Quick Weeknights · Vietnamese
Bun Cha
Grilled pork patties paired with fresh herbs and rice vermicelli. Dip everything into the light, sweet and savory sauce to balance the char of the meat.
Why This Works
The contrast between the hot, charred pork patties and the cool, clean vermicelli is essential to the dish's architectural balance. The dipping sauce acts as a bridge, utilizing the umami depth of fish sauce and the brightness of lime to cut through the richness of the pork, resulting in a complex, refreshed palate.
The Upgrade
Add pickled carrots and daikon into the dipping sauce for extra crunch.
Chef's Secret
Michelin TechniqueDo not skip the char on the pork; the smoky sweetness of the caramelized sugar is the soul of this dish.
Ingredients
Total time including resting: 45 min
Directions
Combine ground pork, minced shallot, 1 tbsp fish sauce, and 1 tbsp sugar in a bowl. Shape the mixture into thin, 2-inch patties.
5 minCook vermicelli in boiling water until tender, then drain and rinse thoroughly under cold running water to remove excess starch.
8 minHeat a heavy skillet or grill pan over medium-high heat and sear the pork patties until deeply caramelized and cooked through.
10 minWhisk remaining fish sauce, sugar, lime juice, minced garlic, and 1/2 cup warm water in a small bowl until the sugar fully dissolves.
2 minArrange the noodles, fresh herbs, and hot pork patties in serving bowls, pouring the prepared dipping sauce over the components just before eating.
Wine Pairing
Off-Dry Rosé
Rosé
The BottleDomaine Tempier Bandol Rosé
The structural complexity and weight of this rosé can handle the char of the pork patties. Its slight fruit sweetness bridges the gap to the dipping sauce's sugar component.
Nutrition per Serving
420
calories
24g
protein
52g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Pickled Carrot and Daikon
Quickly pickle shredded vegetables in sugar and vinegar for a crunchy, acidic side that is essential to the Vietnamese flavor balance.
Ingredients
Directions
In a mixing bowl, toss the julienned daikon and carrots with half the salt, massage lightly for 1 minute to soften, then rinse under cold water and drain well.
Whisk the vinegar, sugar, remaining salt, and warm water until the sugar and salt have completely dissolved to create the pickling brine.
Pack the drained vegetables into a clean glass jar or non-reactive container.
Pour the brine over the vegetables until fully submerged.
Allow the mixture to stand at room temperature for at least 15 minutes before serving to achieve the desired acidity and crispness.
Side Dish
Fresh Herb Platter
Serve a generous mound of mint, Thai basil, and cilantro to provide the necessary aromatic freshness to the grilled pork patties.
Ingredients
Directions
Sort through all herbs, discarding any wilted leaves or woody stems.
Submerge herbs in a bowl of ice-cold water for 5 minutes to restore maximum turgidity.
Drain thoroughly using a salad spinner or paper towels to ensure herbs are completely dry.
Keep delicate leaves intact to maintain structural integrity.
Arrange the herbs in a generous, airy mound on a chilled serving platter.
Serve immediately alongside warm grilled pork patties to provide aromatic contrast.
Member Reviews
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This Bun Cha came out incredible. The chef's secret tip is worth the price of admission.