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Irresistible Bun Cha Grilled Pork Noodles Recipe Easy Homemade Vietnamese Dish

Bun Cha grilled pork noodles - featured image
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A flavorful Vietnamese dish featuring smoky grilled pork, tangy dipping sauce, and fresh herbs served over rice vermicelli noodles. Quick and easy to prepare, perfect for gatherings or a special weeknight meal.

Ingredients

Scale
  • 1 pound pork shoulder or pork belly, thinly sliced
  • 3 cloves garlic, minced
  • 2 medium shallots, finely chopped
  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon black pepper
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • 4 tablespoons fish sauce (for dipping sauce)
  • 3 tablespoons fresh lime juice
  • 3 tablespoons sugar (for dipping sauce)
  • 1/2 cup water (120 ml)
  • 1 clove garlic, minced (for dipping sauce)
  • 1 small red chili, sliced (optional)
  • 8 ounces rice vermicelli noodles
  • A handful each of fresh mint, cilantro, and Thai basil
  • 1 cup leaf lettuce or butter lettuce, shredded
  • 1 cup pickled carrots and daikon
  • 2 stalks green onions, thinly sliced

Instructions

  1. Prepare the Pork Marinade (10 minutes): In a mixing bowl, combine minced garlic, chopped shallots, fish sauce (3 tablespoons), sugar, honey, black pepper, and vegetable oil. Stir until sugar dissolves. Add the thinly sliced pork and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours for deeper flavor.
  2. Make the Dipping Sauce (Nuoc Cham) (5 minutes): In a small bowl, mix fish sauce (4 tablespoons), lime juice (3 tablespoons), sugar, and water. Stir until sugar dissolves completely. Add minced garlic and sliced chili. Taste and adjust sweetness or acidity as desired. Set aside at room temperature.
  3. Cook the Rice Vermicelli (10 minutes): Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions, usually 4-6 minutes until tender but not mushy. Drain and rinse under cold water to stop cooking. Set aside.
  4. Grill the Pork (10-15 minutes): Heat your grill or grill pan over medium-high heat. Place pork slices in a single layer, avoiding crowding. Grill pork for about 3-4 minutes per side until nicely charred and cooked through. Use tongs to flip carefully. If your pork is thicker, add a couple of minutes per side. Transfer cooked pork to a plate and let rest briefly.
  5. Assemble the Bowls (5 minutes): Divide rice noodles into serving bowls. Top with grilled pork, shredded lettuce, pickled carrots and daikon, and fresh herbs. Garnish with sliced green onions.
  6. Serve: Pour some dipping sauce into small bowls on the side for dipping or drizzling as you eat. Encourage everyone to mix and match bites with pork, noodles, herbs, and the tangy sauce.

Notes

Marinate pork for at least 30 minutes for best flavor; up to 2 hours is ideal. Use tongs instead of forks to keep pork juicy. Adjust dipping sauce sweetness and acidity to taste. Avoid overcrowding the grill to get a good char. Leftovers should be stored separately and reheated carefully to maintain texture.

Nutrition

Keywords: Bun Cha, grilled pork, Vietnamese noodles, rice vermicelli, Nuoc Cham, grilled pork recipe, Vietnamese cuisine, easy Vietnamese recipe

Find it online: https://blairrecipes.com/irresistible-bun-cha-grilled-pork-noodles-recipe-easy-homemade-vietnamese-dish/