Bun Cha (Char-Grilled Pork with Noodles)
It was pouring rain in Hanoi, and we were hungry and craving the classic Vietnamese dish, Bun Cha. A quick consult with Siri showed the nearest restaurant serving it was 100 meters away, so we ran for it.
I wasn’t going to stand in the rain reading reviews of the place from a random bunch of travelers who I had no idea if they had good taste, or just liked cheap food.
So we hit the door running, asked for a table for two, and were sent up a narrow staircase and instructed to take off our shoes (what is this Japanese Bun Cha?).
We settled into a low, kind of communal table and waited for a menu. There wasn’t one forthcoming, so we just ordered a couple of bowls of Bun Cha. Hanoi never disappoints; it was all I dreamed of.
Make your own at home.
Ingredients
- 1 lb450g minced pork
- 1/2 lb225g rice vermicelli noodles, cooked according to packet instructions
- Lettuce leavesLettuce leaves
- 1 bunch1 bunch bean sprouts
- 1 bunch1 bunch Asian basil, leaves picked
- 1 bunch1 bunch Vietnamese mint, leaves picked
- Vegetable oil, for brushingVegetable oil, for brushing
Marinade
- 1/4 cup60ml fish sauce
- 1 tbsp15ml oyster sauce
- 1/2 tbsp7.5ml dark soy sauce
- 55 spring onions, thinly sliced
- 3 tbsp45ml garlic, finely chopped
- 11 finely diced shallot
- 1 tsp5ml freshly ground black pepper
Nuoc Cham Dipping Sauce
- 1/4 cup60ml fish sauce
- 1/4 cup60ml rice vinegar
- 3 tbsp38g sugar
- 1 cup240ml water
- 2 cloves2 cloves garlic, minced
- 1–21–2 red chilies, thinly sliced
- Juice of 1Juice of 1 lime
Preparation
Marinating time: 2 hours. For the marinade, place all the ingredients in a bowl and mix them well. Add the minced pork and mix until well combined. Cover and refrigerate for 2 hours or overnight for an even tastier result.
For the dipping sauce, combine the fish sauce, vinegar, sugar, and 1 cup of water in a saucepan. Mix well to dissolve the sugar, then bring to the boil. Remove from the heat and stir in the chili, garlic, and lime juice. Let cool.
Preheat a charcoal grill or barbecue to medium–high. Place the noodles, bean sprouts, and herbs on separate platters or bowls, then set them in the middle of the table.
Using oiled hands, form the minced pork mixture into small balls, then press each ball slightly to form small patties. Brush the patties with oil and cook for 4 minutes on each side, or until just cooked through. Transfer to a serving platter and place on the table.
Each guest should have their own dipping bowl, with all the ingredients at hand. To eat, put a mixture of noodles, bean sprouts, herbs, and meat onto a lettuce leaf, then dip it into the warm dipping sauce with each mouthful.