Vietnamese 20 min

Bun Cha (Grilled Pork with Noodles)

Name: Bun Cha (Grilled Pork with Noodles)
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 lb pork shoulder, thinly sliced; 1/2 lb ground pork (for patties); 3 tablespoons fish sauce (for marinade); 2 tablespoons sugar (for marinade); 2 shallots, minced (for marinade); 3 cloves garlic, minced (for marinade); 1 tablespoon fish sauce (for dipping sauce); 2 tablespoons lime juice (for dipping sauce); 2 tablespoons sugar (for dipping sauce); 1/2 cup warm water (for dipping sauce); 1 red chili and 1 clove garlic, minced (for dipping sauce); 8 oz rice vermicelli, cooked and cooled; Fresh herbs: mint, perilla (shiso), Vietnamese basil, cilantro; Sliced papaya or carrot for dipping broth

high-proteindairy-freehealthy

Ingredientsfor 2

460

Cal

34g

Protein

46g

Carbs

14g

Fat

11 lb pork shoulder, thinly sliced
21/2 lb ground pork (for patties)
33 tablespoons fish sauce (for marinade)
42 tablespoons sugar (for marinade)
52 shallots, minced (for marinade)
63 cloves garlic, minced (for marinade)
71 tablespoon fish sauce (for dipping sauce)
82 tablespoons lime juice (for dipping sauce)
92 tablespoons sugar (for dipping sauce)
101/2 cup warm water (for dipping sauce)
111 red chili and 1 clove garlic, minced (for dipping sauce)
128 oz rice vermicelli, cooked and cooled
13Fresh herbs: mint, perilla (shiso), Vietnamese basil, cilantro
14Sliced papaya or carrot for dipping broth

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Instructions

1
Marinate sliced pork and ground pork patties (form into small, flat rounds about 2 inches wide) in fish sauce, sugar, shallots, and garlic for 20 minutes.
2
Make the dipping broth: dissolve sugar and fish sauce in warm water. Add lime juice, garlic, and chili. Add shredded papaya or carrot if using. The bun cha dipping sauce is slightly diluted compared to regular nuoc cham — meant to have components dunked and eaten from the bowl.
3
Grill pork slices and patties over high heat or charcoal until deeply caramelized and charred on the edges, about 2–3 minutes per side. The charring and smokiness is what makes Hanoi-style bun cha distinctive.
4
Immediately after grilling, place the hot pork in the dipping broth — the pork is meant to steep in the broth as it cools, infusing the broth with smoky, porky flavor.
5
Serve the pork-filled dipping broth at the center of the table. Serve cold rice vermicelli and a large plate of fresh herbs separately. To eat: dip noodles and herbs into the broth with the pork pieces.