Bun Cha Bowl

Bun cha is a beloved Hanoi street classic where smoky grilled pork meets cool rice vermicelli and fresh herbs. This bowl version layers seasoned ground pork and thinly sliced shoulder with crisp lettuce, mint, and a tangy nuoc cham dip.

Serves 4

Estimate for one serving

• 620 cal
• 38g protein
• 68g carbs
• 22g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 lb ground pork (70-80% lean)
• 8 oz pork shoulder or belly, thinly sliced
• 3 shallots, minced
• 4 garlic cloves, minced
• 1/4 cup fish sauce
• 2 tbsp soy sauce
• 3 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 tsp black pepper
• 8 oz rice vermicelli noodles (dry)
• 2 cups butter lettuce or romaine, torn
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 2 carrots, julienned
• 1 cup daikon radish, julienned
• 1/2 cup rice vinegar
• 1/4 cup sugar (for pickle)
• 1/2 cup warm water (for pickle)
• 1/4 cup lime juice
• 1 tsp chili flakes or fresh Thai chili

Instructions

1. 1Prepare the quick pickles: In a bowl, dissolve sugar in warm water and rice vinegar. Add julienned carrots and daikon. Let sit at least 20 minutes while you prep everything else.
2. 2Make the dipping sauce (nuoc cham): Combine fish sauce, lime juice, brown sugar, 1 minced garlic clove, and chili flakes in a bowl. Stir until sugar dissolves. Set aside; adjust with a splash of water if too strong.
3. 3In a large bowl, mix ground pork with 2 minced shallots, 2 minced garlic cloves, fish sauce, brown sugar, black pepper, and vegetable oil. Form into 12–small patties about 2 inches wide. Set aside.
4. 4In a separate bowl, marinate the sliced pork with remaining 1 minced shallot, 1 minced garlic clove, fish sauce, brown sugar, vegetable oil, and black pepper. Let both meats marinate 10–15 minutes.
5. 5Bring a large pot of water to a boil. Cook rice vermicelli according to package (usually 3–5 minutes). Drain, rinse under cold water, and divide among 4 serving bowls.
6. 6Heat a grill pan or large skillet over medium-high heat. Brush lightly with oil. Cook the pork patties 3–4 minutes per side until nicely charred and cooked through (internal temp 160 °F). Remove to a plate.
7. 7In the same pan, add the sliced pork in a single layer. Cook 2–3 minutes per side until caramelized and crispy at the edges. Remove and add to the patties.
8. 8Assemble each bowl: On top of the noodles place torn lettuce, generous mint and cilantro, a scoop of drained pickled carrots and daikon, and several pieces of grilled pork patty and caramelized pork slices.
9. 9Serve immediately with a small bowl of the dipping sauce on the side for each person. Diners should pour sauce over the bowl or dip bites into it. Add extra fresh chili if desired.