**Bun cha: A Must-Try Vietnamese Dish**
Bun cha is a delectable Vietnamese dish consisting of grilled pork patties and minced pork served over rice noodle with a side of dipping sauce made from fish sauce, vinegar, garlic, and chili. This flavorful dish is believed to have originated in Hanoi, the capital of Vietnam, and has since become a popular street food and restaurant dish throughout the country. Our article offers two authentic recipes for bun cha: the traditional Hanoi-style bun cha and a version with spring rolls that adds a unique twist to the dish. Whether you're a fan of Vietnamese cuisine or looking to explore new flavors, our bun cha recipes will guide you in creating this delightful dish at home.
BUN CHA
When you can't decide if you want refreshing cold noodles or a steamy bowl of hot brothy soup, give bun cha (grilled pork patties with rice noodles) a try. It's the best of both worlds and one of the most famous dishes to come out of Vietnam's capital city, Hanoi. Springy rice noodles are served with a side of grilled marinated pork patties (and, in this case, pork belly too) that sit in a warm dipping sauce that doubles as a sweet-tart broth. Whether you dip the noodles into the sauce, spoon it over your entire dish or slurp it straight from the bowl, there is no wrong way to enjoy bun cha.
Provided by Food Network Kitchen
Categories main-dish
Time 9h25m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the grilled pork patties and pork belly: Turn on a kitchen exhaust fan or open a nearby window. Things are about to get smoky! Combine the sugar and 1 tablespoon of water in a medium saucepan and set over medium heat. Stir gently until the sugar dissolves. Cook until the sugar mixture darkens to a deep, dark brown hue similar to soy sauce and the mixture is smoking, 5 to 7 minutes; swirl the pan as needed to ensure even cooking.
- Immediately turn off the heat and remove the saucepan from the hot stovetop. Carefully add 2 tablespoons of water to the saucepan (the mixture may sputter). Use a heat-safe rubber spatula to stir the caramel until completely smooth. Transfer the caramel to a medium heat-safe bowl and allow to cool slightly, about 5 minutes. It will thicken as it cools.
- Meanwhile, put the ground pork and the pork belly into 2 separate medium bowls.
- Stir the fish sauce, oyster sauce, garlic, shallots, lemongrass, bouillon and black pepper into the caramel until well combined. Add 6 tablespoons of the sauce to the ground pork then add the remaining sauce to the pork belly. Use your hands to mix each meat with the sauce until well combined. Refrigerate each for at least 1 hour and up to 8 hours. (Do not refrigerate overnight or the meat will get too salty.)
- Scoop the marinated ground pork into 18 portions (about a scant 1/4 cup each), placing each on a large baking sheet. Roll each portion into a ball then flatten into a 1/2-inch-thick patty about 2 inches wide.
- Position a rack in the center of the oven and preheat to 250 degrees F. Preheat an outdoor grill or a large 2-burner cast-iron grill pan over medium-high heat. Lightly grease the grill grates or grill pan with oil. Working in batches if needed, cook the pork patties until charred and cooked through, 3 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Transfer the cooked patties to a clean baking sheet.
- Reduce the heat slightly (between medium and medium-high). Working in batches if needed, cook the pork belly until charred and cooked through, 2 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Place the cooked pork belly to the same baking sheet as the pork patties and place in the oven to keep warm while you make the dipping sauce.
- For the dipping sauce: Combine the sugar and 1 1/4 cups water in a medium saucepan. Set over medium heat and cook until the sugar dissolves and the mixture is hot and starts to steam, about 3 minutes, stirring occasionally. Turn off the heat and add 1/2 cup cold water, the fish sauce, lime juice, garlic, carrot, green papaya and chiles. Stir to combine.
- For serving: Divide the vermicelli among 6 individual serving bowls. Place the lettuce, bean sprouts, cucumber, cilantro and mint on a platter.
- Divide the pork patties and pork belly between 6 medium serving bowls or plates. Pour 1/2 cup of the warm sauce over the meat in each bowl. Serve each diner a bowl of pork and a small bowl of noodles. Pass the platter of vegetables and herbs. To eat, dip the noodles, herbs and vegetables into the warm sauce. Alternatively, you can hand tear the lettuce and herbs and add them to the sauce along with the other vegetables before dipping in the noodles, or enjoy the dish anyway you like.
CHAR GRILLED PORK PADDIES WITH VIETNAMESE HERBS: BUN CHA
Provided by Food Network
Time 12h35m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- 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.
VIETNAMESE PORK MEATBALL AND NOODLE SALAD (BUN CHA)
Categories Pork
Number Of Ingredients 27
Steps:
- For the meatballs: In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot. In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 1 1â2 hours. For the sauce: Combine fish sauce, vinegar, brown sugar, water, garlic, chile and green papaya in a large mixing bowl. Set aside to marry the flavors To assemble: Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process. Shape marinated pork into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side. Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.
Tips for Making Bun Cha
- Use a variety of cuts of pork. This will give the bun cha a more complex flavor. Brisket, pork shoulder, and pork belly are all good options.
- Marinate the pork overnight. This will help the pork absorb the flavors of the marinade. You can use a simple marinade made with fish sauce, garlic, and sugar, or you can get more creative with your ingredients.
- Cook the pork over charcoal. This will give the bun cha a smoky flavor. If you don't have a charcoal grill, you can cook the pork in a smoker or in the oven.
- Make the dipping sauce ahead of time. This will give the flavors time to meld together. You can make the dipping sauce up to 3 days in advance.
- Serve the bun cha with a variety of toppings. Some popular toppings include vermicelli noodles, pickled vegetables, herbs, and chili sauce.
Conclusion
Bun cha is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover pork, and it's also a great dish to serve at parties or potlucks. If you're looking for a new and exciting way to cook pork, give bun cha a try. You won't be disappointed!
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