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Bun Cha

Grilled over fire or fried… Bun Cha is awesome!

One of my favourite things to order in Vietnam was bun cha. Deliciously marinated pork mince that was grilled over fire and then served with a tasty sauce and vermicelli rice noodles. If you like to barbecue, that’s the way to cook the patties but you can also cook bun cha indoors in a pan as I’ve done here.

My wife and I tried this dish and a few places in Vietnam. Some were just alright where others were amazing. This is how we liked it.

bun cha

So good! Give this bun cha a try.

The different ways that bun cha is served…

There didn’t appear to be a specific way that bun cha was served. Some places simply cooked up the meat and served it with cold rice noodles and salad.

Others put hot noodles in a bowl and topped them with the sauce, meat and herbs. Some place served huge pork patties where others served small patties as I’ve done here. It’s really up to you.

Special ingredient…

Most of the ingredients for bun cha can be picked up at your local supermarket 

One however isn’t as easily sourced and that’s Vietnamese caramel. I have a great recipe for it that I will post soon. You can also source it a Vietnamese shops.

If you don’t have Vietnamese caramel, you can substitute maple syrup with great results. 

Step by step photos…

Ingredients for bun cha

Get all your ingredients together before starting.

Marinating pork mince

Mix all the meat ingredients together and set aside. Then whisk all the sauce ingredients together in a another bowl.

Frying pork patties.

Form the pork into large or small patties and cook over medium high heat.

Cooked bun cha

Fry until cooked though and then serve immediately.

Bun cha

Dig in!

If you like this Vietnames bun cha recipe, you might like to try some of these too…

Crispy Vietnamese Pancakes
Beef Pho
Duck Pho
Vietnamese pork and lemongrass skewers

Yield: 4

Bun Cha

bun cha
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 700g (1 ½ lbs) minced pork shoulder
  • 1 generous tbsp maple syrup or Vietnamese caramel
  • 2 tbsp minced garlic
  • 3 lemongrass stalks, white part only, finely chopped
  • 2 banana shallots, finely chopped
  • 1 ½ tbsp fish sauce
  • 2 tbsp oyster sauce
  • ½ tsp black pepper
  • FOR THE DIPPING SAUCE
  • 70ml (1/4 cup) lime juice
  • 1 tbsp sugar, more or less to taste
  • 1 cup water
  • 3 tbsp fish sauce
  • 1 ½ tbsp minced garlic
  • ½ carrot, grated
  • ½ green papaya, grated
  • TO FINISH
  • 200g Rice vermicelli noodles
  • Herbs such as coriander (cilantro) and mint
  • Green or red chillies, thinly sliced, optional
  • Soft lettuce

Instructions

  1. Place all of the marinade ingredients in a mixing bowl and mix well with your hands. Set aside to marinate while you prepare the rest of the dish or overnight.
  2. In another bowl, whisk all of the sauce ingredients together.
  3. Bring some water to a boil and pour it over the dried rice vermicelli noodles. They need to soak for about 10 minutes or until cooked to your liking.
  4. Heat a pan over medium high heat and dived the pork into large or small patties. You can decide as both are served in Vietnam.
  5. Fry until cooked through. Divide the rice noodles between 4 bowls and serve topped with the pork patties, dipping sauce, herbs and lettuce.

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