Vietnamese Bun Cha

Bun Cha is a delicious Vietnamese dish consisting of grilled pork (cha) served over rice noodles (bun) and accompanied by fresh herbs and a flavorful dipping sauce. It's a popular street food in Vietnam, especially in Hanoi.

Bun Cha in the photo.

Ingredients:

For the Pork:

• 1 pound (450g) ground pork
• 1/2 pound (225g) pork belly (or pork shoulder), sliced into thin strips
• 4-5 cloves of garlic, minced
• 1-2 shallots, minced
• 2 tablespoons fish sauce
• 1 tablespoon sugar (or palm sugar)
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground white pepper (optional)
• 1 tablespoon honey (optional)

For the Noodles:

• 8 ounces (225g) rice vermicelli noodles (bún)
• Water (for boiling)

For the Dipping Sauce (Nước Chấm):

• 1/2 cup warm water
• 1/4 cup fish sauce
• 1/4 cup lime juice (about 2 limes)
• 3 tablespoons sugar
• 1-2 cloves garlic, minced
• 1-2 red chili peppers, sliced (adjust for spice preference)

For Serving:

• Fresh herbs (mint, cilantro, Thai basil)
• Shredded lettuce
• Thinly sliced carrots and daikon (optional)
• Additional sliced chili for garnish (optional)

Instructions:

1. Prepare the Marinade:

   • In a bowl, combine the ground pork, minced garlic, minced shallots, fish sauce, sugar, black and white pepper, and honey (if using). Mix thoroughly until well combined. Form the mixture into small meatballs or patties (about 1-2 inches in diameter).
   • In a separate bowl, add the sliced pork belly, season with fish sauce, sugar, and black pepper. Toss well to combine.

2. Grill the Pork:

   • Preheat your grill or grill pan on medium-high heat. If using an outdoor grill, make sure the grates are clean and oiled to prevent sticking.
   • Grill the pork meatballs and pork belly slices until they are cooked through, about 4-5 minutes per side for the meatballs and about 6-8 minutes for the pork belly. The pork should have a nice char and be cooked all the way through.

3. Prepare the Noodles:

   • While the pork is grilling, bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to the package instructions (usually 3-5 minutes). Once cooked, drain and rinse the noodles under cold water to stop the cooking process. Set aside.

4. Make the Dipping Sauce:

   • In a bowl, mix the warm water, fish sauce, lime juice, and sugar. Stir until the sugar is dissolved. Add the minced garlic and sliced chili. Taste and adjust the sweetness, acidity, and saltiness to your liking.

5. Assemble the Dish:

   • To serve, place a portion of the cooked rice vermicelli noodles in a bowl. Top with grilled meatballs and pork belly. Add fresh herbs, shredded lettuce, and any optional vegetables like carrots and daikon.

6. Enjoy:

   • Serve the bun cha with a small bowl of the dipping sauce on the side. Diners can drizzle the sauce over their noodles or use it as a dip for the grilled pork. Mix everything together for a delicious bite!

Tips:

• Feel free to adjust the marinade ingredients according to your taste — adding more garlic for a spicier flavor or omitting the sugar for a saltier profile.
• You can also cook the pork in a good-quality non-stick frying pan if you don’t have a grill.
• Bun Cha can be a bit time-consuming but is absolutely worth the effort for its authentic flavors.

Enjoy your delicious homemade Bun Cha!