Char Grilled Pork Paddies with Vietnamese Herbs: Bun Cha

Name: Char Grilled Pork Paddies with Vietnamese Herbs: Bun Cha
Prep time: P0Y0M0DT12H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT12H35M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 10 spring onions (scallions), thinly sliced; 3 1/2 ounces/100 g garlic chives, roughly chopped; 6 tablespoons minced red Asian shallots; 12 cloves garlic, minced (4 tablespoons); 1 teaspoon freshly ground black pepper; 4 tablespoons fish sauce; 4 teaspoons dark soy sauce; 17 1/2 ounces/ 500 g minced pork; 1 egg, lightly beaten; 17 1/2 ounces/ 500 g pork belly, finely sliced; 17 1/2 ounces /500 g rice vermicelli noodles, cooked; 7 ounces/ 200 g mung bean sprouts; 1 bunch perilla, leaves plucked; 1 bunch fresh Asian basil, leaves plucked; 1 bunch fresh Vietnamese mint, leaves plucked; 1 bunch fresh mint, leaves plucked; 2 tablespoons fish sauce; 2 tablespoons vinegar; 2 tablespoons sugar; 1/2 cup water; 1 chile, diced; 2 cloves garlic, diced; 1 tablespoon lime juice

Recipe courtesy of Luke Nguyen

Watch how to make this recipe.

Char Grilled Pork Paddies with Vietnamese Herbs: Bun Cha

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Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

979

Total Fat

56

Saturated Fat

20

Carbohydrates

82

Dietary Fiber

4

Sugar

8

Protein

34

Cholesterol

138

Sodium

1849

Total: 12 hr 35 min
Prep: 12 hr
Inactive: 20 min
Cook: 15 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

979

Total Fat

56

Saturated Fat

20

Carbohydrates

82

Dietary Fiber

4

Sugar

8

Protein

34

Cholesterol

138

Sodium

1849

Total: 12 hr 35 min
Prep: 12 hr
Inactive: 20 min
Cook: 15 min

Ingredients

Marinade:

10 spring onions (scallions), thinly sliced

3 1/2 ounces/100 g garlic chives, roughly chopped

6 tablespoons minced red Asian shallots

12 cloves garlic, minced (4 tablespoons)

1 teaspoon freshly ground black pepper

4 tablespoons fish sauce

4 teaspoons dark soy sauce

Pork Paddies:

17 1/2 ounces/ 500 g minced pork

1 egg, lightly beaten

17 1/2 ounces/ 500 g pork belly, finely sliced

Noodles and Herbs:

17 1/2 ounces /500 g rice vermicelli noodles, cooked

7 ounces/ 200 g mung bean sprouts

1 bunch perilla, leaves plucked

1 bunch fresh Asian basil, leaves plucked

1 bunch fresh Vietnamese mint, leaves plucked

1 bunch fresh mint, leaves plucked

Dipping Sauce:

2 tablespoons fish sauce

2 tablespoons vinegar

2 tablespoons sugar

1/2 cup water

1 chile, diced

2 cloves garlic, diced

1 tablespoon lime juice

Directions

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.

Cook’s Note

Each guest should have their own dipping bowl, with all the ingredients in the middle of the table. Take a mixture of noodles, herbs and meat and dip into the warm fish sauce with every mouthful.