Char Grilled Pork Paddies with Vietnamese Herbs: Bun Cha

  • Level: Easy
  • Total: 12 hr 35 min
  • Prep: 12 hr
  • Inactive: 20 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Share This Recipe



10 spring onions (scallions), thinly sliced

3 1/2 ounces/100 g garlic chives, roughly chopped

6 tablespoons minced red Asian shallots

12 cloves garlic, minced (4 tablespoons)

1 teaspoon freshly ground black pepper

4 tablespoons fish sauce

4 teaspoons dark soy sauce

Pork Paddies:

17 1/2 ounces/ 500 g minced pork

1 egg, lightly beaten

17 1/2 ounces/ 500 g pork belly, finely sliced

Noodles and Herbs:

17 1/2 ounces /500 g rice vermicelli noodles, cooked

7 ounces/ 200 g mung bean sprouts

1 bunch perilla, leaves plucked

1 bunch fresh Asian basil, leaves plucked

1 bunch fresh Vietnamese mint, leaves plucked

1 bunch fresh mint, leaves plucked

Dipping Sauce:

2 tablespoons fish sauce

2 tablespoons vinegar

2 tablespoons sugar

1/2 cup water

1 chile, diced

2 cloves garlic, diced

1 tablespoon lime juice


  1. In a mixing bowl, combine the spring onions, garlic chives, shallots, garlic, black pepper, fish sauce and soy sauce.
  2. In separate bowl, combine half the marinade, minced pork, and egg and mix well.
  3. Add the sliced pork belly to the remaining marinade. Cover and marinate both meats in the refrigerator for 2 hours, or overnight for a better result.
  4. Form the pork mixture into small round balls with oiled hands, then slightly press down on each ball to form patties, about 2 inches/5 cm in diameter and 1/2-inch/ 1 cm thick.
  5. 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.
  6. Place the noodles, herbs and patties on three separate platters.
  7. Transfer to 4 to 6 dipping bowls.
  8. 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 chile, garlic and lime juice.

Cook’s Note

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 every mouthful.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.