Classic Vietnamese Bun Cha with Grilled Pork
Hanoi-style grilled pork served with rice noodles, fresh herbs, pickled vegetables, and nuoc cham.
Equipment
- Large mixing bowl
- Grill pan or barbecue
- Medium saucepan
- Large bowl
- Tongs
Ingredients
Grilled Pork
- 1 lb ground pork not too lean
- 1 lb pork belly thinly sliced
- 2 tbsp fish sauce divided
- 1 tbsp granulated sugar plus 2 teaspoons for the sauce
- 1 tbsp fresh lime juice
- 3 cloves garlic minced
- 1/2 tsp black pepper ground
Noodles, Pickles, and Sauce
- 8 oz rice vermicelli cooked and rinsed
- 1/4 cup fish sauce for nuoc cham
- 1/4 cup water warm
- 2 tbsp rice vinegar
- 1 medium carrot cut into matchsticks
- 1/2 cup daikon cut into matchsticks
- 2 cups fresh herbs mint and cilantro
- 2 cups leaf lettuce washed
Instructions
Marinate and Pickle:
- Mix the ground pork with 1 tablespoon fish sauce, 1 tablespoon sugar, lime juice, garlic, and black pepper. Shape into small patties.
- Toss the carrot and daikon with 1 tablespoon rice vinegar and a pinch of sugar. Let stand for at least 30 minutes.
- Whisk the remaining fish sauce, water, remaining vinegar, and 2 teaspoons sugar into a dipping sauce. Add sliced chili if desired.
Grill the Pork:
- Heat a grill pan or barbecue to high. Lightly oil the grates.
- Grill the patties and pork belly in batches until browned, lightly charred, and cooked through, about 3 to 5 minutes per side.
- Cook the rice vermicelli according to the package directions, then rinse under cool water and drain well.
Assemble:
- Divide the noodles, lettuce, herbs, and pickles among serving bowls.
- Add the grilled pork and serve with bowls of nuoc cham for dipping and spooning over the noodles.
Notes
- High heat creates the signature charred edges.
- Keep noodles and herbs cool and separate until serving.
- Fish sauce varies in saltiness, so adjust the dipping sauce to taste.
Nutrition
Calories: 690kcalCarbohydrates: 56gProtein: 39gFat: 35gSaturated Fat: 12gCholesterol: 125mgSodium: 1420mgFiber: 4gSugar: 12g