Bun cha (Vietnam)
Serves 4
Ingredients
Method
800 g. Rice Vermicelli Noodles
400 g. Ground Pork
4 Garlic Cloves, Minced
30 ml. Fish Sauce
20 g. Sugar
5 g. Black Pepper
200 g. Pork Belly, Sliced
Fresh Herbs (Mint, Cilantro, Perilla)
100 g. Pickled Carrots and Radish (Do Chua)
60 ml. Fish Sauce
60 ml. Lime Juice
60 ml. Water
30 g. Sugar
1 Garlic Clove, Minced
1 Red Chili, Finely Chopped
In a bowl, mix the ground pork, minced garlic, fish sauce, sugar, and black pepper. Form small patties from the mixture and set aside.
Cook the rice vermicelli noodles according to the package instructions, then rinse under cold water and drain.
Grill the pork patties and pork belly slices until they are cooked through and slightly charred.
To make the Nuoc Cham sauce, mix together fish sauce, lime juice, water, sugar, minced garlic, and chopped chili. Stir until the sugar is completely dissolved.
To serve, divide the cooked vermicelli noodles among four bowls. Top with the grilled pork, fresh herbs, and pickled carrots and radish. Serve with Nuoc Cham dipping sauce.