Bun Cha
Hanoi's famous street food classic featuring charred grilled pork patties submerged in a warm, tangy dipping broth.
- 40 min
- 1190 kcal / serving
- medium
- Protein
- 46.7 g
- Fat
- 66.9 g
- Carbs
- 98 g
Contains: fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g ground pork
- 150 g pork belly (thinly sliced)
- 2 pc garlic cloves & 1 pc shallot (finely minced)
- 200 g rice vermicelli noodles (thin, Bun)
- 5 tbsp fish sauce (1 tbsp for marinating, 4 tbsp for the dipping broth) & 3 tbsp vinegar (for the dipping broth)
- 2 tbsp sugar & 150 ml warm water (for the dipping broth)
- 1 handful fresh herbs (cilantro, mint, lettuce)
- 2 tbsp vegetable oil
- salt and pepper
Method
- Combine the ground pork with half of the minced garlic, shallots, salt, and pepper, then shape into small, flat patties.
- Marinate both the pork patties and the sliced pork belly with 1 tbsp of fish sauce for 15 minutes.
- Heat the vegetable oil in a skillet (or fire up the charcoal grill) and sear the pork pieces and patties until beautifully charred and fully cooked through.
- Prepare the warm dipping broth by mixing the warm water, remaining fish sauce, vinegar, sugar, and the remaining garlic until dissolved.
- Boil the rice vermicelli noodles according to package instructions, rinse with cold water, and drain completely.
- Serve by placing the warm grilled meats directly into the bowl of dipping broth, with the noodles and fresh herbs on the side.
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