Bun Cha
Hanoi grilled pork patties and belly served over rice vermicelli with herbs and sweet fish sauce.
- prep 30 min
- cook 15 min
- total 45 min
- serves 4
- intermediate
- Vietnam
Ingredients
- 400 g pork belly
- 400 g ground pork
- 4 shallots
- 6 cloves garlic
- 6 tbsp fish sauce
- 60 g sugar
- 4 tbsp rice vinegar
- 2 lime
- 400 g rice vermicelli
- 1 head lettuce
- 20 g mint
- 20 g thai basil
- 1 carrot
- 1 small daikon
- 2 red chili
Steps
- Marinate sliced belly and ground pork with shallots, garlic, fish sauce, sugar, pepper 2 hours.
- Shape ground pork into flat patties.
- Grill belly and patties over charcoal until charred.
- Whisk fish sauce, sugar, water, lime, garlic, chili into nuoc cham; drop pickled carrot and daikon in.
- Serve noodles, grilled pork, herbs, and lettuce alongside a bowl of warm nuoc cham to dip and toss.
≈ 620 kcal · 32 g protein · 72 g carbs · 24 g fat — per serving, estimate