Bun Cha

Bún Chả was one of my wife’s favourite dishes when we visited Hanoi. For me, it was an introduction to a different side of Vietnamese food.

Growing up in Sydney, most of the Vietnamese food I’d eaten was influenced by Southern Vietnamese cooking. Even at Northern Vietnamese restaurants back home, I found the flavours and the way dishes were served could be quite different from what we experienced eating with locals in Hanoi.

This is my version of the Bún Chả we came home wanting to recreate. It’s not completely authentic. I’ve adapted it around ingredients I already had at home, using locally sourced Southern Highlands honey instead of sugar and red onion instead of shallots, while trying to keep the balance of sweet, salty, sour and savoury flavours that make the dish work.

There are a few different components to prepare, from the pork patties and pickles to the dipping sauce and noodles, so it’s not one of my quickest recipes. None of it is particularly difficult though, and once everything comes together, it’s definitely worth the effort.

Bun Cha

505kcal

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Prep 30 minutes mins

Cook 30 minutes mins

Hanoi-style Bún Chả with juicy pork patties, tangy pickles and fresh herbs, served with vermicelli noodles and a warm sweet, salty and sour dipping sauce.

Servings 4 people

Course Whole Meal

Cuisine Vietnamese

Ingredients

1x2x3x

Cha

• ▢ 500 gm Lean Pork Mince
• ▢ 1.5 tbsp fish sauce
• ▢ 2 tbsp Orange Blossom Honey Click to get sugar substitute
• ▢ 1.5 tbsp Oyster Sauce
• ▢ 3 tsp Garlic 1 tsp is about 1 average clove
• ▢ 1/2 tsp black pepper
• ▢ 1 tbsp Lemongrass Paste The paste has a bit of sweet but no hard chunks, if you use fresh lemon grass, make sure they are finely chopped
• ▢ 1 medium Red Onion Minced

Sauce

• ▢ 3 cups Coconut Water
• ▢ 2 tbsp Orange Blossom Honey Click to get sugar substitute
• ▢ 1/2 cup Fish Sauce
• ▢ 3 tbsp Lime Juice
• ▢ 6 tsp Garlic Minced
• ▢ Chilli To taste

Condiments

• ▢ Pickled Carrots

Herbs

• ▢ Coriander
• ▢ Mint
• ▢ Purple Perilla
• ▢ Any other leafy Salad

Noodles

• ▢ Bun

Optional

• ▢ Grilled Lemongrass Chicken
• ▢ Grilled Pork Belly

Equipment

• ▢
  1 Pot
• ▢
  1 Pan

Method

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Prep

1. In a mixing bowl combine 1.5 tbsp fish sauce, 2 tbsp Orange Blossom Honey, 1.5 tbsp Oyster Sauce, 3 tsp Garlic, 1/2 tsp black pepper, 1 tbsp Lemongrass Paste, 1 medium Red Onion
2. Add 500 gm Lean Pork Mince, shape in into patties.
I put shaping in prep so you can test if the mixture will hold shape. If you find it hard to shape then you have added too much onion. You can actually shape the Cha and pan fry as you go

Cook

1. Cook Bun according to instructions, drain and dry
2. In a small pot combine 3 cups Coconut Water, 2 tbsp Orange Blossom Honey, 1/2 cup Fish Sauce, 3 tbsp Lime Juice, 6 tsp Garlic, Chilli
3. Heat sauce broth to combine the ingredients
Bun Cha in Hanoi is served with the sauce broth warm
4. Pan Fry patties

Assemble

1. Put Pickled Carrots and cha in bowl, ladle over the sauce and dip with noodles,
2. Served on the side with Coriander, Mint, Purple Perilla, Any other leafy Salad
Eat Healthy – Add Lemongrass Roast Chicken Maryland Fillets for more protein
Eat Happy – Add Grilled Pork Belly just like how it's served in Hanoi

Nutrition

Calories505kcalCarbohydrates41gProtein26gFat27gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat12gCholesterol90mgSodium4392mgPotassium1066mgFiber3gSugar34gVitamin A23IUVitamin C13mgCalcium108mgIron2mg

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