Bun Cha
Grilled pork patties and slices served over rice noodles with herbs and dipping sauce.
Ingredients
- 300g ground pork
- 200g pork belly, sliced
- 300g rice vermicelli
- Fish sauce, sugar, lime, garlic for nuoc cham
- Lettuce and herbs
Steps
- Form ground pork into small patties; marinate pork belly slices in fish sauce and sugar.
- Grill both the patties and pork belly until charred and cooked through.
- Mix fish sauce, sugar, lime juice, garlic, and water into a dipping sauce (nuoc cham).
- Cook vermicelli noodles and drain.
- Serve noodles, herbs, and lettuce alongside the grilled pork, with nuoc cham for dipping.