Bun Cha
Bun Cha is one of Vietnam's most popular street foods, originating from Hanoi. This dish captivates with its freshness and rich flavors, perfectly showcasing the Vietnamese cuisine's balance of sweet, sour, salty, and spicy tastes. Bun Cha is traditionally served with rice noodles, fresh herbs and vegetables, and grilled pork patties, complemented by a citrusy fish sauce-based dipping sauce. The lightness and versatility of the dish make it an ideal choice for a light lunch or dinner.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the ground pork, 2 tablespoons of fish sauce, 1 teaspoon of sugar, and minced garlic. Let it marinate for at least 30 minutes.
2
Shape the meat mixture into small patties. Heat a little oil in a skillet over medium heat and cook the patties until golden brown and cooked through, about 3-4 minutes per side.
3
Prepare the dipping sauce: combine the lime juice, remaining fish sauce, 1 teaspoon of sugar, and add water to taste to balance the flavors.
4
Cook the rice vermicelli noodles according to the package instructions. Rinse under cold water and drain well.
5
To assemble, place rice noodles on a large plate. Add the cooked pork patties, carrot, daikon radish, fresh cilantro, mint, and lettuce leaves. Drizzle generously with the dipping sauce.
6
Serve immediately, garnished with sliced chili if desired.
