Ingredients with Measurements:
- 1 lb pork shoulder, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp sugar
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1/2 tsp black pepper
- 8 oz vermicelli noodles
- 1/2 head lettuce, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup pickled carrots and daikon (optional)
- 1/4 cup chopped peanuts (optional)
Special equipment needed:
- Grill or grill pan
- Large pot for boiling noodles
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine garlic, sugar, fish sauce, soy sauce, vegetable oil, and black pepper. Add pork slices and marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Grill pork slices for 2-3 minutes on each side until cooked through and slightly charred.
3. Meanwhile, cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
4. To assemble, divide noodles among serving bowls. Top with grilled pork slices, lettuce, mint, cilantro, pickled carrots and daikon (if using), and chopped peanuts (if using).
5. Serve with dipping sauce (recipe below).
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
5. Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 440
Fat: 12g
Carbohydrates: 56g
Protein: 26g
Sodium: 960mg
Sugar: 9g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork belly or chicken thighs.
- Vermicelli noodles can be substituted with rice noodles or egg noodles.
- Lettuce can be substituted with any leafy greens.
- Mint and cilantro can be substituted with basil or parsley.
- Pickled carrots and daikon can be substituted with sliced cucumbers or shredded cabbage.
- Chopped peanuts can be substituted with cashews or almonds.
Variations:
- Bun Cha can be served with grilled meatballs instead of sliced pork.
- Vegetarian Bun Cha can be made by substituting pork with tofu or tempeh.
- Bun Cha can be made with different dipping sauces, such as peanut sauce or hoisin sauce.
Tips and tricks:
- Marinate the pork for at least 30 minutes to ensure maximum flavor.
- Use a grill pan if you don't have access to a grill.
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Serve Bun Cha with a side of fresh herbs, lime wedges, and sliced chili peppers for extra flavor.
Storage instructions:
- Store leftover Bun Cha in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover Bun Cha in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve Bun Cha in individual bowls for a more elegant presentation.
- Top with additional herbs and chopped peanuts for added texture and color.
Garnishes:
- Fresh herbs (mint, cilantro, basil, parsley)
- Chopped peanuts
- Sliced chili peppers
- Lime wedges
Pairings:
- Vietnamese iced coffee or tea
- Beer or light-bodied red wine
Suggested side dishes:
- Spring rolls
- Grilled vegetables
- Fried rice
Troubleshooting advice:
- If the pork is sticking to the grill or grill pan, brush it with a little oil before grilling.
- If the noodles are too sticky, rinse them with cold water again before serving.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover Bun Cha in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Bun Cha is a popular Vietnamese dish that originated in Hanoi.
- It is typically made with grilled pork, vermicelli noodles, fresh herbs, and dipping sauce.
Flavor profiles:
- Bun Cha is a savory and slightly sweet dish with hints of garlic, fish sauce, and soy sauce.
- The fresh herbs and pickled vegetables add a refreshing and tangy element to the dish.
Serving suggestions:
- Serve Bun Cha as a main course for lunch or dinner.
- It can also be served as a light and refreshing appetizer.
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Region: Vietnamese