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Chargrilled pork paddies with Vietnamese herbs recipe (bun cha)
- Cuisine: Vietnamese
- Serves 4–6
Ingredients
500g pork mince1 egg, lightly beaten
500g pork belly, finely sliced
500g (1 lb 2 oz) rice vermicelli noodles, cooked
200g (7 oz) mung bean sprouts
1 bunch perilla, leaves plucked
1 bunch Asian basil, leaves plucked
1 bunch Vietnamese mint, leaves plucked
1 bunch mint, leaves plucked
Marinade
4 tbsp fish sauce
10 spring onions (scallions), thinly sliced
100g garlic chives, roughly chopped
4 tsp dark soy sauce
6 tbsp minced red Asian shallots
4 tbsp minced garlic
1 tsp freshly ground black pepper
Dipping sauce
2 tbsp fish sauce
2 tbsp vinegar
2 tbsp sugar
½ cup water
1 chilli, diced
2 garlic cloves, diced
1 tbsp lime juice
Preparation
In a mixing bowl, combine the pork mince, egg and half of the marinade ingredients and mix well. In another mixing bowl, combine the remaining marinade ingredients with the sliced pork belly. Cover and marinate both meats in the fridge for 2 hours, or overnight for a better result.Form the pork mixture into small balls with oiled hands, then slightly press down on each ball to form patties, about 5cm (2 inches) in diameter and 1cm (1/2 inch) thick.
Heat a charcoal grill or barbecue to medium-high and grill the patties for 4 minutes on each side. Grill the pork belly for 2 minutes on each side or until brown.
For the dipping sauce, add fish sauce, vinegar, sugar and water to a saucepan. Mix, then bring to the boil. Transfer to a dipping bowl and add chilli, garlic and lime juice.
Place the noodles, herbs and patties on three separate platters.
Transfer to 4-6 dipping bowls. Each guest should have their own dipping bowl, with all the ingredients in the middle of the table. Take a mixture of noodles, herbs and meat, and dip into the warm fish sauce with each mouthful.
If you enjoyed this Chargrilled pork paddies with Vietnamese herbs recipe (bun cha) then browse more Vietnamese recipes, soup recipes, meat recipes, nut-free recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 273 Vietnamese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | Vietnam Restaurant | Pennington | |
| 9. | Green Papaya | East Brisbane | |
| 10. | Binh Minh | Richmond |
Comments (3)
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Red wine or white wine?
The general rule with wine is that red wine, with its richer and deeper flavours, is a great accompaniment to red meats, while white wine works well with white meats (fish and chicken). However take time to experiment, there are plenty of exceptions to the rules and with wine the rules are definitely made to be broken.
Glossary
Mooncakes
A sweet or savoury filled pastry made especially for the Chinese Moon Festival, held in autumn. Fillings can range from salty duck egg to sweet lotus paste or red bean. The pastries are stamped with Chinese characters or patterns.
