Bun Cha is a traditional Vietnamese pork dish that’s a specialty of Hanoi, the capital city of Vietnam. It consists of pork patties seasoned with lemon, grass, ginger, and a mix of spices. The dish is served with Nuoc Cham sauce alongside rice noodles, fresh pickled vegetables, lettuce, and herbs. Every bite of this dish is a package of freshness. Traditionally, this dish is served with caramelized pork belly slices, but we will not serve pork belly as it becomes chewy.
How to eat Bun Cha: The idea is to use the broth to dip the noodles, vegetables, and herbs. So you dunk, slurp noodles, bite into juicy pork, and try to cram in a few sprigs of herbs. We will add the Nuoc Cham sauce on the side so you can pour it over the noodles and pork patties.
Ingredients: Ground pork, scallions, garlic, white pepper, lemongrass, fish sauce, sugar, rice wine vinegar, tamari, lime juice, water, Thai chili, rice noodles, lettuce, carrot, daikon, cilantro, mint, lime, salt, and canola oil