Bun Cha

Experience the vibrant flavors of Vietnam with this authentic Bun Cha recipe, a Hanoi classic that combines tender grilled pork patties, succulent pork belly slices, and delicate rice vermicelli noodles. Marinated with a blend of fish sauce, garlic, and black pepper, the pork is charred to perfection, offering smoky, caramelized edges that pair beautifully with the fresh crunch of lettuce, mint, and coriander. A zesty dipping sauce bursting with lime, chili, and garlic ties it all together, while pickled carrot and daikon add a tangy contrast. Perfect for lunch or dinner, this dish is a harmonious balance of savory, sweet, and tangy flavors, ready to transport your taste buds straight to Vietnam.

Nutriscore Rating: 65/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams ground pork
• 200 grams pork belly
• 200 grams rice vermicelli noodles
• 60 ml fish sauce
• 40 grams sugar
• 1 large lime
• 4 units garlic cloves
• 1 unit red chili
• 1 medium carrot
• 1 small daikon radish
• 1 head lettuce
• 30 grams mint leaves
• 30 grams coriander leaves
• 3 tablespoons vegetable oil
• 1 teaspoon black pepper

Directions

Step 1

Peel and finely chop 3 garlic cloves. Reserve the last clove for the dipping sauce.

Step 2

Slice the pork belly thinly and set aside. In a large bowl, mix the ground pork with half of the chopped garlic, 20 ml fish sauce, 1 teaspoon of sugar, and black pepper. Form into small patties.

Step 3

In another bowl, mix the sliced pork belly with 10 ml fish sauce, 1 garlic clove, a pinch of sugar, and black pepper.

Step 4

Cover both types of marinated pork and refrigerate for 30 minutes.

Step 5

Peel and julienne the carrot and daikon radish. Mix them in a bowl with 1 tablespoon of sugar, a pinch of salt, and the juice of half a lime. Set aside to pickle slightly.

Step 6

Boil water in a pot, then cook the vermicelli noodles per package instructions (usually about 4 minutes). Drain and rinse with cold water.

Step 7

To make the dipping sauce, finely chop the remaining garlic clove, deseed and chop the red chili, and mix with 30 ml fish sauce, 20 ml water, 2 tablespoons of sugar, and the juice of the remaining half lime. Stir until the sugar dissolves.

Step 8

Wash and tear the lettuce leaves into bite-sized pieces. Wash the mint and coriander leaves.

Step 9

Heat a grill or a pan over medium-high heat with 2 tablespoons vegetable oil. Grill the pork patties until cooked through and slightly charred, about 4-5 minutes per side.

Step 10

In another pan, heat 1 tablespoon of vegetable oil and grill the pork belly slices until golden and cooked through, about 2-3 minutes each side.

Step 11

Arrange the vermicelli, grilled pork patties, and pork belly slices on a plate. Serve with the fresh herbs, lettuce, pickled vegetables, and the dipping sauce on the side.

Nutrition Facts

Serving size	1957.2 grams (1957.2g)

Amount per serving	% Daily Value*
Calories	3980

Total Fat 254.50g	326%
Saturated Fat 83.80g	419%
Polyunsaturated Fat 26.40g
Cholesterol 596mg	199%
Sodium 5869mg	255%
Total Carbohydrate 247.30g	90%
Dietary Fiber 20.70g	74%
Total Sugars 56.70g
Protein 177.00g	354%

Vitamin D 0IU	0%
Calcium 653mg	50%
Iron 16mg	90%
Potassium 2474mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 17.8%

Carbs: 24.8%