Bun Cha Recipe
Bun cha is a traditional Vietnamese dish of pork and rice noodles. It is believed that the dish originated in Hanoi in Vietnam. Different versions of bun cha can be found around Vietnam, but the version from Hanoi is the most prized. In 1959, Vietnamese food writer Vu Bang wrote about Hanoi as a town “transfixed by bun cha”. ‘Bun’ translates to fresh white rice vermicelli, and ‘cha’ means pork belly or meatballs grilled over charcoal. Bun cha garnered international fame when food writer and TV show presenter Anthony Bourdain enjoyed the dish with former US president Barack Obama at Bún Chả Hương Liên restaurant in Hanoi. The history and origin of bun cha remain unknown but it is a symbol of Hanoi’s food culture nonetheless. Sold all day now, the dish is traditionally eaten at noon and usually served with fresh herbs like coriander and mint.
ingredients serve
Ingredients for Bun Cha Recipe
- 500 gram pork mince
- 500 gram pork belly, sliced
- As required vegetable oil for grilling
- 500 gram dried vermicelli noodles, cooked according to packet instructions
- 3 red chilies, seeded and finely chopped
- 11 garlic cloves, finely chopped
- As required mint to serve
- As required Thai basil to serve
- As required lettuce leaves to serve
- As required Marinade
- 3/4 cup fish sauce
- 4 small Asian shallots or 2 shallots, finely chopped
- 1 tablespoon dark soy sauce
- 1 tablespoon white sugar
- 1 teaspoon ground black pepper
- As required Pickled Papaya
- 1/2 cup white vinegar
- 1.25 cup white sugar
- 1 teaspoon sea salt
- 100 gram thinly sliced green papaya or carrot
- As required Dressing
- 3 tablespoon white vinegar
- 1 cup Water
- 2 tablespoon Lime Juice
Directions: Bun Cha Recipe
Steps To Prepare
- STEP 1.In a bowl, mix the marinade ingredients. Combine the marinade with the slices of pork and put aside to infuse for a minimum of an hour or nightlong.
- STEP 1.Mix the opposite half of the marinade with the pork mince and make into tiny patties. Put aside to infuse additionally.
- STEP 2.For the preserved papaya, mix the vinegar, sugar, and salt in a giant bowl. Stir till the sugar dissolves.
- STEP 3.Add the papaya and put aside for a minimum of half an hour. Preserved papaya can continue to be used every week if stored in the icebox.
Cooking Directions
- STEP 1.Make the dressing by heating the fish sauce, vinegar, sugar, and water in a cooking pan over high heat till the sugar dissolves.
- STEP 4.Transfer to a bowl and chill. Then stir through the juice.
- STEP 5.Heat a char-grill pan, barbecue plate, or pan over high heat. Brush with oil and grill the slices of pork for two minutes on both sides or till slightly burned and parched through. Transfer to a serving platter.
- STEP 6.Brush the pan or plate with oil once more and cook the pork patties for 3-4 minutes on both sides or till slightly burned and parched through. Transfer to a similar serving plate.
Storage And Serving Method
- STEP 1.To serve, place a number of the nice slices of pork and pork meatballs into a medium-sized bowl. Spoon over a generous quantity of the dressing. Serve with noodles, herbs, lettuce, garlic, and chilli.
- STEP 7.Each person will create their bowl by adding some noodles, herbs, lettuce, pork and dressing and tiny amounts of the garlic and chilli to style.
value
Current Totals
- Fat147g
- Protein198g
- Carbs597g
- Fiber28g
MacroNutrients
- Carbs597g
- Protein198g
- Fiber28g
Fats
- Fat147g
Vitamins & Minerals
- Calcium498mg
- Iron33mg
- Vitamin A219mcg
- Vitamin B12mg
- Vitamin B21mg
- Vitamin B326mg
- Vitamin B62mg
- Vitamin B9237mcg
- Vitamin B12< 1mcg
- Vitamin C59mg
- Vitamin E9mg
- Copper9mcg
- Magnesium468mg
- Manganese23mg
- Phosphorus2293mg
- Selenium420mcg
- Zinc28mg