Recipes in the world of Flavilo

Bun cha served with rice noodles and fresh herbs

Bun cha (Vietnamese Grilled Pork with Vermicelli)

Bun cha is one of Vietnam's most popular street foods, originating in Hanoi. This dish offers a perfect harmony of grilled pork and fresh herbs, crowned by a flavorful fish sauce-based dipping sauce. A true gastronomic experience that evokes authentic Asian flavors.

Prep Time 20 min
Preparation 15 min
Total 35 min
650 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Ground pork
⭕ 200 g Rice vermicelli noodles
⭕ 50 ml Fish sauce
⭕ 20 g Brown sugar
⭕ 1 Fresh lime
⭕ 3 cloves Garlic
⭕ 10 g Fresh ginger
⭕ 100 g Carrot
⭕ 20 g Fresh cilantro
⭕ 10 g Mint leaves
⭕ 1 Chili pepper
⭕ 100 ml Water

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    Preparation Steps

    1

    Prepare the ingredients: peel and grate the garlic and ginger. Julienne the carrot. Chop the cilantro and mint leaves.

    2

    In a bowl, combine the ground pork, grated garlic, ginger, fish sauce, and brown sugar. Shape the mixture into small meatballs.

    3

    Preheat your grill to medium heat. Grill the meatballs until golden brown, about 10-12 minutes, turning occasionally. Tip: Avoid flipping the meatballs too often for a nice sear.

    4

    Meanwhile, cook the rice vermicelli according to package directions. Once cooked, rinse under cold water to prevent sticking.

    5

    In a small bowl, whisk together the water, lime juice, minced chili, one clove of grated garlic, and a splash of fish sauce to create the dipping sauce.

    6

    To serve, arrange a portion of rice vermicelli on a plate. Add the grilled meatballs, julienned carrots, and fresh herbs. Serve the dipping sauce in a separate bowl.