Entree: Vietnam – Northern Vietnam – Bun Cha (Grilled pork patties and sliced pork served with rice vermicelli, fresh herbs, and a tangy sweet-sour fish-sauce broth)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) ground pork
- 12 oz (340 g) pork belly, sliced 1/8–1/4 in (3–6 mm) thick
- 1 large egg, approx. 1.8 oz (50 g)
- 1/4 cup (30 g) plain breadcrumbs
- 3 tbsp (45 ml) fish sauce, plus extra for serving
- 2 tbsp (30 g) sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil, plus extra for grilling
- 3 cloves garlic, minced
- 2 shallots, finely chopped (about 2 oz / 60 g)
- 8 oz (225 g) rice vermicelli (bun)
- 8–12 lettuce leaves, washed
- 1 cup (packed) fresh mint leaves (about 25 g)
- 1 cup (packed) fresh Thai basil leaves (about 25 g)
- 1 cup (packed) fresh cilantro leaves (about 25 g)
- 1 cup (150 g) shredded carrot and daikon mix, quick-pickled
  - 1/2 cup (120 ml) rice vinegar
  - 1/2 cup (100 g) sugar
  - 1 tsp (5 g) salt
- 2 limes, halved
- 1–2 red chilies, thinly sliced (optional)
Nuoc cham dipping sauce:
- 1/2 cup (120 ml) warm water
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 g) sugar
- 1 clove garlic, minced
- 1 tbsp (15 ml) rice vinegar
- 2 tbsp (30 g) shredded pickled carrot (from above)

Instructions

1. Make the quick pickles: combine rice vinegar, sugar, and salt until dissolved; add shredded carrot and daikon and chill at least 30 minutes.
2. Prepare meatball mixture: in a bowl, mix ground pork, egg, breadcrumbs, 1 tbsp fish sauce, 1 tbsp sugar, minced garlic, chopped shallot, salt, and pepper until just combined. Form into small patties about 1.5 in (4 cm) diameter (yields ~12–14).
3. Marinate sliced pork: toss pork belly slices with 2 tsp fish sauce, 1 tsp sugar, and 1 tbsp vegetable oil; let sit 15–30 minutes.
4. Make nuoc cham: dissolve sugar in warm water, whisk in fish sauce, lime juice, rice vinegar, and minced garlic; adjust to a balanced sweet-sour-salty taste. Stir in shredded pickled carrot and sliced chili if using. Chill or keep at room temperature.
5. Cook vermicelli: bring a large pot of water to a boil, add rice vermicelli and cook per package until tender (about 3–4 minutes). Drain, rinse under cold water, and toss lightly with a few drops of oil to prevent sticking.
6. Grill or broil pork: heat a grill or a heavy skillet to high. Oil grates or skillet. Grill pork patties until charred and cooked through, about 3–4 minutes per side. Grill pork belly slices until deeply charred and cooked, about 2–3 minutes per side. Alternatively, broil on a foil-lined tray, turning once.
7. Warm nuoc cham slightly before serving if chilled. Arrange lettuce, herbs, pickled vegetables, and rice vermicelli on a platter.
8. Serve: place grilled pork patties and sliced pork on a serving plate; guests assemble bowls of vermicelli, herbs, lettuce, and pieces of pork, then spoon nuoc cham over or use it as a dipping sauce. Squeeze lime to taste.
9. Leftovers: refrigerate cooked pork in an airtight container up to 2 days; reheat briefly on a hot skillet to restore char.