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Bun cha

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

BUN CHA AND DRESSING

  • 500 g pork belly 1568
  • 1 package bún noodles 1568
  • 2 tablespoons sugar 1568
  • 4 tablespoons lime juice 1568
  • 4 tablespoons fish sauce 1568
  • 2 teaspoons soy sauce 1568
  • 1 tablespoon oil 1568
  • 4 - 5 cloves garlic 1568
  • 1 onion (sliced) 1568
  • pepper 1568
  • perilla 1568
  • Vietnamese mint 1568
  • coriander 1568
  • 2 tablespoons cane sugar 1568
  • Chili 1568

METHOD

  • 1
    First, prepare the meat into slices less than half a centimeter thick and bite-sized.
  • 2
    Place the sliced meat into a bowl, add sugar, fish sauce, soy sauce, lime juice, oil, chopped garlic and onion, season with pepper, and let it rest in the refrigerator for an hour. Meanwhile, prepare the dressing.
  • 3
    Cook bún noodles in salted water for about 6 minutes (according to package instructions), then rinse them with cold water after cooking to prevent sticking.
  • 4
    Quickly pan-fry the meat until golden brown.
  • 5
    Finally, rinse the noodles with hot water and serve with pork belly and herbs.

DRESSING METHOD

  • 1
    Prepare the dressing by mixing all ingredients together with 4 tablespoons of water.
Marcela Vuong
Vietnamese specialties from Marcela Vuong's kitchen will transport you to the very heart of Asia. Marcela runs a popular cooking school and will teach you how to make the best Vietnamese recipes.

BUN CHA AND DRESSING