Cooking Lucid
Bun Cha
Grilled pork patties and sliced belly served over rice vermicelli with a sweet-tangy dipping sauce and fresh herbs. Hanoi street food royalty.
Prep 25 min
Cook 15 min
Total 40 min
Serves 4
Ingredients
Step 1 — Make the dipping sauce
- ½ cup fish sauce
- ¼ cup rice vinegar
- ¼ cup sugar
- 1 cup warm water
- 2 garlic cloves (minced)
- 1 Thai chili (sliced)
- Shredded carrot (optional)
Step 2 — Grill the pork
- 1 lb ground pork
- 2 tbsp fish sauce
- 2 tbsp sugar
- 4 garlic cloves (minced)
- 1 tbsp vegetable oil
- ½ lb pork belly (thinly sliced)
- 1 tbsp fish sauce
- 1 tbsp sugar
Step 3 — Serve
- 1 lb rice vermicelli (cooked)
- Fresh mint
- Cilantro
- Lettuce leaves
- Pickled vegetables
Instructions
- 1
Make nuoc cham
Dissolve sugar in warm water. Stir in fish sauce, vinegar, garlic, and chili. Add shredded carrot if using.
- 2
Grill pork
Mix ground pork with fish sauce, sugar, and garlic. Form small patties. Marinate belly slices separately. Grill both over high heat until charred and cooked through, 3–4 minutes per side.
- 3
Assemble
Place warm grilled pork in a bowl of dipping sauce. Serve alongside vermicelli, herbs, and lettuce. Diners dip noodles and herbs into the sauce with each bite.
Nutrition per serving: 480 cal · 26g protein · 52g carbs · 18g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
