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Burning Bun Cha Delight

Bun Cha

About the Dish:

Bun Cha is a traditional Vietnamese dish consisting of grilled pork, vermicelli noodles, fresh herbs, and a tangy dipping sauce. It is a popular street food in Vietnam and is loved for its combination of flavors and textures. The dish is typically served with a variety of condiments such as pickled vegetables, lettuce, and herbs, allowing diners to customize their bowls to their liking. Bun Cha is a refreshing and satisfying dish that showcases the vibrant and aromatic flavors of Vietnamese cuisine.

Nutrition Information:

Nutrient Amount
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 60mg
Sodium 900mg
Total Carbohydrates 40g
Dietary Fiber 3g
Sugars 5g
Protein 20g


Ingredient Quantity
Pork shoulder 500g
Vermicelli noodles 200g
Garlic 4 cloves
Shallots 2
Fish sauce 3 tablespoons
Sugar 2 tablespoons
Lime 1
Fresh herbs (such as mint, cilantro, and Thai basil) As desired
Vegetables (such as lettuce, cucumber, and bean sprouts) As desired

Cooking Instructions:

  • Step 1: Prepare the marinade by combining minced garlic, chopped shallots, fish sauce, sugar, and the juice of one lime in a bowl. Mix well.
  • Step 2: Cut the pork shoulder into thin slices or small pieces. Place the pork in a ziplock bag and pour the marinade over it. Seal the bag and marinate in the refrigerator for at least 1 hour or overnight.
  • Step 3: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade and grill until cooked through and lightly charred, about 3-4 minutes per side. Remove from heat and set aside.
  • Step 4: Cook the vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
  • Step 5: Prepare the dipping sauce by combining fish sauce, lime juice, sugar, minced garlic, and water in a small bowl. Adjust the ingredients to taste.
  • Step 6: To serve, divide the cooked vermicelli noodles among bowls. Top with grilled pork, fresh herbs, and vegetables. Serve with the dipping sauce on the side.

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