Eosinophilic Esophagitis Friendly Paleo Vietnamese Bun Cha

Total time1 hr 25 min

Prep time30 min

Cook time25 min

Eosinophilic Esophagitis Friendly Paleo Vietnamese Bun Cha

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Ingredients

4 servings

For the pork patties

1 lb ground pork
2 tbsp coconut aminos
Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)Organic Coconut Aminos - 10 fl oz - Good & Gather™Thrive Market Organic Coconut Amino Sauce, 10 fl oz
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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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