Vietnamese Bun Cha


1 lb fresh rice vermicelli (thin rice noodles)
1 head of Boston lettuce
1 bunch mint
1 bunch cilantro
1 lb ground pork
1 shallot peeled and diced
2 stalks lemon grass
2 garlic cloves
1 small red chili
2 tbs honey
2 tsp canola oil
1 tbs fish sauce
2 tbs brown sugar
1 tsp salt
1 tsp freshly ground brown sugar
dipping sauce/ broth
Dipping Sauce/Broth:
1 cup water
6 garlic cloves, chopped
1/2 small kohlrabi or green papaya
1 small carrot peeled
1 small chili, sliced
2 tbs fish sauce
1 tbs rice vinegar
1 tbs lime juice
3 tsp sugar
1 tsp salt
Bun Cha is Vietnamese street food that is usually found on the streets of Hanoi. It is basically a bowl of savory broth, along with usually charcoal grilled pork. Serve with it is usually lettuce as well as hot sour and sweet condiments that you add to the broth. It is absolutely delicious. 4 to 6 servings.

  • Wash lettuce, mint and cilantro. Soak in salt water for 5 minutes.
  • Drain and set aside on a serving plate.
  • Finely chop lemon grass, garlic, shallots and chilies.
  • Mix with ground pork.
  • Add remaining ingredients and mix to combine.
  • Let marinate for 10 minutes
  • Form meat into meatballs about 1 inch in diameter.
  • Cook meatballs over a charcoal fire until caramelized on the outside and cooked through. About 10 minutes.
Dipping Sauce/Broth:
  • Thinly slice kohlrabi and carrot. toss with salt and let stand for 5 minutes. Rinse.
  • Heat water to a boil. Add garlic, chilies, fish sauce, vinegar and sugar.
  • Stir until sugar dissolves.
  • Remove from heat and add kohlrabi, carrots and lime juice.
  • To eat add cooked noodles to broth along with pork meatballs, lettuce and condiments of choice.




20 min


10 min


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