Char Grilled Pork Paddies with Vietnamese Herbs: Bun Cha
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 979
- Total Fat
- 56
- Saturated Fat
- 20
- Carbohydrates
- 82
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 34
- Cholesterol
- 138
- Sodium
- 1849
- Total: 12 hr 35 min
- Prep: 12 hr
- Inactive: 20 min
- Cook: 15 min
Ingredients
Marinade:
10 spring onions (scallions), thinly sliced
3 1/2 ounces/100 g garlic chives, roughly chopped
6 tablespoons minced red Asian shallots
12 cloves garlic, minced (4 tablespoons)
1 teaspoon freshly ground black pepper
4 tablespoons fish sauce
4 teaspoons dark soy sauce
Pork Paddies:
17 1/2 ounces/ 500 g minced pork
1 egg, lightly beaten
17 1/2 ounces/ 500 g pork belly, finely sliced
Noodles and Herbs:
17 1/2 ounces /500 g rice vermicelli noodles, cooked
7 ounces/ 200 g mung bean sprouts
1 bunch perilla, leaves plucked
1 bunch fresh Asian basil, leaves plucked
1 bunch fresh Vietnamese mint, leaves plucked
1 bunch fresh mint, leaves plucked
Dipping Sauce:
2 tablespoons fish sauce
2 tablespoons vinegar
2 tablespoons sugar
1/2 cup water
1 chile, diced
2 cloves garlic, diced
1 tablespoon lime juice
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.