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Vietnamese Bun Cha Recipe Easy Homemade Grilled Pork with Fresh Herbs

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A flavorful Vietnamese classic featuring lemongrass-infused grilled pork, fresh herbs, tangy dipping sauce, and delicate rice noodles. This recipe balances savory, sweet, and fresh flavors for a satisfying meal.

Ingredients

Scale
  • 1 pound (450 g) pork shoulder or pork belly, thinly sliced
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar or palm sugar
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 tablespoon lime juice or rice vinegar
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon honey or maltose syrup (optional)
  • Fresh herbs: mint, cilantro, Thai basil, and perilla leaves (optional)
  • 6 ounces (170 g) rice vermicelli noodles
  • Pickled carrots and daikon (optional)
  • Dipping sauce (Nuoc Cham):
  • – 1/4 cup (60 ml) fish sauce
  • – 1/4 cup (60 ml) water
  • – 2 tablespoons lime juice
  • – 2 tablespoons sugar
  • – Minced garlic and chopped chili (optional)

Instructions

  1. Prepare the marinade by mixing 3 tablespoons fish sauce, 2 tablespoons brown sugar, 2 minced garlic cloves, 1 finely chopped shallot, 1 tablespoon lime juice, 1 teaspoon freshly cracked black pepper, and optional 1 tablespoon honey until sugar dissolves.
  2. Slice 1 pound pork shoulder thinly (about 1/4 inch or 6 mm thick). Add pork slices to marinade, toss well to coat, and let sit at room temperature for 30 minutes or refrigerate up to 2 hours.
  3. Bring a medium pot of water to boil. Add 6 ounces rice vermicelli noodles and cook according to package instructions (3-5 minutes) until tender but firm. Drain and rinse under cold water to stop cooking. Set aside.
  4. Optional: Julienne 1 carrot and 1 small daikon radish. Dissolve 1/4 cup sugar and 1/4 cup rice vinegar in 1/2 cup warm water. Pour over veggies and refrigerate overnight for best flavor.
  5. Rinse and dry a handful each of mint, cilantro, Thai basil, and optional perilla leaves. Tear large leaves into bite-sized pieces and arrange on a platter.
  6. Mix the dipping sauce by combining 1/4 cup fish sauce, 1/4 cup water, 2 tablespoons lime juice, 2 tablespoons sugar, minced garlic, and chopped chili if desired. Stir until sugar dissolves and adjust to taste.
  7. Heat grill or grill pan over medium-high heat. Remove pork from marinade, letting excess drip off. Grill pork slices for about 3-4 minutes per side until nicely charred and cooked through but still juicy. Use tongs to flip gently.
  8. Assemble bowls by placing a bed of rice vermicelli noodles, a handful of fresh herbs, some pickled veggies, and grilled pork. Serve with dipping sauce on the side or poured over the top.

Notes

Do not marinate pork for longer than 2 hours to avoid mushy texture due to lime juice. Brush grill grates with oil if pork sticks. Thinly slice pork for quick cooking and caramelization. Preheat grill well for best results. Fresh herbs are essential for bright flavor. Leftovers keep well for 2-3 days; store pork and noodles separately.

Nutrition

Keywords: Vietnamese Bun Cha, grilled pork, rice vermicelli, fresh herbs, Nuoc Cham, Vietnamese street food, easy Vietnamese recipe

Find it online: https://tempotaste.com/vietnamese-bun-cha-recipe-easy-homemade-grilled-pork-with-fresh-herbs/