Bun Cha
Charred slices of marinated pork and savory pork meatballs served over cool rice vermicelli with bright pickles and a tangy fish-sauce dipping broth; each bite is a contrast of smoky, sweet, salty, and fresh. Assemble bowls at the table so everyone can balance noodles, herbs, and sauce to taste.
1 lb ground pork, room temperature
1 lb pork belly, sliced 1/8 inch thick
2 shallot, finely chopped
4 clove garlic, minced
6 tbsp fish sauce
3 tbsp light brown sugar
1 tbsp tapioca starch
1 tsp black pepper, freshly ground
2 tbsp vegetable oil
8 oz rice vermicelli
1 carrot, julienned
1 daikon, julienned
1 cup rice vinegar
1 cup water
1 tsp salt
4 tbsp lime juice, freshly squeezed
3 tbsp sugar
1 cup water, room temperature
1 red chili, thinly sliced
1 romaine lettuce, leaves separated
1 bunch mint
1 bunch cilantro
1 bunch thai basil
1 oz peanuts, toasted and roughly chopped
1 lime, cut into wedges
1 shallot, thinly sliced for sauce
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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