Bun Cha

Savor the vibrant flavors of Vietnamese Bun Cha, featuring succulent grilled pork belly and aromatic herbs served over rice noodles. Ideal for a weeknight dinner that transports you to the bustling streets of Hanoi.

• 500 grams pork belly
• 200 grams ground pork
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon black pepper
• 1 cup rice noodles
• 1 cup herbs (mint, cilantro, basil)
• 1 cup pickled vegetables

Method

1. 1

   In a bowl, mix the fish sauce, sugar, and black pepper. Divide this marinade into two portions; one for the pork belly and one for the ground pork.

2. 2

   Marinate the sliced pork belly in one portion of the mixture for about 15 minutes.

3. 3

   In a separate bowl, combine the ground pork with the remaining marinade. Shape this mixture into small meatballs.

4. 4

   Preheat your grill or grill pan over medium-high heat. Grill the marinated pork belly and meatballs until cooked through and slightly charred, about 5-7 minutes.

5. 5

   While the meat is grilling, cook the rice noodles according to package instructions. Drain and set aside.

6. 6

   Prepare a bowl for serving by placing a portion of the cooked rice noodles at the bottom, topped with grilled pork belly and meatballs.

7. 7

   Garnish with fresh herbs and serve with pickled vegetables on the side, along with a small bowl of dipping sauce made from the leftover marinade.

8. 8

   Enjoy your Bun Cha by dipping the meat into the sauce and wrapping it with noodles and herbs!