Bun Dac Biet Recipe

Make sauce

In a small bowl dissolve the sugar into the warm water. Add the fish sauce and lime juice, stirring until combined. Mix in the minced garlic and sliced chili. Taste and adjust balance — more sugar for sweetness, lime for acidity, or water to dilute. Set aside at room temperature.

Prepare filling

Heat a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add the minced shallots and cook 1–2 minutes until fragrant. Add the minced garlic and cook 30 seconds. Add the ground pork, breaking it up with a spatula. Cook until most liquid evaporates and pork begins to brown, about 6–8 minutes.

Season the pork with fish sauce, sugar and black pepper. Sprinkle cornstarch over the pork and stir to combine; the cornstarch will help the mixture crisp as it fries. Remove pork to a bowl and let cool slightly.

Fry until crispy

Pour remaining oil (about 3/4 cup minus what was used) into a wide skillet or sautée pan and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Working in batches, add spoonfuls of the seasoned ground pork into the hot oil and fry until deeply golden and very crispy, about 3–5 minutes per batch. Use a slotted spoon to transfer crispy pork to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing other batches.

Marinate pork

Combine minced lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, vegetable oil and black pepper in a bowl. Add the thinly sliced pork and toss to coat. Marinate at least 20 minutes or up to 2 hours in the refrigerator (bring to room temp 10 minutes before grilling).

Grill pork

Preheat a grill or grill pan to medium-high heat. Remove excess marinade and grill pork slices 2–3 minutes per side until charred at the edges and cooked through. Transfer to a plate and let rest 2 minutes, then slice into bite-sized pieces if needed.

Marinate shrimp

Toss shrimp with minced garlic, fish sauce, lime juice, vegetable oil and black pepper. Let sit 10–15 minutes (do not exceed 30 minutes or shrimp will toughen).

Grill shrimp

Preheat grill or grill pan to medium-high. Thread shrimp on skewers or place directly on the grill; cook 1.5–2 minutes per side until opaque and slightly charred. Remove and keep warm.

Prepare garnishes & rice papers

Arrange lettuce, mint, cucumber julienne, bean sprouts and chopped peanuts on a large platter. Have rice papers lightly humidified: fill a shallow dish with warm water. Dip one rice paper for 3–5 seconds, just until it becomes pliable but not fully soft (it will continue softening while you assemble). Lay it flat on a clean work surface or damp towel.

Layering and folding: In the lower third of the softened rice paper place a couple of lettuce leaves, a small handful of bean sprouts, a few cucumber matchsticks and mint leaves. Add 2–3 grilled shrimp, 2–3 pieces of charbroiled pork and 2–3 tablespoons of the crispy ground pork on top. Sprinkle with chopped peanuts. Fold the bottom edge over the filling, fold the sides in, then roll tightly to enclose (like a burrito). Repeat with remaining rice papers and fillings.

Serve immediately with nuoc cham on the side for dipping. Provide lime wedges for squeezing over rolls. If making ahead up to 30 minutes, cover assembled rolls loosely with a damp towel and refrigerate, but best eaten fresh so the rice paper remains slightly crisp from the fried pork.