High Fructose Corn Syrup Free Grilled Bun Cha (Vietnamese Pork with Noodles)
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Learn more →Ingredients
4 servings
For the pork patties
- 1 lb ground pork
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp neutral oil (such as vegetable oil or canola oil)
- ½ tsp black pepper
- 3 shallots, finely minced
For the pork belly
- 1 lb pork belly, sliced ¼-inch thick
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 shallots, finely minced
- ½ tsp black pepper
For the dipping broth
- 1.500 cup water
- 3 tbsp fish sauce
- 3 tbsp sugar
- 3 tbsp rice vinegar
- 2 cloves garlic, thinly sliced
- 1 red thai chili, thinly sliced
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- 8 oz dried rice vermicelli noodles
- 2 cups fresh bean sprouts
- 1 cup fresh mint leaves
- 1 cup fresh perilla or shiso leaves
- 1 cup fresh cilantro sprigs
- 1 head butter lettuce, leaves separated
- 1 lime, cut into wedges (optional)
- 1 additional red thai chili, sliced, for serving (optional)
Instructions
- 1
In a large bowl, combine the ground pork with 2 tbsp fish sauce, 1 tbsp sugar, 1 tbsp neutral oil, 1/2 tsp black pepper, and 3 minced shallots. Mix well until the seasonings are evenly distributed. Divide into 12 equal portions and press each into a flat patty about 2 inches wide and 1/2 inch thick. Place on a plate, cover, and refrigerate for at least 30 minutes.
- 2
In a separate bowl, combine the pork belly slices with 2 tbsp fish sauce, 1 tbsp sugar, 2 minced shallots, and 1/2 tsp black pepper. Toss to coat evenly, cover, and refrigerate alongside the patties for at least 30 minutes.
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