper, freshly cracked

Noodles & Herbs

10.5 ozrice vermicelli noodles, dried
1 bunchfresh dill, stems removed, leaves roughly chopped
1 bunchfresh mint, leaves picked
1 bunchfresh cilantro, leaves and tender stems
2green onions, sliced into 2-inch lengths
1banana blossom, sliced paper-thin if using fresh, or 1 cup pickled (rinse well)
1carrot, julienned
1daikon radish, julienned
3.5 ozfresh perilla leaves (Tía Tía), whole leaves

Dipping Sauce (Nước Chấm)

1/2 cupwarm water, filtered
1/4 cupfish sauce, high-quality, fermented
3 tbspfresh lime juice, juiced
2 tbspMedjool dates, pitted and blended into a smooth paste
1Thai bird's eye chili, thinly sliced
2garlic cloves, minced

Equipment

cast-iron grill pan or outdoor grill — essential for achieving the authentic charred flavor and Maillard reaction without needing seed oils
high-speed blender — required to create a perfectly smooth date paste for the marinade and sauce
mandoline slicer — ensures uniform, paper-thin slices of banana blossom and vegetables for texture

A little context

Bún Chả is a beloved street food tradition from Hanoi, traditionally served with a dipping sauce (nước chấm) that often includes refined sugar. We honor this heritage by using whole Medjool dates to mimic the depth of caramelized sweetness without the metabolic cost of white sugar. We also replace the traditional vegetable oil marinade with extra-virgin olive oil and ensure the pork is sourced from animals raised on pasture to align with longevity principles.

Why this food

The longevity story

This meal is a powerhouse of polyphenols from the fresh herbs (dill, mint, perilla) and the extra-virgin olive oil used in the dressing, which supports cellular longevity. The fermentation in the fish sauce provides beneficial gut bacteria, while the pasture-raised pork delivers a superior omega-3 to omega-6 ratio compared to grain-fed alternatives. The date-based sweetener offers a lower glycemic impact than refined sugar, preventing insulin spikes while providing fiber and minerals.

Method

01
Prepare the Date Paste
Combine 30g pitted Medjool dates with 1 tbsp warm water in a high-speed blender. Blend until completely smooth with no lumps. This paste will act as your natural sweetener and binder.
02
Marinate the Pork
In a large bowl, combine the ground pasture-raised pork, minced shallots, 20g fish sauce, the date paste, 15ml extra-virgin olive oil, and freshly cracked black pepper. Mix vigorously with your hands for 2-3 minutes until the mixture becomes sticky and emulsified. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours.
03
Form the Patties
Divide the pork mixture into 8 equal portions (approx. 90g each). Form them into flat, oval patties about 1.5cm thick. Ensure they are compact so they don't fall apart on the grill. Let them rest at room temperature for 15 minutes while you prep the sauce and herbs.
04
Make the Dipping Sauce
In a medium bowl, whisk together 120ml warm water, 60ml fish sauce, 45ml fresh lime juice, the remaining 40g date paste, minced garlic, and sliced chili. Stir until the date paste is fully dissolved. Taste and adjust; it should be a balance of salty, sour, and a gentle, rounded sweetness. Set aside.
05
Prep the Vegetables and Herbs
Julienned the carrot and daikon radish. If using fresh banana blossom, slice it paper-thin and soak in lime water for 10 minutes to prevent browning, then drain. Wash and dry all fresh herbs (dill, mint, cilantro, perilla) thoroughly and arrange them on a large platter.
06
Blanch the Noodles
Bring a large pot of water to a rolling boil. Add the rice vermicelli and cook for 2-3 minutes until tender but still firm (al dente). Drain immediately and rinse under cold running water to stop the cooking process. Toss with a tiny drizzle of extra-virgin olive oil to prevent sticking.
07
Grill the Pork
Heat a cast-iron grill pan or outdoor grill to medium-high heat. Lightly brush the grates with a tiny amount of avocado oil to prevent sticking (optional, as the pork fat renders well). Place the patties on the grill. Cook for 4-5 minutes per side until deeply charred and the internal temperature reaches 71°C (160°F). Let rest for 3 minutes before serving.
08
Assemble and Serve
Divide the noodles among four deep bowls. Top with a generous handful of the fresh herb and vegetable mix. Place two grilled pork patties on top of each bowl. Serve immediately with the dipping sauce on the side, allowing diners to pour the sauce over the noodles and herbs or dip the meat directly.

Pro tips

✦Source your pork from a local farmer who raises animals on pasture; grain-fed pork often lacks the flavor depth and has a higher inflammatory omega-6 profile.
✦If you cannot find banana blossom, shredded cucumber or thinly sliced jicama provides a similar refreshing crunch.
✦Do not skip the step of mixing the pork by hand until sticky; this develops the proteins and ensures the patties hold together on the grill without needing fillers.
✦For the most authentic flavor, use a charcoal grill or a cast-iron grill pan to get those signature char marks, which add complex polyphenols.
✦When selecting fish sauce, look for bottles with only anchovies and salt in the ingredients; avoid brands with added sugar or MSG.

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Equipment

Mandoline →

Specialty ingredients

Fish Sauce →

Substitutions

ground pasture-raised pork shoulder → ground grass-fed beef (80/20) or lean ground turkey (Beef will be richer; turkey will be leaner and may require a bit more olive oil in the marinade to prevent drying.)
Medjool dates → 100% pure maple syrup or pure raw honey (Use 1 tbsp liquid sweetener for every 30g of date paste; note that liquid sweeteners dissolve faster and lack the fiber of dates.)
fresh banana blossom → shredded cucumber or pickled daikon (Cucumber adds water content, so salt it and squeeze it dry first to prevent diluting the sauce.)

Storage

Store grilled pork patties in an airtight glass container in the fridge for up to 3 days. The dipping sauce keeps for 5 days. Store noodles, herbs, and vegetables separately in the fridge; assemble fresh to maintain texture.

What to serve with it

Green tea (Sencha or Matcha) to complement the polyphenol content
Sparkling water with a wedge of fresh lime and mint
A dry, low-sugar red wine like Pinot Noir if desired
Fresh ginger and turmeric tea for digestion

FAQ

Can I use regular vegetable oil for grilling?+

No. Seed oils like canola or soybean are high in inflammatory omega-6 fatty acids and oxidize easily at high heat. We use the pork's own rendered fat or a small amount of avocado oil/olive oil which are stable and anti-inflammatory.

Is the fish sauce safe for a low-sodium diet?+

Fish sauce is naturally high in sodium, but it is also high in umami, meaning you use less overall. If strictly limiting sodium, dilute the sauce with more water and lime, or use a reduced-sodium fish sauce if available.

Can I make this ahead of time?+

You can marinate the pork and make the sauce up to 24 hours in advance. However, the fresh herbs and noodles are best prepared immediately before serving to ensure maximum crunch and texture.