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Greatest plates · Main
Bun Cha
Vietnamese grilled pork patties, smoky and caramelised, served over cool rice vermicelli with a pile of fresh herbs and a bright, garlicky nuoc cham dipping sauce. A proper Hanoi-style dinner you assemble at the table.
Serves 4Prep 30 minCook 15 minPork
Containsfish
Protein 21%Carbs 36%Fat 43%
About 638 kcal a serve — 34 g protein, 58 g carbs, 30 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix the pork
Combine the pork mince, chopped eschalots, grated garlic, fish sauce, brown sugar and black pepper. Mix well with your hands until sticky and evenly seasoned.
In the bowlPork patties →
Shape and rest
Wet your hands and shape the mixture into 12 small patties about 1.5 cm thick. Rest in the fridge for at least 15 minutes so they firm up and hold together on the grill.
Make the nuoc cham
Stir the fish sauce, caster sugar and warm water together until the sugar dissolves. Add the lime juice, minced garlic, sliced chilli and carrot. Taste and adjust — it should be balanced sweet, salty and sour. Set aside.
In the bowlNuoc cham →
Cook the vermicelli
Bring a saucepan of water to the boil. Add the rice vermicelli, remove from the heat and soak for 4-6 minutes until tender. Drain, rinse under cold water and drain again. Portion into 4 bowls or a serving platter.
In the saucepanVermicelli →
4-6 min soak
Prep the herb plate
Arrange the lettuce leaves, mint, coriander and bean sprouts on a platter so everyone can build their own bowls.
On the platterTo serve →
Grill the patties
Heat a barbecue or heavy chargrill pan to high. Brush the patties with oil and grill for 3-4 minutes each side until charred outside and cooked through. Slide the hot patties straight into the nuoc cham so they soak up the sauce.
On the grillPork patties →
3-4 min each side
Serve
Set out the vermicelli, herb platter and bowls of pork in nuoc cham. Each person adds noodles, herbs and a couple of patties to their bowl, spoons over sauce and eats.
Cook's noteChilling the patties helps them hold together on the grill. If you don't have a barbecue, cook them under a hot grill or in a well-oiled frying pan in batches.
Estimated per serve
638 kcal · 34 g protein · 58 g carbs · 30 g fatestimates, within ~10%
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