Bun cha, a beloved Hanoi street food, is a symphony of savory grilled pork, fresh herbs, vermicelli noodles, and a tangy dipping sauce. This recipe guides you through creating this iconic dish at home, transporting your taste buds to the bustling streets of Vietnam.
What is Bun Cha?
Bun cha is a quintessential Vietnamese dish, typically served in a bowl. It features grilled lemongrass-marinated pork patties and/or char-grilled pork belly, served atop a bed of vermicelli noodles. This is then complemented by fresh herbs like mint, cilantro, and perilla, along with pickled vegetables (often carrots and daikon) for a delightful crunch and contrasting flavor. The star of the show, however, is the rich and savory dipping sauce—a blend of fish sauce, sugar, vinegar, and chili.
Ingredients for Bun Cha:
For the Grilled Pork:
- 1 lb ground pork (a mix of lean and fatty is ideal)
- 1/4 cup finely chopped lemongrass
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1/2 teaspoon five-spice powder (optional)
- 2 tablespoons vegetable oil
For the Char-grilled Pork Belly (optional):
- 1 lb pork belly, skin scored
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
For the Dipping Sauce:
- 1/2 cup fish sauce
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1-2 red chilies, finely minced (adjust to taste)
- 2 cloves garlic, minced
For Serving:
- 8 oz dried vermicelli rice noodles
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh perilla leaves (optional)
- 1/2 cup pickled carrots and daikon radish
- Lime wedges
Instructions:
1. Preparing the Grilled Pork Patties:
- In a large bowl, combine ground pork, lemongrass, garlic, fish sauce, sugar, pepper, and five-spice powder (if using). Mix thoroughly until well combined.
- Shape the mixture into small patties, about 2 inches in diameter and 1/2 inch thick.
- Heat vegetable oil in a large skillet or grill pan over medium-high heat.
- Grill the patties for 3-4 minutes per side, or until cooked through and slightly browned.
2. Preparing the Char-Grilled Pork Belly (Optional):
- Marinate the pork belly with fish sauce, sugar, and pepper for at least 30 minutes.
- Grill the pork belly over medium heat until the skin is crispy and the meat is cooked through. Allow to rest before slicing thinly.
3. Making the Dipping Sauce:
- In a small bowl, whisk together fish sauce, sugar, rice vinegar, water, chili, and garlic until the sugar is dissolved.
- Taste and adjust seasonings as needed. You might want to add more sugar for sweetness, fish sauce for saltiness, or chili for heat.
4. Cooking the Vermicelli Noodles:
- Cook the vermicelli noodles according to package directions. Drain well and rinse with cold water to prevent sticking.
5. Assembling the Bun Cha:
- Divide the cooked vermicelli noodles among bowls.
- Arrange the grilled pork patties and sliced pork belly (if using) on top of the noodles.
- Add fresh mint, cilantro, and perilla leaves.
- Top with pickled carrots and daikon.
- Serve immediately with the dipping sauce and lime wedges on the side.
Frequently Asked Questions (FAQ):
What type of noodles are used in Bun Cha?
Bun cha uses thin, white rice vermicelli noodles. These are readily available in most Asian grocery stores.
Can I substitute the pork?
While pork is traditional, you can experiment with other proteins like chicken or shrimp, adjusting the marinade accordingly.
How do I make pickled carrots and daikon?
Pickled carrots and daikon are easily made by combining julienned carrots and daikon with rice vinegar, sugar, and salt. The mixture is then allowed to sit for at least 30 minutes to allow the flavors to meld. You can also find pre-made versions in Asian grocery stores.
What can I do if I don't have perilla leaves?
Perilla leaves add a unique anise-like flavor, but they aren't essential. Feel free to omit them or substitute with other fresh herbs like basil or even shredded lettuce.
Can I make the Bun Cha ahead of time?
It's best to assemble the Bun Cha just before serving, as the noodles can become soggy. However, you can prepare the grilled pork, sauce, and pickled vegetables ahead of time and store them separately in the refrigerator.
Enjoy your homemade Bun Cha! The flavors and textures are truly exceptional, offering a taste of authentic Vietnamese cuisine right in your own kitchen.
