Bun cha

Make Bun cha at home

Ingredients

• 1 lb ground pork
• 1/2 lb pork belly, sliced thin
• 3 shallots, minced
• 2 garlic cloves, minced
• 3 tbsp fish sauce, divided
• 3 tbsp sugar, divided
• 1/4 cup lime juice or rice vinegar
• 1 cup warm water
• 1 lb rice vermicelli, cooked
• Lettuce, mint, perilla, cilantro
• Pickled green papaya or carrot, sliced chili

How it's made

1. Mix ground pork with half the shallots, garlic, 1 tbsp fish sauce, and 1 tbsp sugar; shape into small thin patties.
2. Marinate the sliced pork belly the same way for 30 minutes.
3. Grill or pan-sear patties and belly slices until charred at the edges and cooked through.
4. Whisk remaining fish sauce, sugar, lime juice, and warm water for the dipping broth; add pickles and chili.
5. Place the grilled pork into the broth to soak briefly.
6. Serve with vermicelli, lettuce, and herbs; dip noodles and herbs in the broth with the pork.