Flavorful Vietnamese Bun Cha
Beat the Summer Heat with This Revitalizing Bun Cha Recipe!
We’re making Bun Cha, a beloved Vietnamese dish perfect for warm weather! If your appetite tends to dwindle during the summer, this dish is guaranteed to reignite your culinary enthusiasm. Imagine dipping smoky, grilled pork and fresh vegetables into a tangy nuoc mam sauce alongside soft rice noodles – you’ll instantly understand why this dish is a summer essential.
Pork Marinade- Pork shoulder or lean pork belly 500-600g
- Pork rib marinade 5-6 Tbsp
- Minced garlic 1/2 Tbsp
- Minced ginger a little
- Fish sauce 1 Tbsp
- Sugar 1 Tbsp
- Lemon juice 2 Tbsp
- Oyster sauce 1/2 Tbsp
- Sesame oil 1/2 Tbsp
Nuoc Mam Dipping Sauce- Water 600ml
- Fish sauce 100ml
- Sugar 100ml
- Double-strength vinegar 50ml
- Lemon juice 60ml
- 3 Bird’s eye chilies, finely chopped
- 2 Red chilies, finely chopped
- Minced garlic 1 Tbsp
Fresh Vegetable Preparation- Cilantro, to taste
- Lettuce leaves 10
- Carrot, julienned 1/2
- Onion, julienned 1/2
- Perilla leaves, julienned 10
- Water 600ml
- Fish sauce 100ml
- Sugar 100ml
- Double-strength vinegar 50ml
- Lemon juice 60ml
- 3 Bird’s eye chilies, finely chopped
- 2 Red chilies, finely chopped
- Minced garlic 1 Tbsp
Fresh Vegetable Preparation- Cilantro, to taste
- Lettuce leaves 10
- Carrot, julienned 1/2
- Onion, julienned 1/2
- Perilla leaves, julienned 10
Cooking Instructions
Step 1
For the pork, it’s best to use pork shoulder or a cut of pork belly with less fat, as this yields a much better flavor. In a bowl, combine the pork with all the marinade ingredients listed: pork rib marinade, minced garlic, minced ginger, fish sauce, sugar, lemon juice, oyster sauce, and sesame oil. Gently massage the marinade into the pork until well coated. Cover the bowl and refrigerate for at least one day to allow the flavors to deeply penetrate the meat, enhancing its taste.
Step 2
Now, let’s prepare the nuoc mam dipping sauce, the heart of Bun Cha. In a large bowl, combine water, fish sauce, sugar, double-strength vinegar, and lemon juice. Stir until the sugar is completely dissolved. Add the finely chopped bird’s eye chilies, red chilies, and minced garlic. Mix well. This sauce also benefits from resting; refrigerate it overnight before serving for a richer, more harmonious flavor. Don’t worry about the fish sauce smell; it adds a wonderful umami depth without being overpowering.
Step 3
Prepare your fresh vegetables for a refreshing contrast. Wash the cilantro thoroughly. Wash and gently tear the lettuce leaves into bite-sized pieces. Julienne the carrot and onion. Thinly slice the perilla leaves. Arrange these beautifully on a platter. The vibrant colors and fresh textures will complement the rich flavors of the pork and sauce perfectly.
Step 4
Cook the rice noodles to achieve the ideal chewy texture. Soak the dried rice noodles in cold water for about 20 minutes until they are pliable. Drain them thoroughly in a colander. Then, cook the noodles in boiling water for approximately 7 minutes. Be careful not to overcook, as they can become mushy. After boiling, rinse the noodles under cold water to remove excess starch and drain them very well.
Step 5
Once all components are ready, it’s time to grill the marinated pork. Heat a pan over high heat and quickly sear the marinated pork until it’s beautifully browned and slightly caramelized on the outside, while remaining juicy inside. The high heat helps create a delicious smoky flavor and a slightly crisp exterior. Cook rapidly to maintain tenderness.
Step 6
Everything is now ready to be assembled and enjoyed! Prepare individual bowls. Place a portion of rice noodles in each bowl, then artfully arrange the fresh vegetables and the freshly grilled pork alongside. Serve the nuoc mam dipping sauce in small separate bowls. To eat, dip the noodles, vegetables, and pork into the sauce as desired. This allows you to enjoy the complex interplay of smoky meat, fresh greens, chewy noodles, and the savory-sweet, tangy sauce. Enjoy your delicious Bun Cha!
