Bun Cha
Bun Cha
Ingredients
For the Pork Marinade
- 1 1/2 pounds pork belly, sliced 1/4 inch thick, 1 1/2 to 2 inches wide, and 3 to 4 inches long
- 1 pound ground pork, 80/20 lean
- 1/2 cup green onions, finely chopped
- 1/4 cup shallots, finely chopped
- 2 tablespoons garlic, minced
- 2 tablespoons crispy pork fat, rendered with crispy bits
- 1 tablespoon dark soy sauce
- 1 tablespoon sriracha
- 1 teaspoon sesame seeds
For the Dipping Sauce (Nuoc Cham)
- 1/2 cup fish sauce
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon garlic, thinly sliced
- 1 red chili, thinly sliced, such as bird's eye chili
For Serving
- 8 ounces vermicelli noodles, cooked according to package directions
- 1 head fresh lettuce, leaves separated
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1/2 cup pickled daikon, thinly sliced
- 1/2 cup pickled carrots, thinly sliced
Instructions
- 1
In a large mixing bowl, combine the sliced pork belly, 1/4 cup of the finely chopped green onions, 1/8 cup of the finely chopped shallots, 1 tablespoon of the minced garlic, 1 tablespoon of the crispy pork fat, and the sriracha. Mix thoroughly by hand until the pork belly is well coated. Set aside.
⏱️ 10 min
- 2
In a separate mixing bowl, combine the ground pork, the remaining 1/4 cup of finely chopped green onions, the remaining 1/8 cup of finely chopped shallots, the remaining 1 tablespoon of minced garlic, the remaining 1 tablespoon of crispy pork fat, the dark soy sauce, and the sesame seeds. Mix thoroughly by hand until well combined.
⏱️ 10 min
- 3
Take portions of the ground pork mixture and form them into small, flat patties, approximately 2 to 3 inches in diameter and 1/2 inch thick. You should get about 12-16 patties.
⏱️ 15 min
- 4
Prepare your charcoal grill for direct medium-high heat. Place the marinated pork belly slices and the ground pork patties into grilling baskets or directly on the grill grates. Grill, flipping occasionally, until the pork is thoroughly cooked, smoky, and has a crispy char on both sides. This will take approximately 15-20 minutes.
⏱️ 20 min
- 5
While the pork is grilling, prepare the dipping sauce. In a small saucepan, combine the fish sauce, water, granulated sugar, and rice vinegar. Heat over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool slightly. Stir in the lime juice, thinly sliced garlic, and thinly sliced red chili.
⏱️ 10 min
- 6
To serve, arrange a portion of cooked vermicelli noodles on each plate. Place grilled pork belly slices and ground pork patties alongside the noodles. Add fresh lettuce leaves, mint leaves, basil leaves, pickled daikon, and pickled carrots to the plate. Serve the dipping sauce in a separate small bowl for each person.
⏱️ 5 min
- 7
To eat, take a piece of lettuce, add some vermicelli noodles, a piece of grilled pork, fresh herbs, and pickled vegetables. Wrap it into a bite-sized bundle and dip it into the sweet and savory fish sauce.
Kitchen Tools
Nutrition Facts (per serving)
Bun Cha
For the Pork Marinade
- 1 1/2 pounds pork belly, sliced 1/4 inch thick, 1 1/2 to 2 inches wide, and 3 to 4 inches long
- 1 pound ground pork, 80/20 lean
- 1/2 cup green onions, finely chopped
- 1/4 cup shallots, finely chopped
- 2 tablespoons garlic, minced
- 2 tablespoons crispy pork fat, rendered with crispy bits
- 1 tablespoon dark soy sauce
- 1 tablespoon sriracha
- 1 teaspoon sesame seeds
For the Dipping Sauce (Nuoc Cham)
- 1/2 cup fish sauce
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon garlic, thinly sliced
- 1 red chili, thinly sliced, such as bird's eye chili
For Serving
- 8 ounces vermicelli noodles, cooked according to package directions
- 1 head fresh lettuce, leaves separated
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1/2 cup pickled daikon, thinly sliced
- 1/2 cup pickled carrots, thinly sliced
Instructions
- 1
In a large mixing bowl, combine the sliced pork belly, 1/4 cup of the finely chopped green onions, 1/8 cup of the finely chopped shallots, 1 tablespoon of the minced garlic, 1 tablespoon of the crispy pork fat, and the sriracha. Mix thoroughly by hand until the pork belly is well coated. Set aside.
⏱️ 10 min - 2
In a separate mixing bowl, combine the ground pork, the remaining 1/4 cup of finely chopped green onions, the remaining 1/8 cup of finely chopped shallots, the remaining 1 tablespoon of minced garlic, the remaining 1 tablespoon of crispy pork fat, the dark soy sauce, and the sesame seeds. Mix thoroughly by hand until well combined.
⏱️ 10 min - 3
Take portions of the ground pork mixture and form them into small, flat patties, approximately 2 to 3 inches in diameter and 1/2 inch thick. You should get about 12-16 patties.
⏱️ 15 min - 4
Prepare your charcoal grill for direct medium-high heat. Place the marinated pork belly slices and the ground pork patties into grilling baskets or directly on the grill grates. Grill, flipping occasionally, until the pork is thoroughly cooked, smoky, and has a crispy char on both sides. This will take approximately 15-20 minutes.
⏱️ 20 min - 5
While the pork is grilling, prepare the dipping sauce. In a small saucepan, combine the fish sauce, water, granulated sugar, and rice vinegar. Heat over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool slightly. Stir in the lime juice, thinly sliced garlic, and thinly sliced red chili.
⏱️ 10 min - 6
To serve, arrange a portion of cooked vermicelli noodles on each plate. Place grilled pork belly slices and ground pork patties alongside the noodles. Add fresh lettuce leaves, mint leaves, basil leaves, pickled daikon, and pickled carrots to the plate. Serve the dipping sauce in a separate small bowl for each person.
⏱️ 5 min - 7
To eat, take a piece of lettuce, add some vermicelli noodles, a piece of grilled pork, fresh herbs, and pickled vegetables. Wrap it into a bite-sized bundle and dip it into the sweet and savory fish sauce.