🇻🇳 Vietnam recipe
Bun Cha
The signature dish of Hanoi, bun cha features smoky grilled pork patties and caramelized sliced pork belly served in a bowl of warm, sweet, sour, and savory dipping broth alongside a plate of cool rice vermicelli noodles and a basket of fresh herbs and lettuce.
Prep40 mins
Cook25 mins
Serves4
Difficultymedium
Ingredients
- 500 g ground pork (not too lean)
- 300 g pork belly, thinly sliced
- 3 tbsp fish sauce
- 2 tbsp sugar
- 2 shallots, finely minced
- 4 cloves garlic, minced
- 1 tbsp caramel sauce (nuoc mau)
- 1 tsp freshly ground black pepper
- 120 ml warm water
- 80 ml fish sauce (for dipping broth)
- 60 ml rice vinegar
- 80 g sugar (for dipping broth)
- 2 cloves garlic, finely minced (for broth)
- 1 small carrot, julienned
- 200 g green papaya, shredded
- 400 g dried rice vermicelli noodles
- 1 head butter lettuce
- 1 bunch fresh mint
- 1 bunch fresh perilla leaves
- 2 red bird's eye chilies, sliced
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 620
- Protein
- 32 g
- Carbs
- 65 g
- Fat
- 24 g
