Bun Cha

Name: Bun Cha
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500 g pork shoulder (half thinly sliced, half minced); 3 cloves garlic (minced, for marinade); 2 pcs shallots (minced, for marinade); 3 tbsp fish sauce (for marinade); 2 tbsp sugar (for marinade); 400 g dried rice vermicelli; 200 ml fish sauce (for the dipping broth); 200 ml water (for the dipping broth); 150 g sugar (for the dipping broth); 100 ml lime juice (for the dipping broth); 3 cloves garlic (minced, for the dipping broth); 3 pcs red chillies (sliced, for the dipping broth); 100 g green papaya or carrot (julienned, for the dipping broth); lettuce, mint, perilla and cilantro (a large mixed handful, for serving); 100 g bean sprouts (for serving)

New (0)45 minmedium

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Hanoi's grilled pork over cold rice vermicelli, served with a bowl of sweet-sour-salty dipping broth (nuoc cham) and a plate of fresh herbs. Diners dunk noodles and pork into the broth rather than pouring it over.

Servings4 SERVINGS

Ingredients

0 of 15 gathered · scaled for 4

pork shoulder · half thinly sliced, half minced500ggarlic · minced, for marinade3shallots · minced, for marinade2fish sauce · for marinade3tbspsugar · for marinade2tbspdried rice vermicelli400gfish sauce · for the dipping broth200mlwater · for the dipping broth200mlsugar · for the dipping broth150glime juice · for the dipping broth100mlgarlic · minced, for the dipping broth3red chillies · sliced, for the dipping broth3green papaya or carrot · julienned, for the dipping broth100glettuce, mint, perilla and cilantro · a large mixed handful, for servingtotastebean sprouts · for serving100g

Method

Marinate the pork

Mix both the sliced and minced pork with the garlic, shallots, fish sauce and sugar, and marinate for at least thirty minutes.

30 min

Shape the patties

Shape the minced pork portion into small flat patties about the size of a coin.

Make the dipping broth

Warm the water and sugar together for two minutes until dissolved, then cool and stir in the fish sauce, lime juice, garlic and chillies, and float in the julienned papaya.

Taste it on its own — nuoc cham should hit sweet, sour, salty and hot all at once before it ever meets the noodles.

2 min

Grill the pork

Grill the sliced pork and patties over high heat for eight minutes, turning once, until charred at the edges and cooked through.

8 min

Cook the vermicelli

Boil the rice vermicelli for four minutes until tender, then drain and rinse under cold water to stop it clumping.

4 min

Serve

Give each diner a bowl of cold vermicelli, a plate of herbs and lettuce, the grilled pork, and a bowl of dipping broth to combine as they eat.

For a vegetarian bun cha, grill marinated mushrooms or tofu instead of pork and swap fish sauce for soy sauce in both the marinade and the broth.

gluten-freestreet-foodnoodlespork

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Bun Cha

6 steps · 4 timers · 4 servings