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Overhead bowl of Vietnamese bun cha, grilled pork patties and slices in nuoc cham with vermicelli and herbs

Bun Cha (Vietnamese Grilled Pork Noodles)

Charred Vietnamese grilled pork, both juicy patties and thin shoulder slices, in a bright fish sauce broth with rice vermicelli and a pile of fresh herbs. About 40g of protein per bowl and built for meal prep.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 625
Ingredients Method

Ingredients
  

Pork and marinade
  • 450 g lean ground pork 90/10, for the patties
  • 350 g pork shoulder trimmed, thinly sliced
  • 3 tbsp fish sauce
  • 1.5 tbsp brown sugar
  • 4 cloves garlic minced
  • 2 shallots minced
  • 1 tbsp neutral oil
  • 1 tsp dark soy sauce for color, optional
  • 0.5 tsp black pepper freshly ground
Nuoc cham and to serve
  • 4 tbsp fish sauce
  • 3 tbsp lime juice about 2 limes
  • 2 tbsp sugar
  • 6 tbsp warm water
  • 2 cloves garlic finely minced
  • 1 red chili sliced, or to taste
  • 1 small carrot julienned
  • 280 g dried rice vermicelli (bun)
  • 1 head butter or leaf lettuce torn
  • 1 large handful mint, cilantro and perilla mixed
  • 1 cup bean sprouts

Method
 

  1. In a bowl, mix the fish sauce, brown sugar, minced garlic, shallots, oil, dark soy and black pepper. Split the marinade between the ground pork and the sliced pork shoulder in two separate bowls. Mix each well and let them sit for at least 30 minutes, or overnight in the fridge.
  2. Make the nuoc cham. Stir the warm water and sugar until dissolved, then add the fish sauce, lime juice, garlic and chili. Taste and balance. It should be bright, salty and lightly sweet. Stir in the julienned carrot and set aside.
  3. Shape the ground pork into small flat patties, about 2 tablespoons each. Keeping them thin helps them char fast without drying out.
  4. Cook the rice vermicelli per the package, usually 4 to 6 minutes in boiling water. Drain, rinse under cold water until cool, and set aside so the strands stay separate.
  5. Heat a grill pan or heavy skillet over high heat until it just starts to smoke. Grill the patties and the pork slices in batches, without crowding, until deeply charred on both sides, about 3 to 4 minutes per side. Do not move them too early. You want real color.
  6. Drop the grilled pork straight into the bowls of nuoc cham so it soaks up the sauce while still hot. Serve with the vermicelli, lettuce, herbs and bean sprouts on the side. Each person dips noodles and herbs into the pork and broth bowl as they eat.