Perfect Vietnamese Bun Cha Recipe to Enjoy at Home
Perfect Vietnamese Bun Cha Recipe to Enjoy at Home
How to Make Delicious Vietnamese Bun Cha Easily
Discover the delightful flavors of Bun Cha, a beloved Vietnamese noodle dish, right in your own kitchen! With the convenience of store-bought Nuoc Mam sauce, preparing this dish from start to finish is surprisingly simple. Experience the perfect harmony of fresh vegetables, chewy noodles, and savory grilled meat that makes Bun Cha a truly special meal.
Main Ingredients- Thin vermicelli rice noodles, for 2 servings
- Thinly sliced pork belly (or thinly sliced pork) 300g
- Fresh lettuce leaves, 5 large
- Fragrant perilla leaves (Shiso) or cilantro, 1 bunch
- Crisp cucumber, 1/2
Sauce- Store-bought Vietnamese Nuoc Mam (fish sauce) dipping sauce, 100ml
- Store-bought Vietnamese Nuoc Mam (fish sauce) dipping sauce, 100ml
Cooking Instructions
Step 1
The key to authentic Bun Cha lies in the noodles! It’s crucial to select thin, delicate vermicelli rice noodles rather than thicker pho-style noodles. This choice ensures you achieve the signature texture that makes Bun Cha so enjoyable.
Step 2
Place the prepared vermicelli noodles in a bowl of cold water and let them soak for about 10 minutes until they become pliable. Be careful not to oversoak, as this can make the noodles mushy. Timing is important for the perfect texture.
Step 3
While the noodles are soaking, prepare the fresh vegetables that will accompany your Bun Cha. Wash and get ready the lettuce, perilla leaves (or cilantro), and cucumber. For an added touch of authentic Vietnamese flavor, don’t hesitate to use plenty of cilantro! It truly elevates the dish’s aroma and taste.
Step 4
Wash all the vegetables thoroughly and then prepare them for serving. Slice the cucumber thinly on an angle, and julienne the carrots if using. For the lettuce, perilla leaves, or cilantro, simply tear them into bite-sized pieces with your hands. This method allows the flavorful dipping sauce to coat the ingredients beautifully.
Step 5
Bring a large pot of water to a rolling boil. Add the soaked vermicelli noodles and cook for approximately 3 minutes. Since these noodles are very thin, they cook quickly. Cooking for precisely 3 minutes will ensure they retain a pleasant chewy texture.
Step 6
Immediately after cooking, rinse the noodles thoroughly under cold running water to stop the cooking process and cool them down. Then, drain them well in a colander, shaking off as much excess water as possible. Properly draining prevents the noodles from becoming sticky or clumpy when served.
Step 7
Now it’s time to grill the meat that will add richness to your Bun Cha. Thinly sliced pork belly, thinly cut beef shoulder (kalbi), or beef brisket are excellent choices because they are tender and cook quickly. You can also marinate the meat lightly before grilling for extra flavor, if desired.
Step 8
Heat a pan over medium-high heat. Add the prepared meat and cook, turning occasionally, until it’s golden brown and slightly crispy on both sides. Keep an eye on it to prevent burning. The savory aroma as it cooks will surely whet your appetite!
Step 9
Arrange the drained vermicelli noodles attractively in a large serving bowl. Next, artfully place the fresh vegetables and the delicious grilled meat around the noodles. Your Bun Cha presentation will look as vibrant and appealing as it tastes.
Step 10
Finally, serve the store-bought Nuoc Mam dipping sauce on the side. To enjoy, dip the noodles, vegetables, and meat into the sauce, or drizzle a little sauce over the entire dish and toss gently. For those who enjoy a bit of heat, thinly sliced chili peppers can be added to the sauce for a spicy kick. Savor the authentic taste of Vietnam!
