Char Grilled Pork Paddies with Vietnamese Herbs: Bun Cha
- Level: Easy
- Total: 12 hr 35 min
- Prep: 12 hr
- Inactive: 20 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 979
- Total Fat
- 56 g
- Saturated Fat
- 20 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 34 g
- Cholesterol
- 138 mg
- Sodium
- 1849 mg
- Level: Easy
- Total: 12 hr 35 min
- Prep: 12 hr
- Inactive: 20 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 979
- Total Fat
- 56 g
- Saturated Fat
- 20 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 34 g
- Cholesterol
- 138 mg
- Sodium
- 1849 mg
Ingredients
Marinade:
Pork Paddies:
Noodles and Herbs:
Dipping Sauce:
Directions
- In a mixing bowl, combine the spring onions, garlic chives, shallots, garlic, black pepper, fish sauce and soy sauce.
- In separate bowl, combine half the marinade, minced pork, and egg and mix well.
- Add the sliced pork belly to the remaining marinade. Cover and marinate both meats in the refrigerator for 2 hours, or overnight for a better result.
- Form the pork mixture into small round balls with oiled hands, then slightly press down on each ball to form patties, about 2 inches/5 cm in diameter and 1/2-inch/ 1 cm thick.
- Heat a charcoal grill or barbecue to medium-high and grill the patties for 4 minutes on each side. Grill the pork belly for 2 minutes on each side or until brown.
- Place the noodles, herbs and patties on three separate platters.
- Transfer to 4 to 6 dipping bowls.
- For the dipping sauce: Add fish sauce, vinegar, sugar and water to a saucepan. Mix, then bring to the boil. Transfer to a dipping bowl and add chile, garlic and lime juice.
Cook’s Note
Each guest should have their own dipping bowl, with all the ingredients in the middle of the table. Take a mixture of noodles, herbs and meat and dip into the warm fish sauce with every mouthful.
