Name: Bun Cha
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500 g Ground pork (Preferably 20% fat); 300 g pork belly (5 mm slices); 4 cloves Garlic (minced); 2 shallots Shallot (finely minced); 3 tbsp fish sauce; 2 tbsp sugar (divided); 1 tsp Black pepper (freshly ground); 300 g Rice vermicelli (dry); 1 carrot carrot (thin matchsticks); 200 g daikon radish (thin matchsticks); 4 tbsp rice vinegar (For quick pickling); 2 limes lime (juiced); 20 g fresh mint (leaves picked); 20 g fresh cilantro (leaves and tender stems)

How to prepare

Combine the carrot, daikon, rice vinegar, 1 tablespoon of the sugar, and a pinch of salt in a bowl. Toss well and leave for at least 20 minutes, stirring once, until crisp-tender and lightly pickled.

Mix the ground pork with the garlic, shallot, 1 tablespoon fish sauce, 1 tablespoon sugar, and black pepper. Work the mixture until cohesive, then chill for 15 minutes.

Shape the chilled pork into 12 small patties, about 1.5 cm thick. Toss the sliced pork belly with 1 tablespoon fish sauce and set aside while the pan heats.

Cook the rice vermicelli according to its package directions, usually by soaking or boiling until just tender. Drain, rinse under cold water, and toss lightly to prevent sticking.

Bring 350 ml water, the remaining 1 tablespoon fish sauce, and the remaining 1 tablespoon sugar to a gentle simmer. Remove from the heat and stir in the juice of 1 lime; taste for a balanced sweet-sour-salty finish.

Heat a lightly oiled grill pan or heavy skillet over medium-high heat. Cook the patties and pork belly in batches for 3 to 4 minutes per side, turning when deeply browned, until the pork reaches 74°C at the center and the belly edges are caramelized.

Charred pork patties and caramelized pork belly cooking in a grill pan

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Divide the noodles among four bowls and add the pickled carrot and daikon, mint, and cilantro. Serve with the hot dipping broth and grilled pork, adding the remaining lime cut into wedges.

Complete Bun Cha served with noodles, herbs, pickles, pork, and dipping broth

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Why this recipe works

The pork brings smoky caramelization and savory depth, while the warm, sweet-sour dipping sauce, fresh herbs, and crisp pickles keep every bite balanced and light.

Storage and reheating

How to store it

Store cooked pork, noodles, pickles, herbs, and dipping sauce separately in airtight containers for up to 3 days. Refrigerate within 2 hours of cooking.

How to reheat it

Reheat the pork in a covered skillet over medium-low heat with a splash of water until steaming hot throughout, then assemble with cold noodles and herbs. Do not reheat the herbs or pickles.