Bun Cha
Vietnamese grilled pork with sweet-savory dipping sauce served over rice noodles and fresh herbs. A classic Hanoi street food that's charred, aromatic, and irresistibly flavorful.
- Total time
- 45 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 400 g pork shoulder, thinly sliced
- 2 tbsp fish sauce
- 1.5 tbsp brown sugar
- 3 cloves garlic, minced
- 1 whole shallot, minced
- ½ tsp black pepper
- 3 tbsp fish sauce
- ⅓ cup warm water
- 1 tbsp brown sugar
- 1.5 tbsp lime juice
- 1 clove garlic, minced
- ½ whole red chili, sliced
- 200 g rice vermicelli noodles
- ½ cup fresh mint
- ½ cup fresh cilantro
- 1 cup lettuce, shredded
- ½ whole cucumber, julienned
- ¼ cup roasted peanuts, crushed
Instructions
- 1
Combine pork slices with fish sauce, brown sugar, minced garlic, shallot, and black pepper in a bowl. Mix well and let marinate for 15 minutes.
- 2
For the dipping sauce, dissolve brown sugar in warm water. Add fish sauce, lime juice, minced garlic, and sliced chili. Stir to combine and set aside.
- 3
Cook rice vermicelli according to package directions. Drain and rinse with cold water. Set aside.
- 4
Heat a charcoal grill or cast iron skillet over high heat until very hot and lightly smoking.
- 5
Grill pork slices in batches for 2-3 minutes per side until charred and cooked through. Transfer to a plate.
- 6
Divide cooked noodles between two bowls. Top with lettuce, cucumber, and herbs.
- 7
Arrange grilled pork on top of noodles. Sprinkle with crushed peanuts.
- 8
Serve with dipping sauce on the side for drizzling and dipping.
Tools you’ll need
- charcoal grill or 12-inch cast iron skillet
- large bowl
- small bowl for sauce
- cooking chopsticks or tongs
- cutting board
- sharp knife
- pot for noodles
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