Bun Cha (Grilled Pork with Rice Noodles)

Instructions

1. 1In a medium bowl, combine the about 450 g ground pork, 2 tbsp minced shallots, 2 cloves minced garlic, 2 tbsp fish sauce, 1 tbsp sugar, and 1/2 tsp black pepper. Use your hands to mix these ingredients thoroughly until they are well combined. Form the mixture into 12 to 16 small patties, each about 3.81 cm (3.8 cm) in diameter and 1.27 cm (1.3 cm) thick.
2. 2Preheat a grill to medium heat, aiming for a temperature of 175°C. Carefully place the formed pork patties on the preheated grill. Grill the patties for 5 to 7 minutes per side, turning once, until they are golden brown, cooked through with no pink visible in the center, and an instant-read thermometer inserted into the thickest part of a patty registers 71°C.
3. 3While the pork patties are grilling, bring a large pot of water to a rolling boil. Add the about 340 g rice noodles to the boiling water and cook for 3 to 5 minutes, or until they are tender but still slightly firm to the bite (al dente). Immediately drain the cooked rice noodles thoroughly in a colander.
4. 4Wash and tear the 1 head of lettuce into bite-sized pieces, roughly 2.54-5.08 cm (2.5-5 cm). Wash the 2 cups of fresh herbs (mint, cilantro, basil) and the 1 cup of bean sprouts. Divide the drained rice noodles, torn lettuce, bean sprouts, and fresh herbs evenly among four individual serving bowls.
5. 5Once the pork patties are cooked, carefully place an equal portion of the grilled pork patties on top of the noodles and greens in each of the four serving bowls.
6. 6Serve the Bun Cha immediately. Pour the 1 cup of Nuoc Cham dipping sauce into small individual bowls for each person to add to their serving as desired.

Related Guides