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Bun Cha

Serves 4 to 6 Entree meat

Bun Cha

Bun Cha hails from the bustling streets of Hanoi, where it serves as a cherished midday meal. It's a dish that brings together the simplicity of home cooking with the vibrancy of street food, crafted by hand and meant for sharing among friends and family. This recipe captures the essence of a Hanoi lunch, where salt is measured by intuition and rich flavors come together around a communal table.

Expect a harmonious blend of smoky, grilled pork belly and tender minced patties, balanced with the tangy sweetness of nuoc cham. Tender rice noodles and fresh herbs create a refreshing counterpoint to the savory meat, each bite offering a satisfying contrast of textures and flavors. This is Bun Cha as it's lovingly prepared in Vietnamese homes, not just a taste but an experience.

Ingredients

  • 600 gpork belly and mince
  • 200 grice noodles
  • nuoc cham — to serve
  • herbs — to serve
  • 1 tbspfish sauce
  • 1 tspsugar
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the pork. Take 600 g of pork belly and mince, and place them in a large mixing bowl. Add 1 tbsp fish sauce, 1 tsp sugar, and a generous pinch of fine sea salt and black pepper. Mix thoroughly with your hands until the seasonings are evenly distributed throughout the meat. Let it marinate for at least 15 minutes to allow the flavors to penetrate.
  2. While the meat is marinating, bring a large pot of water to a boil. Add 200 g of rice noodles and cook until they are tender but still have a slight bite, about 4-5 minutes. Drain the noodles and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set aside.
  3. Heat a large skillet or grill pan over medium-high heat and add a generous amount of oil. Once the oil is shimmering, add the marinated pork pieces in a single layer. Allow them to brown deeply on one side without moving them, which should take about 3-4 minutes. Flip the pieces and brown the other side until they are evenly colored and caramelized.
  4. Once the pork is well-browned, reduce the heat to medium and continue cooking until the meat is tender and cooked through. If using a grill, you can move the pork to a cooler part of the grill to finish cooking. The pork should be juicy and slightly charred on the edges, indicating it's done.
  5. Taste a piece of pork and adjust the seasoning if necessary, adding more salt or pepper to taste. Arrange the cooked pork on a serving platter.
  6. To serve, place a portion of rice noodles in a bowl and top with the grilled pork. Add a generous amount of fresh herbs such as mint, cilantro, and Thai basil. Serve with nuoc cham on the side, allowing each person to dress their bowl to taste.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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