11 Classic Vietnamese Bun Cha Recipes for Smoky Plates With Freshness

Hi there, lovely readers!

If you’re anything like me, you’re always on the hunt for fresh and exciting recipes to try.

Today, let’s explore the delightful world of Bun Cha, a Vietnamese classic that’s perfect for any occasion.

From smoky grilled pork to fresh herbs, these 11 recipes bring a taste of Vietnam right to your kitchen.

Let’s get cooking and discover the secret to these irresistible dishes together!

Traditional Hanoi-Style Bun Cha

Bun Cha is a quintessential Vietnamese dish that beautifully combines sweet, savory, and smoky flavors. Originating from Hanoi, this dish features succulent grilled pork served alongside fresh rice noodles and a variety of herbs. The pork is typically marinated in a flavorful blend of fish sauce, sugar, and garlic, then grilled to perfection. The result is a delightful combination of textures and flavors that’s bound to please your palate.

Bun Cha is often enjoyed as a light lunch or dinner and is a staple of Vietnamese street food culture. The highlight of Bun Cha lies in its contrasting components: warm, smoky grilled pork, cool and invigorating herbs, and the slightly tangy, sweet, and savory dipping sauce. The balance of these elements is what makes this dish so irresistible.

When serving Bun Cha, it’s customary to provide an assortment of fresh herbs such as mint, cilantro, and basil, which diners can mix to their taste. With this recipe, you can bring the authentic taste of Hanoi to your table and enjoy a meal that’s both satisfying and nutritious.

Ingredients for 4-6 People:

• 1 pound (450g) of pork belly
• 1 pound (450g) of ground pork
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 4 cloves garlic, minced
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 package (400g) rice vermicelli noodles
• 1 head of lettuce, shredded
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 2 cups bean sprouts
• 1 cucumber, thinly sliced
• 1/2 cup pickled carrots and daikon
• 1/2 cup crushed peanuts (optional)

For the Dipping Sauce:

• 1/2 cup fish sauce
• 1/2 cup rice vinegar
• 1/2 cup water
• 3 tablespoons sugar
• 2 cloves garlic, minced
• 1 red chili, finely chopped
• Juice of 1 lime

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine the fish sauce, sugar, soy sauce, honey, minced garlic, and black pepper. Add the pork belly and ground pork, making certain all pieces are well-coated. Cover and marinate for at least 30 minutes, or overnight in the refrigerator for best results.
2. Prepare the Dipping Sauce: In a separate bowl, combine the fish sauce, rice vinegar, water, sugar, garlic, chopped chili, and lime juice. Stir until the sugar is dissolved and set aside.
3. Grill the Pork: Preheat your grill or grill pan over medium-high heat. Lightly oil the grates. Grill the pork belly slices and ground pork patties until cooked through and slightly charred, about 5-7 minutes per side. Remove from heat and let rest.
4. Cook the Noodles: Cook the rice vermicelli noodles according to package instructions. Once cooked, rinse under cold water to stop the cooking process and drain well.
5. Assemble the Dish: Arrange the cooked noodles, grilled pork, shredded lettuce, herbs, bean sprouts, cucumber slices, and pickled vegetables on a large serving platter. Sprinkle with crushed peanuts if using.
6. Serve: Serve each portion with a small bowl of dipping sauce on the side. Diners can mix the components to their preference and enjoy each bite dipped in the flavorful sauce.

Extra Tips:

When preparing Bun Cha, it’s important to taste and adjust the dipping sauce to your liking, as the balance of sweet, sour, and salty can vary depending on personal preference.

Additionally, verify your grill is hot before placing the pork, as this will help achieve the desired smoky flavor and caramelization. For added authenticity, you can serve Bun Cha with some sliced green papaya or a side of crispy spring rolls.

Enjoy your culinary journey to Hanoi with this delightful dish!

Grilled Pork Patty Bun Cha

Bun Cha is a beloved Vietnamese dish that originates from Hanoi, characterized by its flavorful grilled pork patties served with rice noodles, fresh herbs, and a tangy dipping sauce. This dish is perfect for a revitalizing and satisfying meal, especially during warmer months. The key to an authentic Bun Cha lies in the balance of flavors between the marinated pork, the sweet and sour dipping sauce, and the medley of fresh herbs and vegetables.

Grilled Pork Patty Bun Cha combines succulent grilled pork with traditional Vietnamese ingredients to create a harmonious blend of sweet, savory, and aromatic notes. The dish is usually enjoyed family-style, making it an ideal choice for a gathering of 4-6 people. Serve it with a generous portion of vermicelli noodles and a variety of fresh herbs to elevate the dining experience.

Ingredients for Grilled Pork Patty Bun Cha (serving size: 4-6 people):

• 1 1/2 pounds ground pork
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 package vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cucumber, thinly sliced
• 1 cup bean sprouts
• 1/2 cup roasted peanuts, crushed

Dipping Sauce:

• 1/4 cup fish sauce
• 1/4 cup sugar
• 1/4 cup lime juice
• 1/4 cup water
• 1 tablespoon minced garlic
• 1 red chili, thinly sliced

Cooking Instructions:

1. Prepare the Pork Patties: In a large bowl, combine the ground pork, fish sauce, sugar, minced garlic, minced shallots, black pepper, and vegetable oil. Mix well until the ingredients are thoroughly combined. Form the mixture into small, flat patties, about 2 inches in diameter.
2. Grill the Pork Patties: Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the pork patties on the grill and cook for about 3-4 minutes on each side, or until they’re fully cooked and have a nice char. Remove from the grill and set aside.
3. Prepare the Vermicelli Noodles: Cook the vermicelli noodles according to package instructions. Once cooked, rinse under cold water to stop the cooking process and drain well. Set aside.
4. Make the Dipping Sauce: In a small bowl, combine the fish sauce, sugar, lime juice, water, minced garlic, and sliced chili. Stir until the sugar is fully dissolved. Adjust the seasoning to taste if necessary.
5. Assemble the Bun Cha: On a large serving platter, arrange the cooked vermicelli noodles, grilled pork patties, mint leaves, cilantro leaves, sliced cucumber, bean sprouts, and crushed peanuts. Serve with the dipping sauce on the side for each person to dip their pork patties and noodles.

Extra Tips:

For the best flavor, let the pork patties marinate in the refrigerator for at least 30 minutes before grilling. If you prefer a spicier dipping sauce, add more sliced chili or a touch of chili paste. Feel free to experiment with additional herbs such as Thai basil or perilla leaves for extra zest.

When grilling, make sure the patties aren’t overcrowded, allowing them to cook evenly and develop a nice char. Enjoy your Bun Cha with a side of pickled vegetables for an authentic Vietnamese touch.

Lemongrass-Infused Bun Cha

Bun Cha is a classic Vietnamese dish, offering a symphony of flavors through its tender grilled pork patties and slices served with rice noodles, fresh herbs, and a tangy dipping sauce. This version of Bun Cha incorporates the aromatic essence of lemongrass, which enhances the savory profile of the dish and provides a revitalizing twist. The lemongrass-infused marinade not only tenderizes the pork but also imbues it with a zesty fragrance that complements the traditional Vietnamese flavors.

Preparing Lemongrass-Infused Bun Cha is a delightful culinary adventure that brings the vibrant tastes of Vietnam to your kitchen. This recipe is designed to serve 4-6 people, making it perfect for family gatherings or a dinner party with friends. With fresh ingredients and a simple marinade, you can create a dish that’s both flavorful and healthy. Follow this guide to enjoy a harmonious blend of textures and tastes that will transport your senses to the bustling streets of Hanoi.

Ingredients (Serves 4-6):

• 500g ground pork
• 300g pork belly, thinly sliced
• 3 stalks of lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 packet (400g) rice vermicelli noodles
• 1 cucumber, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 1 cup bean sprouts
• 1 red chili, sliced
• 1 lime, cut into wedges
• 1 cup Nuoc Cham dipping sauce (store-bought or homemade)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the chopped lemongrass, minced garlic, fish sauce, soy sauce, sugar, and black pepper. Mix well to confirm the sugar dissolves completely.
2. Marinate the Pork: Divide the marinade into two portions. Add the ground pork to one portion and the sliced pork belly to the other. Mix each thoroughly, confirming the pork is evenly coated. Cover both and refrigerate for at least 1 hour, or overnight for best results.
3. Cook the Pork: Preheat a grill or grill pan over medium-high heat. Shape the marinated ground pork into small patties. Grill the patties and pork belly slices for about 3-4 minutes on each side, or until they’re well-cooked and have a slight char.
4. Prepare the Noodles: Cook the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
5. Assemble the Dish: Divide the noodles among serving bowls. Top with grilled pork patties and pork belly slices. Add cucumber, mint, cilantro, basil, bean sprouts, and slices of red chili.
6. Serve: Accompany each bowl with a small bowl of Nuoc Cham dipping sauce and a lime wedge. Encourage guests to drizzle the sauce over the dish and squeeze lime juice for an added zest.

Extra Tips:

When selecting lemongrass, look for stalks that are firm, with no signs of wilting or drying. Properly storing the marinated pork in the refrigerator allows the flavors to meld, resulting in a more aromatic and flavorful dish.

If you prefer a spicier kick, consider adding more red chili to the marinade or serving. Additionally, soaking the noodles in cold water after cooking helps to keep them from sticking together, confirming a smooth and enjoyable texture.

Bun Cha With Caramelized Pork Belly

Bun Cha, a traditional Vietnamese dish, is known for its rich flavors and vibrant presentation. It typically consists of grilled pork, vermicelli noodles, fresh herbs, and a dipping sauce that ties everything together. This particular recipe focuses on using caramelized pork belly, which adds a delightful sweetness and succulence to the dish. The pork belly is marinated and then grilled or pan-seared to perfection, while the accompanying noodles and fresh herbs provide a revitalizing balance. The result is a harmonious blend of textures and flavors that make Bun Cha a beloved dish in Vietnamese cuisine.

To serve 4-6 people, this recipe provides a generous portion of Bun Cha with Caramelized Pork Belly. The key to this dish is in the preparation of the pork, which should be marinated to infuse the meat with rich, savory flavors before caramelization. The accompanying ingredients, such as rice vermicelli noodles and fresh herbs, are essential to complement the rich pork and create a balanced meal. With the right blend of ingredients and careful cooking, you can recreate this classic Vietnamese dish at home.

Ingredients:

• 1 kg pork belly, skinless
• 4 tablespoons fish sauce
• 3 tablespoons sugar
• 2 tablespoons honey
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 400g rice vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 1 cucumber, thinly sliced
• 3 carrots, julienned
• 1 head of lettuce, leaves separated
• 1 cup pickled daikon radish (optional)
• 1 cup nuoc cham (Vietnamese dipping sauce)

Cooking Instructions:

1. Marinate the Pork Belly: Begin by slicing the pork belly into thin strips, approximately 1/4 inch thick. In a large bowl, mix the fish sauce, sugar, honey, minced garlic, chopped shallots, and black pepper. Add the pork belly strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
2. Prepare the Noodles and Vegetables: While the pork is marinating, cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold water to stop the cooking process. Set aside. Prepare the vegetables by washing and slicing the cucumber, julienning the carrots, and separating the lettuce leaves. Arrange the vegetables on a serving platter along with the fresh mint, cilantro, and basil leaves.
3. Caramelize the Pork Belly: Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Once hot, add the marinated pork belly strips in batches to avoid overcrowding. Cook each side for about 3-4 minutes or until caramelized and cooked through. Remove the cooked pork from the pan and set aside. Repeat with the remaining pork strips.
4. Assemble the Bun Cha: To assemble, divide the cooked noodles among serving bowls. Top each with a portion of caramelized pork belly. Add a generous handful of mixed fresh herbs, cucumber slices, carrot julienne, and lettuce leaves. Optionally, add pickled daikon radish for extra flavor.
5. Serve with Nuoc Cham: Serve the assembled Bun Cha with a side of nuoc cham dipping sauce. Encourage diners to mix everything together before enjoying, allowing the sauce to coat the noodles and pork.

Extra Tips:

For an even deeper flavor, consider grilling the pork belly over charcoal instead of pan-searing it. This will impart a smoky aroma that’s characteristic of traditional Bun Cha.

If you’re short on time, you can prepare the marinade and let the pork marinate for just 30 minutes, but longer marination is recommended for best results.

Additionally, feel free to customize the vegetables and herbs to your preference. Fresh lime wedges can also be served alongside for a zesty kick.

Spicy Chili Bun Cha

Bun Cha is a traditional Vietnamese dish that combines grilled pork, fresh herbs, and vermicelli noodles to create a delightful symphony of flavors. The addition of spicy chili elevates this classic dish, providing a fiery kick that perfectly complements the savory and slightly sweet marinade of the pork. This version of Bun Cha is perfect for those who enjoy a bit of heat in their meals while still craving the fresh and vibrant flavors that Vietnamese cuisine is known for.

The magic of Bun Cha lies in its balance of textures and tastes, from the tender and juicy grilled pork patties to the crispness of fresh vegetables and the comforting chewiness of the vermicelli noodles. The spicy chili sauce not only adds heat but also enhances the depth of the dish, making it a truly satisfying meal. Ideal for a family gathering or dinner party, this Spicy Chili Bun Cha recipe serves 4-6 people.

Ingredients:

• 600g ground pork
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon honey
• 2 garlic cloves, minced
• 2 shallots, minced
• 1 teaspoon black pepper
• 1 teaspoon chili flakes
• 1 tablespoon vegetable oil
• 200g rice vermicelli noodles
• 1 cucumber, thinly sliced
• 1 cup fresh herbs (mint, cilantro, and Thai basil)
• 4 lettuce leaves, chopped
• 2 red chilies, finely chopped
• 1 cup warm water
• 3 tablespoons lime juice
• 3 tablespoons fish sauce
• 2 tablespoons sugar

Cooking Instructions:

1. Prepare the Pork Marinade: In a large bowl, combine the ground pork, fish sauce, sugar, honey, minced garlic, minced shallots, black pepper, and chili flakes. Mix thoroughly until all ingredients are well incorporated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. Shape and Grill the Pork Patties: After marinating, shape the pork mixture into small patties, about 2 inches in diameter. Preheat a grill or grill pan over medium-high heat and lightly oil the surface with vegetable oil. Grill the pork patties for about 4-5 minutes on each side, or until cooked through and nicely charred.
3. Cook the Vermicelli Noodles: While the pork is grilling, cook the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
4. Prepare the Spicy Chili Sauce: In a small bowl, mix together the warm water, lime juice, fish sauce, sugar, and chopped red chilies. Stir until the sugar is fully dissolved. Adjust the seasoning to your taste, adding more lime juice or sugar as needed.
5. Assemble the Bun Cha: On a serving platter, arrange the cooked vermicelli noodles, grilled pork patties, cucumber slices, fresh herbs, and chopped lettuce. Serve with the spicy chili sauce on the side for dipping or drizzling.

Extra Tips:

For an extra smoky flavor, consider grilling the pork patties over charcoal instead of a stovetop grill pan. This will impart a more authentic taste to the dish.

When selecting herbs, feel free to add or substitute with your favorites – the freshness is key to balancing the spicy elements.

If you prefer a milder version, reduce the amount of chili flakes and red chilies in the recipe.

Finally, make sure to taste the chili sauce and adjust it according to your personal preference to guarantee it complements the dish perfectly.

Bun Cha With Pineapple Marinade

Bun Cha is a traditional Vietnamese dish that combines grilled pork patties and slices with a serving of vermicelli noodles, fresh herbs, and a savory-sweet dipping sauce. In this version, the pork is marinated in a pineapple-infused mixture that tenderizes the meat while imparting a delightful tropical sweetness. The freshness of the herbs and the tangy sauce complement the rich flavors of the grilled pork, making it a perfect meal for gatherings or a delightful family dinner.

To prepare Bun Cha with Pineapple Marinade for 4-6 people, you’ll need a few key ingredients to create the perfect balance of flavors. Freshly chopped pineapple is used in the marinade, adding a unique twist to the traditional Vietnamese flavors. Along with the grilled pork, rice vermicelli noodles, and a variety of fresh herbs and vegetables, this dish is both nutritious and satisfying. Follow the step-by-step instructions to create a dish that’s sure to impress your family and friends.

Ingredients:

• 500g pork shoulder, thinly sliced
• 250g ground pork
• 1 cup fresh pineapple, finely chopped
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 1 teaspoon black pepper
• 1 package rice vermicelli noodles
• 1 cucumber, sliced
• 1 cup fresh mint leaves
• 1 cup cilantro
• 1 cup Thai basil
• 2 cups lettuce, shredded
• 1 cup pickled carrots and daikon
• 3 tablespoons lime juice
• 3 tablespoons sugar
• 1/4 cup fish sauce
• 2 cloves garlic, minced
• 1-2 red bird’s eye chilies, sliced

Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the finely chopped pineapple, 3 tablespoons of fish sauce, 2 tablespoons of sugar, 1 tablespoon of soy sauce, minced garlic, and minced shallots. Mix well and add the sliced pork shoulder and ground pork. Verify the pork is thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
2. Cook the Rice Vermicelli: Bring a pot of water to a boil, then add the vermicelli noodles. Cook according to package instructions until al dente. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
3. Prepare the Dipping Sauce: In a small bowl, mix 3 tablespoons of lime juice, 3 tablespoons of sugar, 1/4 cup of fish sauce, minced garlic, and sliced chilies. Stir until the sugar is dissolved. Adjust the seasoning to taste, adding more lime juice, fish sauce, or sugar as needed.
4. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade, allowing the excess to drip off. Grill the pork slices and patties until cooked through and nicely charred, about 3-4 minutes per side. Transfer to a plate and keep warm.
5. Assemble the Bun Cha: On a serving platter or individual bowls, arrange a portion of the rice vermicelli noodles. Add slices of grilled pork and patties. Surround with cucumber slices, fresh mint, cilantro, Thai basil, shredded lettuce, and pickled carrots and daikon.
6. Serve: Offer the dipping sauce on the side to allow everyone to season their Bun Cha to their liking. Encourage combining the noodles, herbs, and pork with the sauce for a burst of flavor in every bite.

Extra Tips: For the best results, allow the pork to marinate overnight, as this will enhance the flavors and tenderness of the meat. If grilling outdoors, consider using a wire grill basket to prevent small pork patties from falling through the grates.

Adjust the heat of the dipping sauce to your preference by varying the amount of chilies. If fresh pineapple is unavailable, canned pineapple can be used, but be sure to drain it well to avoid excess moisture in the marinade.

Charcoal-Grilled Bun Cha

Bun Cha is a traditional Vietnamese dish that combines the rich flavors of grilled pork with the freshness of herbs and the crispness of vegetables, all served over a bed of vermicelli noodles. This dish is famous for its harmonious blend of sweet, sour, and savory tastes, and the smoky aroma that comes from grilling the pork over charcoal.

The key to an authentic Bun Cha experience lies in the quality of the ingredients and the grilling technique, which enhances the dish’s distinctive flavors.

Charcoal-Grilled Bun Cha is an excellent choice for a family meal or a gathering with friends. The grilling process, though requiring some attention, is straightforward and allows for a wonderfully interactive cooking experience.

The dish is typically served with a side of nuoc cham, a tangy dipping sauce that perfectly complements the savory pork. For a serving size of 4-6 people, here is how you can prepare this delightful dish.

Ingredients:

• 700g pork belly, thinly sliced
• 250g ground pork
• 2 tablespoons fish sauce
• 3 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 4 cloves garlic, minced
• 2 shallots, minced
• 1 teaspoon ground black pepper
• 1 pack (about 500g) rice vermicelli noodles
• 1 bunch fresh herbs (mint, cilantro, and perilla leaves)
• 1 cucumber, thinly sliced
• 1 bunch lettuce, torn into pieces
• 1 cup nuoc cham (Vietnamese dipping sauce)

Cooking Instructions:

1. Prepare the Pork Marinade: In a large mixing bowl, combine the fish sauce, sugar, honey, soy sauce, oyster sauce, minced garlic, minced shallots, and ground black pepper. Mix well until the sugar dissolves.
2. Marinate the Pork: Divide the marinade into two portions. Place the sliced pork belly in one portion and the ground pork in the other. Mix each thoroughly to guarantee the pork is well-coated with the marinade. Cover both with plastic wrap and refrigerate for at least 1 hour, preferably overnight for deeper flavor absorption.
3. Shape the Ground Pork Patties: Once marinated, form the ground pork into small patties, about the size of a golf ball, and slightly flatten them with your palm.
4. Prepare the Grill: Light the charcoal and let it burn until the coals are white-hot. Make sure the grill grates are clean and lightly oiled to prevent sticking.
5. Grill the Pork: Place the pork belly slices and patties on the grill. Cook the pork belly for about 3-4 minutes on each side until they’re nicely charred and caramelized. Grill the patties for about 5 minutes on each side until cooked through.
6. Cook the Vermicelli Noodles: While the pork is grilling, bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
7. Assemble the Bun Cha: On a large serving platter, arrange a portion of cooked vermicelli noodles. Top with grilled pork belly, pork patties, fresh herbs, cucumber slices, and lettuce. Serve with a small bowl of nuoc cham on the side for dipping.

Extra Tips:

For the best flavor, use fresh pork and high-quality charcoal. If you don’t have access to a charcoal grill, you can use a gas grill or a grill pan on the stovetop, though the flavor may be slightly different.

Be careful not to overcook the pork, as it can become dry. Also, feel free to adjust the sweetness of the marinade according to your taste. Preparing the nuoc cham in advance allows the flavors to meld, enhancing the overall experience of the dish.

Bun Cha With Pickled Vegetables

Bun Cha is a traditional Vietnamese dish that combines flavorful grilled pork patties and slices with vermicelli noodles, fresh herbs, and a savory dipping sauce. This delightful dish is often accompanied by pickled vegetables, which add a rejuvenating crunch and tanginess to the overall flavor profile. Perfect for a family meal or a gathering with friends, Bun Cha With Pickled Vegetables offers a harmonious blend of textures and tastes that’s sure to impress.

The pickled vegetables in this recipe provide a vibrant complement to the rich, savory meat and noodles. The marinade infuses the pork with a robust flavor, while the pickling process enhances the vegetables, making them both crisp and flavorful. This dish is traditionally served with a variety of Vietnamese herbs, which not only add freshness but also elevate the dish’s aromatic qualities.

Here’s how you can prepare Bun Cha With Pickled Vegetables, serving 4-6 people.

Ingredients:

*For the Pork:*

• 500g ground pork
• 300g pork belly, thinly sliced
• 3 cloves garlic, minced
• 2 shallots, minced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon ground black pepper
• 1 tablespoon honey
• 1 tablespoon vegetable oil

For the Pickled Vegetables:

• 1 carrot, julienned
• 1 cucumber, sliced into thin rounds
• 1 cup daikon radish, julienned
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon salt

For the Noodles and Herbs:

• 400g vermicelli noodles
• Fresh lettuce leaves
• Fresh mint leaves
• Fresh cilantro

For the Dipping Sauce:

• 1/2 cup fish sauce
• 1/2 cup water
• 3 tablespoons sugar
• 3 tablespoons lime juice
• 2 cloves garlic, minced
• 1 red chili, sliced

Cooking Instructions:

1. Prepare the Pork Patties and Slices:
• In a large bowl, combine ground pork, minced garlic, minced shallots, fish sauce, sugar, black pepper, honey, and vegetable oil. Mix well until all ingredients are thoroughly combined.
• Form the mixture into small patties, about 2 inches in diameter. Set aside.
• In another bowl, marinate the pork belly slices with the same marinade mixture. Let both the patties and slices marinate for at least 30 minutes.
2. Pickle the Vegetables:
• In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar and salt are dissolved. Allow the mixture to cool.
• Place the julienned carrot, daikon radish, and cucumber in a bowl. Pour the cooled vinegar mixture over the vegetables, ensuring they’re fully submerged. Allow them to pickle for at least 30 minutes.
3. Cook the Pork:
• Preheat a grill or grill pan over medium-high heat. Lightly oil the surface to prevent sticking.
• Grill the pork patties and pork belly slices for about 4-5 minutes on each side, or until they’re cooked through and have a nice char.
4. Prepare the Noodles and Herbs:
• Cook the vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
• Arrange the lettuce, mint, and cilantro on a serving platter.
5. Make the Dipping Sauce:
• In a small bowl, combine fish sauce, water, sugar, lime juice, minced garlic, and sliced chili. Stir until sugar is dissolved.
6. Assemble the Dish:
• Serve the grilled pork patties and slices alongside the vermicelli noodles, fresh herbs, pickled vegetables, and dipping sauce. Each person can assemble their own bowl with desired portions of each component.

Extra Tips:

For a more authentic flavor, try marinating the pork overnight in the refrigerator; this allows the flavors to fully develop.

When grilling, make sure your grill or pan is properly preheated to achieve a nice char without overcooking the meat.

Feel free to adjust the levels of chili and lime juice in the dipping sauce to suit your taste.

Finally, don’t rush the pickling process; allowing the vegetables to sit longer will enhance their flavor and texture.

Enjoy your Bun Cha With Pickled Vegetables with a side of fresh green tea for a truly Vietnamese dining experience.

Bun Cha With Shrimp and Pork Combination

Bun Cha is a traditional Vietnamese dish that combines the savory flavors of grilled meats with fresh herbs and rice noodles, resulting in a perfect harmony of taste and texture. This particular recipe adds a delightful twist by incorporating both shrimp and pork, creating a unique and delicious combination. The shrimp adds a subtle sweetness and tender bite, while the pork provides a satisfying richness, making this dish a must-try for anyone looking to explore Vietnamese cuisine.

This recipe is designed to serve 4-6 people and is perfect for a family meal or a small gathering with friends. The key to a successful Bun Cha is in the marinade, which infuses the meats with aromatic flavors, and the balance of fresh herbs and crunchy vegetables that accompany the grilled proteins. Served with vermicelli noodles and a tangy dipping sauce, this dish is sure to please with its vibrant flavors and inviting aromas.

Ingredients:

• 500g pork belly, thinly sliced
• 300g shrimp, peeled and deveined
• 300g vermicelli noodles
• 3 garlic cloves, minced
• 2 shallots, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon honey
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes
• 1/4 cup fresh lime juice
• 1/4 cup water
• 1/4 cup white vinegar
• 1/4 cup sugar (for dipping sauce)
• 2 cucumbers, thinly sliced
• 1 cup fresh herbs (mint, cilantro, Thai basil)
• 1 head of lettuce, leaves separated
• 1 carrot, julienned
• 1 red chili, thinly sliced

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine minced garlic, shallots, fish sauce, soy sauce, sugar, honey, black pepper, and chili flakes. Stir well until the sugar is dissolved. Add the sliced pork belly and shrimp to the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Cook the Vermicelli Noodles: Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions, usually about 4-6 minutes. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
3. Make the Dipping Sauce: In a small bowl, mix together lime juice, water, white vinegar, and sugar until the sugar is dissolved. Adjust the seasoning to taste, adding more lime juice or sugar as necessary. Add sliced red chili for heat, if desired.
4. Grill the Meats: Preheat a grill or grill pan over medium-high heat. Remove the pork and shrimp from the marinade, shaking off any excess. Grill the pork slices for about 3-4 minutes on each side until cooked through and slightly charred. Grill the shrimp for about 2 minutes on each side until pink and opaque.
5. Assemble the Dish: On a large serving platter, arrange the vermicelli noodles, grilled pork, and shrimp. Surround with fresh herbs, lettuce, cucumbers, and julienned carrots. Serve with the dipping sauce on the side.

Extra Tips:

For an authentic Vietnamese experience, serve Bun Cha with a side of pickled vegetables, such as daikon and carrot, which can be made by marinating them in a mixture of vinegar, sugar, and salt.

This dish can also be enhanced by adding crushed peanuts for an extra crunch or a drizzle of sesame oil for added depth of flavor.

When grilling, make sure the grill is hot to achieve a nice sear on the meats, locking in the juices and intensifying the flavors.

Enjoy your Bun Cha with a light and crisp Vietnamese beer or iced green tea for a reviving accompaniment.

Herb-Enhanced Bun Cha

Bun Cha is a traditional Vietnamese dish that combines savory grilled pork patties with fresh rice noodles, a variety of herbs, and a zesty dipping sauce. This Herb-Enhanced Bun Cha recipe elevates the classic dish by incorporating a diverse array of herbs that add layers of flavor and freshness, ideal for a family meal serving 4-6 people.

With its blend of textures and tastes, Bun Cha offers a delightful culinary experience that captures the essence of Vietnamese cuisine. The key to a successful Bun Cha lies in the balance of flavors and the use of fresh ingredients.

The grilled pork patties, known as “cha,” are infused with a marinade that combines the savory umami of fish sauce with the sweetness of sugar and the subtle heat of garlic and shallots. Paired with rice noodles and a vibrant mix of herbs such as mint, cilantro, and perilla leaves, this dish is further enhanced by a tangy dipping sauce that ties all the elements together.

Follow this recipe to create an authentic and flavorful Herb-Enhanced Bun Cha at home.

Ingredients (serving size: 4-6 people):

• 500g ground pork
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• 1 teaspoon black pepper
• 200g rice vermicelli noodles
• 1 cucumber, thinly sliced
• 2 cups mixed fresh herbs (mint, cilantro, perilla leaves, and Thai basil)
• 1 cup bean sprouts
• 1 cup lettuce leaves, roughly chopped
• 1 jalapeño, thinly sliced (optional)
• 2 tablespoons vegetable oil

Dipping Sauce:

• 5 tablespoons fish sauce
• 4 tablespoons lime juice
• 4 tablespoons sugar
• 1 cup warm water
• 2 cloves garlic, minced
• 1-2 red chilies, finely chopped

Cooking Instructions:

1. Prepare the Pork Patties: In a large mixing bowl, combine the ground pork, fish sauce, sugar, minced garlic, chopped shallots, and black pepper. Mix well until all ingredients are evenly incorporated. Shape the mixture into small patties, about 2 inches in diameter.
2. Cook the Patties: Heat vegetable oil in a grill pan or skillet over medium heat. Add the pork patties and cook for 4-5 minutes on each side or until they’re golden brown and cooked through.
3. Prepare the Noodles: Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
4. Make the Dipping Sauce: In a bowl, combine fish sauce, lime juice, sugar, and warm water. Stir until the sugar dissolves. Add minced garlic and chopped chilies. Mix well and adjust seasoning to taste.
5. Assemble the Dish: On a large serving platter, arrange the cooked noodles, pork patties, sliced cucumber, mixed herbs, bean sprouts, and lettuce. Add jalapeño slices for extra heat if desired.
6. Serve: Serve the Bun Cha with the dipping sauce on the side. Each person can create their own bowl by combining noodles, herbs, and patties, then drizzling with the dipping sauce.

Extra Tips:

To guarantee the best flavor, use fresh herbs and high-quality fish sauce. The balance of sweet, salty, and tangy flavors is essential, so taste and adjust the dipping sauce as needed.

For a smokier flavor, consider grilling the pork patties over charcoal. If you prefer a spicier dish, increase the amount of chilies in the dipping sauce or add more jalapeño slices. Enjoy your Herb-Enhanced Bun Cha with a side of pickled vegetables for additional crunch and flavor contrast.

Bun Cha With Homemade Dipping Sauce

Bun Cha is a beloved Vietnamese dish that combines grilled pork patties and slices with vermicelli noodles, fresh herbs, and a tangy dipping sauce. The dish is a perfect balance of smoky, savory, sweet, and sour flavors, making it a delightful experience for the taste buds. Traditionally served as street food in Hanoi, Bun Cha has gained popularity worldwide due to its simple yet delectable taste.

The homemade dipping sauce is an essential element of Bun Cha, bringing all the components of the dish together. This sauce, known as “nuoc cham,” typically consists of fish sauce, lime juice, sugar, and chili, resulting in a flavorful blend that enhances the grilled meat and fresh herbs. By following this recipe, you can create an authentic Vietnamese meal that will transport you and your guests straight to the streets of Hanoi. This recipe serves 4-6 people.

Ingredients:

• 500g ground pork
• 300g pork belly, thinly sliced
• 200g dried vermicelli noodles
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 1 tablespoon honey
• 2 teaspoons ground black pepper
• 1/4 cup lime juice
• 1/4 cup warm water
• 2-3 red chilies, finely chopped
• 1 carrot, julienned
• 1 cucumber, thinly sliced
• 1 bunch fresh mint leaves
• 1 bunch fresh cilantro
• 1 bunch fresh Thai basil
• Lettuce leaves for serving

Cooking Instructions:

1. Prepare the Pork Marinade: In a large bowl, mix together 2 tablespoons of fish sauce, 1 tablespoon of sugar, minced garlic, minced shallots, honey, and ground black pepper. Divide the marinade in half. Use one half to marinate the ground pork and the other half for the pork belly. Let the meats marinate for at least 1 hour in the refrigerator.
2. Make the Dipping Sauce: In a separate bowl, combine lime juice, 1 tablespoon of fish sauce, 1 tablespoon of sugar, and warm water. Stir until the sugar dissolves. Add the finely chopped red chilies. Adjust seasoning to taste and set aside.
3. Cook the Vermicelli Noodles: Boil a pot of water and add the dried vermicelli noodles. Cook according to package instructions until they’re tender. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
4. Grill the Pork Patties and Slices: Preheat your grill or stovetop grill pan to medium-high heat. Shape the marinated ground pork into small patties. Grill the patties and the pork belly slices until they’re cooked through and have a nice char, about 4-5 minutes per side.
5. Prepare the Vegetables and Herbs: Wash and dry the mint, cilantro, and Thai basil. Arrange them on a serving platter along with the lettuce leaves, julienned carrots, and sliced cucumber.
6. Assemble and Serve: Arrange the grilled pork patties and slices on a platter. Serve them with the cooked vermicelli noodles, fresh herbs, vegetables, and a small bowl of the dipping sauce. To eat, wrap a piece of pork in a lettuce leaf with some noodles, herbs, and vegetables, then dip it into the sauce.

Extra Tips:

For an even more authentic flavor, use a charcoal grill for cooking the pork, as it enhances the smoky taste. You can also add crushed peanuts to the dipping sauce for extra texture. If you prefer a spicier sauce, increase the amount of chili according to your taste. To save time, you can marinate the pork overnight, which will also intensify the flavors. Enjoy your Bun Cha with a side of pickled vegetables for an additional burst of flavor.