Bun Cha
Bun Cha is a delightful Vietnamese dish consisting of grilled pork served with rice noodles, fresh herbs, and a flavorful dipping sauce. Perfect for an easy weeknight dinner or impressing guests!
Prep
30 minutes
Cook
15 minutes
Level
Medium
Serves
4
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Illustrated cooking guide
Step-by-step visual method
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Instructions
- 1
In a bowl, mix the ground pork with 2 tablespoons of fish sauce, sugar, minced garlic, and black pepper. Form this mixture into small patties and set aside.
- 2
In another bowl, marinate the sliced pork belly with remaining fish sauce, sugar, minced garlic, and black pepper. Let it sit for at least 30 minutes.
- 3
Preheat your grill or a grill pan over medium-high heat. Lightly brush with vegetable oil to prevent sticking.
- 4
Grill the pork belly slices for about 3-4 minutes per side, or until they are nicely charred and cooked through. Grill the smaller patties for about 5 minutes, flipping halfway through.
- 5
While the pork is grilling, cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
- 6
To serve, arrange the grilled pork, rice noodles, fresh herbs, and pickled vegetables on a plate. Drizzle with any remaining marinade or serve with a lime wedge and sprinkle chopped peanuts on top.
- 7
Enjoy your homemade Bun Cha by mixing the ingredients together at the table!
Tips
If you can't find fresh herbs, you can substitute with dried herbs, although the flavor will be different.
Make sure your grill is hot enough to achieve a nice char on the pork.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover Bun Cha components separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the grilled pork in a pan on medium heat before serving.
Substitutions
- You can substitute fish sauce with soy sauce for a vegetarian version (but the flavor will differ).
- Use zoodles instead of rice noodles for a low-carb option.
What to Serve With
- Spring rolls
- Vietnamese pho
- Cucumber salad
Common Mistakes
- Not allowing the pork to marinate long enough for the flavors to develop.
- Overcooking the pork, which can make it dry.
Recipe FAQ
Can I use chicken instead of pork?
Yes, boneless chicken thighs work well as an alternative.
What can I serve with Bun Cha?
Fresh spring rolls or a side salad are great accompaniments.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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