Bun Cha
Vietnamese grilled meat with rice noodles, fresh herbs, and dipping sauce. Served warm with pickled vegetables and lettuce wraps.
Ingredients
Method
Combine minced garlic, minced ginger, fish sauce, sugar, and rice vinegar in a mixing bowl.
Add pork pieces to the marinade and toss to coat evenly. Let sit for at least 15 minutes at room temperature, or up to 4 hours refrigerated.
Cook rice noodles according to package directions. Drain and rinse with cold water, then set aside.
Slice cucumber, julienne carrot, and thinly slice red onion. Arrange vegetables on a serving platter with fresh mint and cilantro leaves.
Heat grill or grill pan to medium-high heat. Remove pork from marinade (reserve marinade) and grill for 4–5 minutes per side until cooked through and lightly charred, about 15–20 minutes total depending on piece size.
Divide cooked noodles among bowls. Top with grilled pork pieces and arrange cucumber, carrot, and red onion around the bowl.
Garnish with crushed peanuts and fresh herbs. Serve with lime wedges and nuoc cham dipping sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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