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Bun Cha (Vietnamese Grilled Pork Vermicelli)

Name: Bun Cha (Vietnamese Grilled Pork Vermicelli)
Total time: 60 min
Yield: 2 servings
Ingredients: Rice vermicelli 200g; Pork belly 200g; Dumplings 3; Iceberg lettuce a little; Cilantro a little; Baby greens a little; Fish sauce 1/2 tbsp; Minced garlic a little; Sugar 1 tbsp; Soy sauce 1 tbsp; Lemon juice 1 tbsp; Mirin 1 tbsp; Sugar 4 tbsp; Water 6 tbsp; Fish sauce 6 tbsp; Minced carrot 3 tbsp; Lemon juice 1 tbsp; Vinegar 2 tbsp; Mirin 1 tbsp

Vietnam's beloved bun cha — smoky grilled pork belly, crisp herbs, and thin rice vermicelli served with a tangy-sweet dipping sauce (nuoc cham). A splash of mirin tenderizes the pork and rounds out the sauce's flavor.

Servings2 servings

Cook timeUnder 1 hr

DifficultyEasy

Ingredients

Rice vermicelli200g
Pork belly200g
Dumplings3
Iceberg lettucea little
Cilantroa little
Baby greensa little

Meat Marinade

Fish sauce1/2 tbsp
Minced garlica little
Sugar1 tbsp
Soy sauce1 tbsp
Lemon juice1 tbsp
Mirin1 tbsp

Dipping Sauce (Nuoc Cham)

Sugar4 tbsp
Water6 tbsp
Fish sauce6 tbsp
Minced carrot3 tbsp
Lemon juice1 tbsp
Vinegar2 tbsp
Mirin1 tbsp

Directions

1
Soak the rice vermicelli in cold water for about 30 minutes, then blanch in boiling water for about 30 seconds and drain.
2
Mix all the meat marinade ingredients together with the mirin.
3
Sprinkle pepper on both sides of the pork belly, then pan-fry it.
4
Once the pork belly is cooked through, toss it in the marinade and pan-fry once more.
5
Heat oil in the pan and fry the dumplings until golden brown.
6
Mix all the dipping sauce (nuoc cham) ingredients together with the mirin.
7
Arrange the cooked vermicelli, pork, and vegetables on a plate, then serve with the dipping sauce on the side.

Tips

The mirin cuts the pork's gamey smell and adds a savory depth to the sauce.

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