Chestnut Free Paleo Vietnamese Bun Cha
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Learn more →Ingredients
4 servings
For the pork patties
- 1 lb ground pork
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tsp sesame oil
- ½ tsp black pepper
- 3 scallions, green tops only, thinly sliced
For the pork belly
- 12 oz pork belly, skin-on, sliced into ¼-inch pieces
- 1 tbsp coconut aminos
- 1 tsp fish sauce
- 1 tsp honey
For the dipping broth
- 1 ½ cups water
- 3 tbsp fish sauce
- 2 tbsp coconut aminos
- 2 tbsp honey
- 3 tbsp rice vinegar
- 1 tbsp fresh lime juice
- 1 tsp fresh ginger, finely grated
- 1 red thai chili, thinly sliced
For the cauliflower rice
- 1 medium head cauliflower, cut into florets
- 1 tbsp avocado oil
- ¼ tsp salt
For serving
- 1 cup fresh mint leaves
- 1 cup fresh perilla or shiso leaves
- 1 cup bean sprouts
- 1 medium cucumber, thinly sliced
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground pork, 2 tbsp coconut aminos, 1 tbsp fish sauce, 1 tbsp honey, sesame oil, black pepper, and sliced scallion greens. Mix with your hands until evenly combined, then form into 12 small patties about 1/2 inch thick. Place on a plate, cover, and refrigerate for 30 minutes.
- 2
While the patties chill, toss the pork belly slices with 1 tbsp coconut aminos, 1 tsp fish sauce, and 1 tsp honey in a bowl until coated. Set aside at room temperature while you prepare the broth and cauliflower rice.
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