Teresa's Recipes
Bun Cha
Bun Cha is a beloved dish from the bustling streets of Hanoi, Vietnam, featuring succulent grilled pork served over a bed of soft vermicelli noodles, accompanied by an array of fresh herbs. This dish embodies the vibrant flavors of Vietnamese cuisine, combining sweet, savory, and tangy elements that create a refreshing yet hearty meal. Traditionally enjoyed as a street food, Bun Cha has captured the hearts of many, making it a must-try for anyone looking to explore authentic Vietnamese flavors.
Ingredients
- 1/2 cup (for marinade) Water
- 2, thinly sliced Chili peppers
- 2, chopped Green onions
- 1/2 cup, torn Thai basil leaves
- 1/2 cup Cilantro leaves
- 1/2 cup Mint leaves
- 1 cup, shredded Lettuce
- 8 ounces Vermicelli noodles
- 2 tablespoons (for grilling) Vegetable oil
- 4 cloves, minced Garlic
- 1 tablespoon Sugar
- 3 tablespoons Lime juice
- 4 tablespoons Fish sauce
- 1 pound, sliced into thin pieces Pork shoulder
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Calories: 450
- Fat: 16g
- Carbs: 50g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a medium bowl, combine the fish sauce, lime juice, sugar, minced garlic, and water. Stir until the sugar is fully dissolved to create a marinade.
- Add the sliced pork to the marinade, ensuring it is well-coated. Cover and let it marinate in the refrigerator for at least 20 minutes, or up to 2 hours for more flavor.
- While the pork is marinating, prepare the vermicelli noodles according to package instructions. Drain and set aside.
- Heat the vegetable oil in a grill pan or skillet over medium-high heat.
- Remove the pork from the marinade, allowing excess marinade to drip off. Grill the pork slices for 2-3 minutes on each side, until cooked through and slightly charred. Remove from the grill and set aside.
- To assemble the Bun Cha bowls, divide the cooked vermicelli noodles among 4 bowls.
- Top each bowl with a portion of shredded lettuce, chopped green onions, and a mix of mint, cilantro, and Thai basil leaves. Add the sliced chili peppers for a spicy kick.
- Place the grilled pork slices on top of the noodles and herbs.
- Serve the Bun Cha with the remaining marinade as a dipping sauce on the side.
- To enjoy, dip the pork and noodles into the sauce, allowing the flavors to meld together with each bite.
Tips
- For a vegetarian version, substitute the pork with marinated tofu or grilled eggplant.
- Feel free to customize the herbs based on your preference or availability; dill and perilla leaves are also popular additions.
- For an extra crunch, add crushed peanuts as a topping.