Vietnamese Bun Cha Recipe

Name: Vietnamese Bun Cha
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb ground pork (80/20); 1/2 lb pork shoulder, thinly sliced; 3 tablespoons fish sauce; 2 tablespoons brown sugar; 1 tablespoon honey; 2 cloves garlic, minced; 1 shallot, minced; 1/2 teaspoon black pepper; 1 tablespoon vegetable oil; 1/4 cup water; 1/4 cup rice vinegar; 1/4 cup lime juice; 1/2 cup warm water; 2 tablespoons granulated sugar; 1 red chili, sliced; 2 cloves garlic, minced (for sauce); 8 oz dried rice vermicelli noodles; 2 cups mixed fresh herbs (mint, cilantro, Thai basil); 1 cup bean sprouts; 1 carrot, julienned; 1/2 daikon radish, julienned (optional); Lettuce leaves for wrapping

Vietnamese · Main course · 50 min total

Vietnamese Bun Cha recipe videos

A classic Hanoi dish of grilled pork patties and slices served over vermicelli noodles with fresh herbs and a tangy dipping sauce.

30
min prep

20
min cook

4
servings

650
kcal/serving

Ingredients

1 lb ground pork (80/20)
1/2 lb pork shoulder, thinly sliced
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon honey
2 cloves garlic, minced
1 shallot, minced
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1/4 cup water
1/4 cup rice vinegar
1/4 cup lime juice
1/2 cup warm water
2 tablespoons granulated sugar
1 red chili, sliced
2 cloves garlic, minced (for sauce)
8 oz dried rice vermicelli noodles
2 cups mixed fresh herbs (mint, cilantro, Thai basil)
1 cup bean sprouts
1 carrot, julienned
1/2 daikon radish, julienned (optional)
Lettuce leaves for wrapping

Instructions

In a bowl, combine ground pork, 2 tbsp fish sauce, brown sugar, honey, minced garlic, shallot, and pepper. Mix well and shape into small patties (about 12).
Marinate sliced pork shoulder with remaining 1 tbsp fish sauce and a pinch of pepper. Set aside.
Make dipping sauce: In a bowl, mix 1/4 cup water, rice vinegar, lime juice, 1/2 cup warm water, granulated sugar, chili, and minced garlic. Stir until sugar dissolves. Set aside.
Cook vermicelli noodles according to package directions. Drain and rinse with cold water.
Grill or pan-fry pork patties and slices over medium-high heat with vegetable oil until cooked through and charred, about 4-5 minutes per side.
To serve, divide noodles among bowls. Top with herbs, bean sprouts, carrot, and daikon. Arrange pork on top. Serve with dipping sauce on the side and lettuce leaves for wrapping.
Eat by wrapping noodles, herbs, and pork in lettuce, then dipping in sauce.

Tips

For authentic flavor, use a charcoal grill if possible.
Leftover dipping sauce can be stored in the fridge for up to a week.
Substitute pork with chicken or tofu for a different protein.

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