Bun Cha
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Per portion
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For 1 portion
- Pork bellyOr: Pork neck, Pork mince125 g
- Rice noodles65 g
- Fish sauce1 tbsp
- Lime juice1 tbsp
- Brown sugar1 tbsp
- Garlic cloves1 Stk
- Chili pepperOr: Chili flakes1 Stk
- Carrots1 Stk
- Daikon radishOr: Radish25 g
- Rice vinegar¾ tbsp
- Iceberg lettuceOr: Lettuce hearts1 head
- Mint1 bunch
- Cilantro1 bunch
- Peanuts 15 g choppedas needed
Step by step
- 1
Slice pork belly thinly, marinate with 2 tbsp fish sauce, 1 tbsp sugar and 2 pressed garlic cloves.
- 2
Cut carrots and daikon into fine sticks, pickle with rice vinegar and 1 tbsp sugar for 15 minutes.
- 3
Make dipping sauce: whisk 2 tbsp fish sauce, lime juice, 2 tbsp sugar, 100 ml water, chopped garlic and chili.
- 4
Cook rice noodles per package instructions, rinse cold.
- 5
Sear marinated meat in a pan or on the grill 3–4 minutes per side.
- 6
Arrange lettuce, mint and cilantro on plates.
- 7
Serve with rice noodles, meat and pickled vegetables.
- 8
Serve with chopped peanuts and the dipping sauce.
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