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Bun Cha
Grilled pork meatballs served in a herby, tangy dipping sauce alongside cold rice noodles, a Hanoi favourite.
Total time
35 min
Prep
20 min
Cook
15 min
Difficulty
medium
Cuisine
Vietnamese
gluten-free
Ingredients
400gpork mince
200gpork belly, thinly sliced
3 tbspfish sauce
2 tbspsugar
2 clovesgarlic, minced
1 stalklemongrass, minced
200gthin rice vermicelli, cooked
3 tbspfish sauce for broth
3 tbspsugar for broth
3 tbsprice vinegar
200mlwarm water
fresh herbs, lettuce and chillito serve
Instructions
1
Mix pork mince with fish sauce, sugar, garlic and lemongrass. Form into small patties.
2
Marinate pork belly slices in 1 tbsp fish sauce.
3
Make dipping broth: combine fish sauce, sugar, vinegar and warm water.
4
Grill patties and pork belly until caramelised and cooked through.
5
Serve pork in broth, with cold noodles, herbs and chilli on the side.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
559
Protein
31.1g
Fat
43.7g
Carbs
8.6g
Fiber
0g
Sodium
956mg
Reviews
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