Bun Cha

Name: Bun Cha
Yield: 4
Cuisine: Vietnam
Ingredients: Ground pork — 400 g (14 oz); Pork belly, thinly sliced — 200 g (7 oz); Garlic cloves, minced — 3; Shallots, finely chopped — 2; Fish sauce, plus extra for the dipping sauce — 2 tbsp; Sugar, plus extra for the dipping sauce — 1 tbsp; Dried rice vermicelli noodles — 300 g (10 oz); Lime juice — 3 tbsp; Rice vinegar — 2 tbsp; Garlic clove, minced (for dipping sauce) — 1; Red chilli, sliced — 1; Water (for dipping sauce) — 250 ml (1 cup); Fresh herbs (mint, coriander, perilla), lettuce leaves, to serve

The Quirky Foodster Team

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Servings

Ingredients

Ground pork — 400 g (14 oz)
Pork belly, thinly sliced — 200 g (7 oz)
Garlic cloves, minced — 3
Shallots, finely chopped — 2
Fish sauce, plus extra for the dipping sauce — 2 tbsp
Sugar, plus extra for the dipping sauce — 1 tbsp
Dried rice vermicelli noodles — 300 g (10 oz)
Lime juice — 3 tbsp
Rice vinegar — 2 tbsp
Garlic clove, minced (for dipping sauce) — 1
Red chilli, sliced — 1
Water (for dipping sauce) — 250 ml (1 cup)
Fresh herbs (mint, coriander, perilla), lettuce leaves, to serve

Method

In a bowl, combine the ground pork, half the garlic, half the shallots, 1 tbsp fish sauce and 1 tsp sugar. Mix well and shape into small, flat patties.
Marinate the pork belly slices separately with the remaining garlic, shallots, 1 tbsp fish sauce and 1 tsp sugar for at least 20 minutes.
Preheat a grill to medium-high heat and grill both the patties and pork belly slices for 3-4 minutes per side, until charred and cooked through.
Meanwhile, make the dipping sauce: combine the water, lime juice, rice vinegar, remaining fish sauce, remaining sugar, minced garlic and chilli in a small saucepan, and warm gently until the sugar dissolves. Cool slightly.
Cook the rice vermicelli according to package instructions, then drain and divide among serving bowls.
Add the grilled pork patties and belly slices to the warm dipping sauce just before serving.
Serve the noodles alongside the pork in dipping sauce, with fresh herbs and lettuce leaves for wrapping.

Introduction: A Hanoi specialty, bun cha features smoky grilled pork patties and pork belly slices served in a tangy, sweet fish sauce dipping broth alongside rice vermicelli noodles and fresh herbs.

Cultural Background: A Hanoi specialty, bun cha features smoky grilled pork patties and pork belly slices served in a tangy, sweet fish sauce dipping broth alongside rice vermicelli noodles and fresh herbs. It's a beloved lunchtime dish that showcases the balance of flavours central to Vietnamese cuisine.

Tips: Grilling over charcoal gives the most authentic smoky flavour, though a gas grill or grill pan works well too. Balance the dipping sauce carefully between sweet, sour, salty and spicy — taste and adjust as you go. Serve everything separately so guests can build their own bowls with noodles, herbs and pork.

Variations: Add pickled carrot and daikon to the dipping sauce for extra crunch and tang. Use chicken thigh in place of pork for a different protein. Adjust the chilli quantity in the dipping sauce to taste. A vegetarian version can use marinated and grilled mushrooms or tofu in place of pork, though this departs from the traditional recipe.

Storage: Refrigerate grilled pork and dipping sauce separately in airtight containers for up to 3 days.

Reheating: Reheat the pork gently in a pan or under a grill; warm the dipping sauce on the stovetop before serving.

FAQs:

Q: Can I make this dish without a grill?

A: Yes, a stovetop grill pan or even a hot frying pan can be used, though you'll miss some of the smoky char.

Q: What's the best way to serve bun cha?

A: Traditionally, the grilled pork sits in the warm dipping sauce, and diners combine bites of pork, noodles and herbs to their taste.

Q: Can I prepare the pork ahead of time?

A: Yes, marinate and shape the patties ahead, then grill fresh just before serving for the best texture.