Bun Cha (Grilled Pork with Rice Noodles)
A Hanoi specialty featuring flavorful grilled pork patties served over a bed of rice noodles, fresh herbs, and a light, savory dipping sauce. This recipe uses a flaxseed meal slurry as an egg substitute to bind the pork.
Ingredients
- about 450 g Ground pork
- about 450 g Rice noodles (bun)
- 3 tbsp Fish sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sugar
- 2 cloves Garlic
- 2 Shallots
- 1 tbsp Lime juice
- 1/4 cup Water
- 1 tbsp Flaxseed meal
- 1 cup Bean sprouts
- 1/2 cup Mint
- 1/2 cup Cilantro
- 1 head Lettuce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Mince the 2 cloves of garlic. In a small bowl, combine the 1 tbsp of flaxseed meal with 3 tbsp of water. Stir well and let it sit for 5 minutes to thicken; this is your flaxseed slurry.
- 2In a large mixing bowl, combine the about 450 g of ground pork, 1 tbsp of fish sauce, 1/2 tbsp of sugar, half of the minced garlic, the 2 shallots (minced), and the prepared flaxseed slurry. Mix thoroughly until all ingredients are evenly distributed, then form the mixture into 8-10 small patties, about 5.08 cm (5 cm) in diameter and 1.27 cm (1.25 cm) thick.
- 3Bring a large pot of water to a rolling boil over high heat. Add the about 450 g of rice noodles and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles immediately in a colander and rinse them thoroughly under cold running water to prevent sticking, then set aside.
- 4In a small bowl, combine the remaining 2 tbsp of fish sauce, the 2 tbsp of rice vinegar, the remaining 1/2 tbsp of sugar, the remaining minced garlic, the 1 tbsp of lime juice, and the 1/4 cup of water. Stir until the sugar is fully dissolved.
- 5Wash the 1 cup of bean sprouts, 1/2 cup of mint, 1/2 cup of cilantro, and 1 head of lettuce under cold running water. Tear the 1 head of lettuce into bite-sized pieces, and roughly chop the 1/2 cup of mint and 1/2 cup of cilantro; set all prepared vegetables and herbs aside.
- 6Preheat a grill pan or outdoor grill to medium heat (approximately 176.7-190.6°C / 175-190°C). Place the pork patties on the hot grill and cook for 4-5 minutes per side, until they are golden brown, no longer pink in the center, and reach an internal temperature of 71°C; transfer the cooked patties to a plate.
- 7Divide the cooked about 450 g of rice noodles among four serving plates or bowls. Arrange the grilled pork patties, the prepared 1 cup of bean sprouts, 1/2 cup of mint, 1/2 cup of cilantro, and 1 head of lettuce over the noodles, and serve immediately with the prepared dipping sauce on the side.
Substitutions
Egg → Flaxseed meal slurry
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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