Ingredients with Measurements:
- 1 lb pork shoulder, thinly sliced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 8 oz rice 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 mixing bowl
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine fish sauce, sugar, rice vinegar, water, garlic, shallot, black pepper, salt, and red pepper flakes. Mix well until the sugar is dissolved.
2. Add the sliced pork to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
3. Meanwhile, cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
4. Preheat the grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side, until cooked through and slightly charred. Remove from heat and set aside.
5. To assemble the noodle bowls, divide the cooked rice vermicelli noodles among 4 bowls. Top with sliced lettuce, fresh mint leaves, fresh cilantro leaves, pickled carrots and daikon (if using), and chopped peanuts (if using).
6. Add the grilled pork slices on top of the noodles and vegetables.
7. Serve with a side of the remaining marinade for dipping.
- Time:
Preparation time: 40 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 10g
- Saturated fat: 3g
- Cholesterol: 70mg
- Sodium: 1400mg
- Total carbohydrates: 62g
- Dietary fiber: 3g
- Sugars: 16g
- Protein: 27g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin.
- Rice vermicelli noodles can be substituted with other types of rice noodles or even spaghetti.
- Pickled carrots and daikon can be substituted with other pickled vegetables or omitted altogether.
- Chopped peanuts can be substituted with other nuts or omitted altogether.
Variations:
- Bun Cha can also be made with grilled chicken or beef instead of pork.
- The marinade can be adjusted to taste by adding more or less sugar, fish sauce, or vinegar.
- Other toppings such as sliced cucumber, bean sprouts, or sliced jalapenos can be added to the noodle bowls.
Tips and tricks:
- To prevent the pork from sticking to the grill or grill pan, brush with a little oil before grilling.
- Make sure to rinse the cooked rice vermicelli noodles with cold water to prevent them from sticking together.
- The marinade can be made in advance and stored in the refrigerator for up to 1 week.
Storage instructions:
- Leftover grilled pork can be stored in an airtight container in the refrigerator for up to 3 days.
- Leftover noodle bowls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the grilled pork, microwave for 1-2 minutes or until heated through.
- To reheat the noodle bowls, microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the noodle bowls in large, shallow bowls to showcase the colorful ingredients.
- Garnish with additional fresh herbs or sliced chili peppers for added flavor and visual appeal.
Garnishes:
- Fresh mint leaves
- Fresh cilantro leaves
- Chopped peanuts
- Sliced chili peppers
Pairings:
- Bun Cha pairs well with a light, refreshing beer such as a pilsner or lager.
- A crisp white wine such as a Sauvignon Blanc or Pinot Grigio also complements the flavors of the dish.
Suggested side dishes:
- Fresh spring rolls
- Vietnamese-style grilled corn on the cob
- Green papaya salad
Troubleshooting advice:
- If the pork is tough or dry after grilling, try marinating it for a longer period of time or reducing the cooking time.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover food in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Bun Cha is a popular Vietnamese dish that originated in Hanoi. It is typically served as a lunch or dinner dish and is enjoyed by locals and tourists alike.
Flavor profiles:
- Bun Cha is a savory and slightly sweet dish with a tangy marinade and smoky grilled pork. The fresh herbs and vegetables add a bright, refreshing flavor to the dish.
Serving suggestions:
- Serve the noodle bowls with a side of the remaining marinade for dipping.
- Provide chopsticks and spoons for guests to enjoy the dish.
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Region: Vietnamese