Vietnamese Bun Cha with Grilled Pork and Nuoc Cham
A classic Hanoi street food dish
A delectable combination of grilled pork patties served with vermicelli noodles, fresh herbs, and a savory-sweet dipping sauce known as Nuoc Cham.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Grilled Pork
For the Nuoc Cham Sauce
For the Vermicelli & Vegetables
Preparation
Marinating the Pork
Mix Ingredients
Mix ground pork with fish sauce, sugar, garlic, and black pepper in a bowl.
Chill
Cover and let marinate in the refrigerator for at least 1 hour.
Marinate the pork for at least 1 hour for the best flavor infusion.
Shape Patties
Shape the pork mixture into small patties.
Ensure the pork patties are of even thickness to cook through evenly.
Preparing the Nuoc Cham Sauce
Combine Ingredients
Combine fish sauce, lime juice, water, and sugar in a bowl. Stir until sugar dissolves.
Add Aromatics
Add garlic and sliced chili, mixing well.
Adjust the amount of chili to match your spice tolerance.
Rest Sauce
Set aside to let the flavors meld.
Cooking Process
Grilling Pork Patties
Preheat grill and cook pork patties for about 3-4 minutes on each side until golden and cooked through.
Boiling Vermicelli
Cook vermicelli in boiling water as per package instructions. Drain and rinse with cold water.
Sauce Final Touch
Taste the Nuoc Cham and adjust lime and sugar levels to balance acidity and sweetness.
Plating & Serving
Vietnamese Bun Cha with Grilled Pork and Nuoc Cham
Vietnamese Bun Cha with Grilled Pork and Nuoc Cham
Plating & Serving
Place a portion of vermicelli noodles in a bowl, top with grilled pork patties, and scatter veggies and herbs for a fresh and vibrant finish. Serve with a side of Nuoc Cham for dipping.