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Vietnamese Bun Cha Recipe – Chargrilled Pork Patties, Pork Belly, Noodles, Herbs. Copyright 2017 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 3 votes

Vietnamese Bun Cha Recipe – Chargrilled Pork Patties, Pork Belly, Noodles, Herbs

Vietnamese Bun Cha Recipe – Chargrilled Pork Patties, Pork Belly, Noodles, Herbs
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main
Cuisine: Vietnamese
Servings: 4 Serves
Calories: 1151kcal
Author: Terence Carter

Ingredients

  • 25 ml fish sauce
  • 3 garlic cloves crushed
  • 8 red shallots finely chopped
  • 1 tablespoon sugar
  • 300 g pork belly sliced into 2 cm wide strips
  • 350 g pork shoulder minced
  • 1 egg whisked
  • 10 garlic chives sliced
  • 600 g rice vermicelli
  • 150 g bean sprouts
  • 1 butterhead lettuce
  • 1 bunch coriander leaves
  • 1 bunch perilla leaves

Bun Cha Dipping Sauce

  • 30 g sugar
  • 50 ml fish sauce
  • 50 ml rice vinegar
  • 50 ml lime juice
  • 1 long red chilli seeded and chopped
  • 2 garlic cloves chopped
  • 40 g carrot shredded
  • 40 g radish shredded

Instructions

  • Whisk together the fish sauce, crushed garlic, shallots and sugar until the sugar is dissolved.
  • Mix half the sauce with the pork belly and marinate in the refrigerator for a minimum of 2 hours and a maximum of 4.
  • In a large bowl combine the pork mince with the egg, garlic chives and fish sauce marinade. Cover and marinate for 2 hours to let the flavours combine.
  • Boil a large pot of water and remove from heat. Soak the vermicelli in the water for 4 minutes, remove with tongs and refresh under cold water while separating any clumps of noodles. Cut the noodles to 15 cm lengths and coil into a large bowl for serving.
  • Remove the pork mince mixture from the refrigerator and with wet hands, shape into patties that are roughly 1 cm in height and 5 cm diameter. Place on a tray on parchment paper until ready to grill. Remove the pork belly as well and bring up to room temperature.
  • To make the dipping sauce, combine the sugar, fish sauce and rice vinegar in a small saucepan and stir over low heat until the sugar has dissolved. Add 200 ml of water.
  • Place the pork patties and pork belly pieces into separate BBQ grilling baskets. Cook the patties and pork belly on a hot barbecue or grill for 3 minutes a side. Check for doneness and keep warm until ready to eat.
  • There are many different ways to serve this dish. If you’re serving it to guests, give each one a bowl with some noodles, a pork pattie, a couple of pork belly pieces in it. Add a little of the sauce and a few pieces of carrot and radish to make it look pretty.
  • Place the rest of the pork on a platter. Arrange another platter with the noodles, bean sprouts, lettuce and herbs and place in the middle of the table.

Nutrition

Calories: 1151kcal | Carbohydrates: 152g | Protein: 29g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 1849mg | Potassium: 870mg | Fiber: 6g | Sugar: 19g | Vitamin A: 3330IU | Vitamin C: 35.7mg | Calcium: 100mg | Iron: 4mg