Bun Cha
Bún chả
Grilled pork patties and pork slices in a sweet and tangy broth, served with rice noodles and herbs.
Serves 4
Prep 30 min
Cook 20 min
Ingredients
- 1 lb ground pork
- 1/2 lb pork belly, sliced thin
- 4 tablespoons fish sauce, divided
- 3 tablespoons sugar, divided
- 3 cloves garlic, minced
- 2 shallots, minced
- 1/2 teaspoon black pepper
- 1/2 cup hot water
- 3 tablespoons rice vinegar
- 3 tablespoons lime juice
- 1 clove garlic, extra, minced
- 1 Thai chili, sliced
- 1 cup shredded green papaya or carrot
- 14 oz fresh rice vermicelli
- Lettuce, mint, and perilla, to serve
Steps
Step 1. Mix the ground pork with 2 tablespoons of fish sauce, 1 tablespoon of sugar, the garlic, shallots, and pepper. Form into small flat patties. Toss the pork belly with a little of the same mix.
Step 2. Grill or broil the patties and pork belly for 4 to 5 minutes per side, until browned and cooked through (160°F in the patties).
Step 3. For the dipping broth, stir the hot water, remaining sugar and fish sauce, vinegar, lime juice, extra garlic, and chili until dissolved. Add the papaya.
Step 4. Put the pork in the broth. Serve with noodles, lettuce, and herbs on the side.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.