The sizzle of grill smoke, the sweet aroma of caramelized pork—Bun Cha is more than just a dish; it’s a sensory explosion. Remember that rainy Sunday when Netflix was our only plan? Yeah, that’s when I stumbled upon this Vietnamese marvel, a delightful chaos of flavors that somehow brings a sense of peace. It’s like a chaotic symphony, where crispy pork dances with fresh herbs and tangy fish sauce, conjuring memories of street vendors and bustling markets.
Steps
- Prepare the sauce by mixing fish sauce, rice wine vinegar, lime juice, sugar, water, chopped garlic, and chili. Allow it to sit for at least 10 minutes to meld the flavors.
- Soak the vermicelli noodles in boiling water following the package instructions. Once softened, drain them and set aside for later use.
- In a bowl, combine ground pork, fish sauce, sugar, chopped green onions, minced garlic, salt, pepper, and optional lemongrass. Mix well and shape the mixture into small patties.
- Heat oil in a skillet over medium-high heat. Place the pork patties in the skillet and cook for about 2.5 minutes on one side until golden. Flip and cook for another 2 minutes, then remove from the skillet.
- To assemble the bowls, place a portion of the noodles in each bowl. Add a handful of beansprouts, folded lettuce, julienned carrots, and radish.
- Top the noodles and vegetables with the cooked pork patties. Garnish with fresh coriander and mint leaves.
- Generously spoon the prepared sauce over the entire bowl, as it acts as a broth. Mix everything together before enjoying the dish.
Ingredients
- 250 – 300 g (8 – 10 oz) ground pork
- 1 tablespoon fish sauce
- 2 teaspoons white sugar
- 1/3 cup finely chopped green onions/scallions
- 1 clove garlic, minced
- Pinch of white pepper and salt
- 2 teaspoons lemongrass paste or finely chopped fresh lemongrass (optional)
- 1 1/2 tablespoons oil for cooking
- 3 tablespoons white sugar
- 3 tablespoons fish sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1/3 cup water
- 1 bird’s eye chili, seeded and finely chopped
- 3 cloves garlic, finely chopped
- 100 g (3.5 oz) dried vermicelli noodles
- A handful of beansprouts
- A few lettuce leaves, folded or shredded
- Julienned carrot and white radish (daikon), optionally quick-pickled
- A handful of coriander/cilantro sprigs and mint
- Sliced red chili and lime wedges (optional)
- 1 cup julienned carrot (about 1 medium carrot)
- 1 loosely packed cup julienned white radish/daikon
- 1 cup (250 ml) warm tap water
- 1/3 cup white sugar
- 1 tablespoon salt
- 1/2 cup (125 ml) rice wine vinegar
Nutritional Values
Calories: 540cal (27%) | Carbohydrates: 27g (9%) | Protein: 23g (46%) | Fat: 37g (57%) | Saturated Fat: 10g (63%) | Cholesterol: 90mg (30%) | Sodium: 2903mg (126%) | Potassium: 526mg (15%) | Sugar: 24g (27%) | Vitamin A: 165IU (3%) | Vitamin C: 10.4mg (13%) | Calcium: 49mg (5%) | Iron: 1.6mg (9%)
FAQ
- What is Bun Cha?
- Bun Cha is a traditional Vietnamese dish originating from Hanoi. It consists of seasoned pork patties and caramelised pork belly slices served in a broth with rice noodles, fresh vegetables, and herbs.
- How do you eat Bun Cha?
- The typical way to enjoy Bun Cha is by dunking the noodles, vegetables, and herbs into the broth. You then slurp the noodles and enjoy bites of juicy pork along with fresh herbs for a delightful combination of flavors.
- What ingredients are needed for Vietnamese meatballs?
- To make the Vietnamese meatballs, you’ll need ground pork, garlic, sugar, fish sauce, salt, pepper, and scallions. The fish sauce is a key ingredient, providing depth of flavor, and a touch of sugar helps caramelize the meatballs.
- What is Nuoc Cham sauce, and how is it used in Bun Cha?
- Nuoc Cham is a versatile Vietnamese sauce made from fish sauce, rice wine vinegar, lime juice, sugar, garlic, and chili. In Bun Cha, it’s used as a broth to slurp up the noodles and enhance the dish’s flavors.
- Can the Bun Cha recipe be adapted for different preferences or dietary needs?
- Yes, this recipe is quite flexible. You can substitute pork with chicken or turkey for a leaner option. Additionally, the dish can be customized with various fresh vegetables and herbs to suit personal tastes or dietary restrictions.
Tips
- Use Fish Sauce Generously: While some might shy away from fish sauce due to its strong aroma, it’s essential for achieving authentic Vietnamese flavor in Bun Cha. Adjust quantities to your taste, keeping in mind it won’t make the dish overly fishy.
- Customize Your Vegetables: Feel free to experiment with a variety of fresh vegetables beyond the traditional bean sprouts, mint, and coriander. Options like shredded cabbage, lettuce, cucumber, or even cherry tomatoes can add unique textures and flavors.
- Prepare the Sauce as a Broth: The Nuoc Cham sauce is not just a dressing but acts as a broth in this dish. Make sure to prepare enough to generously coat your noodles and meatballs, ensuring every bite is packed with flavor.
- Consider Pickling Vegetables: Adding quick-pickled vegetables can provide a delightful tang and crunch to your Bun Cha. Though optional, pickling carrots and daikon can enhance the overall taste experience.
Equipment
- Skillet/Frying Pan – A good quality skillet for cooking the meatballs.
- Julienne Peeler/Slicer – For julienning carrots and radish.
- Mixing Bowls – For mixing ingredients and preparing the sauce.
- Measuring Spoons and Cups – For accurately measuring out ingredients like fish sauce, sugar, and lime juice.
- Kitchen Scale – Useful for measuring ingredients like pork mince precisely.
