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Name: Bun Cha
Prep time: 11 min
Total time: 52 min
Yield: 4 servings
Ingredients: 400 g pork belly, skin on, sliced 5 mm thick; 15 ml fish sauce; 10 g white sugar; 2 g ground black pepper; 10 ml canola oil; 400 g minced pork, 20% fat; 15 ml fish sauce; 10 g white sugar; 3 g ground black pepper; 4 garlic cloves, minced; 3 g fine salt; 10 ml canola oil; 250 ml warm water; 60 ml fish sauce; 40 g white sugar; 60 ml fresh lime juice; 2 garlic cloves, thinly sliced; 1 red bird's eye chilli, thinly sliced; 30 g green papaya, peeled and julienned; 30 g carrot, peeled and julienned; 3000 ml water, for boiling vermicelli (discarded); 300 g dried rice vermicelli; 80 g bean sprouts; 20 g fresh mint leaves; 20 g fresh perilla leaves, torn; 20 g fresh Vietnamese coriander (rau ram) leaves; 1 head butter lettuce, leaves separated

Bun Cha

Charred pork patties and belly in nuoc cham with cool rice vermicelli and a heap of herbs.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Bun Cha

Charred pork patties and belly in nuoc cham with cool rice vermicelli and a heap of herbs.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

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