Vietnamese · medium
Bun Cha
Hanoi-style grilled pork patties and rice vermicelli served with a tangy nuoc cham dipping broth, fresh herbs, and lettuce wraps.
- 35 min
- Total
- 4
- Serves
- $16.50
- Est. cost
- 410
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteThe sweet pork patties are great for kids. Serve nuoc cham on the side as a dip rather than a broth.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Ground Pork1 1/4 lbs
- Rice Vermicelli Noodles8 oz
- Fish Sauce1/4 cup
- Lime Juice3 tbsp
- Sugar3 tbsp
- Shallots (minced)2
- Garlic Cloves (minced)4 cloves
- Butter Lettuce1 head
- Fresh Mint1/2 cup
Method
- 01
Mix ground pork with shallots, garlic, fish sauce, sugar, and pepper. Form into small patties.
- 02
Grill or pan-fry patties over medium-high heat for 3-4 minutes per side until charred and cooked through.
- 03
Make nuoc cham: whisk warm water, fish sauce, lime juice, sugar, garlic, and chili until sugar dissolves.
- 04
Cook rice vermicelli according to package directions, rinse with cold water, and drain.
- 05
Serve pork patties in bowls of nuoc cham alongside vermicelli, lettuce, herbs, and pickled carrots.
- 410
- Calories
- 28g
- Protein
- 42g
- Carbs
- 14g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
