Delicious Vietnamese Bun Cha: A Step-by-Step Guide
Delicious Vietnamese Bun Cha: A Step-by-Step Guide
Homemade Vietnamese Bun Cha Recipe for a Flavorful Meal
Craving authentic Vietnamese cuisine? Bun Cha, a beloved dish featuring grilled pork, rice noodles, and fresh herbs in a tangy dipping sauce, is surprisingly easy to make at home! This recipe breaks down the process, making it accessible even for beginners. You’ll be amazed at how simple ingredients can transform into such a delightful and flavorful meal. It’s become a go-to recipe for me, and I’m sure it will for you too. Let’s dive into the delicious world of Bun Cha!
Bun Cha Dipping Sauce- 1/3 cup fish sauce
- 1/3 cup lime juice
- 1/3 cup vinegar
- 1 cup oligodang (corn syrup or other liquid sweetener)
- 1.5 cups water
Cooking Instructions
Step 1
If using dried rice noodles, soak them in cold water for about 30 minutes until softened. If you’re using fresh noodles, you can skip this step.
Step 2
Prepare your fresh greens. Wash and thoroughly dry the lettuce, cilantro, mint, and basil. Tear or cut the lettuce into bite-sized pieces. Set the herbs aside.
Step 3
Let’s make the star of the dish: the dipping sauce! In a bowl, combine 1/3 cup fish sauce, 1/3 cup lime juice, 1/3 cup vinegar, 1 cup oligodang, and 1.5 cups water. Stir well until everything is dissolved. For the best flavor, chill this sauce in the refrigerator while you prepare the other ingredients.
Step 4
Now, let’s prepare the flavorful marinade for the meat. In a separate bowl, mix 2 Tbsp soy sauce, 1 tsp fish sauce, 2/3 Tbsp minced garlic, 4 Tbsp oligodang, 2 Tbsp lime juice, and 4 Tbsp water. For an extra kick and aroma, add 3-4 finely chopped bird’s eye chilies (or omit if you prefer less heat), and the fresh mint, basil, and cilantro leaves. Stir everything together to create a fragrant marinade.
Step 5
Add your chosen thinly sliced meat (pork or chicken work wonderfully) to the marinade. Ensure each piece is well-coated. Let it marinate for at least 15 minutes to allow the flavors to meld beautifully.
Step 6
Drain the soaked rice noodles. Bring a pot of water to a boil and blanch the noodles for just 30 seconds to 1 minute – be careful not to overcook them, as they’ll become mushy. Immediately drain the noodles and rinse them under cold running water to stop the cooking process. Shake off any excess water.
Step 7
Heat a skillet over medium-high heat with a little oil. Add the marinated meat and stir-fry until it’s cooked through and nicely browned, releasing a wonderful aroma. And that’s it! Your Bun Cha is ready to be assembled and enjoyed. Serve everything together and savor the delicious Vietnamese flavors!
