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Flavorful Bun Cha Recipe Easy Grilled Pork with Fresh Herbs

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A Vietnamese classic featuring smoky grilled pork marinated to juicy perfection, served with fresh herbs, rice vermicelli noodles, and a tangy dipping sauce. Quick and easy to prepare, perfect for casual dinners or entertaining.

Ingredients

Scale
  • 1 lb (450 g) pork shoulder, thinly sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or palm sugar
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/3 cup (80 ml) warm water
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 small red chili, thinly sliced (optional)
  • 200 g rice vermicelli noodles, cooked
  • Fresh herbs: Vietnamese coriander (rau răm), mint, cilantro, Thai basil
  • Pickled carrots and daikon radish (optional)
  • Fresh lettuce leaves

Instructions

  1. Prepare the Pork Marinade (10 minutes + 30 minutes marinating): In a bowl, combine fish sauce, soy sauce, honey, minced garlic, chopped shallot, black pepper, and vegetable oil. Mix well until honey dissolves. Add thinly sliced pork and toss to coat evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours).
  2. Make the Dipping Sauce (5 minutes): Dissolve sugar in warm water. Stir in fish sauce and lime juice. Add minced garlic and sliced chili. Taste and adjust sweetness or tanginess. Set aside at room temperature.
  3. Cook the Rice Vermicelli Noodles (8-10 minutes): Boil water and cook noodles according to package instructions until tender but not mushy. Drain and rinse under cold water. Drain well and set aside.
  4. Grill the Pork (8-10 minutes): Heat grill or grill pan to medium-high. Arrange pork slices in a single layer. Grill 3-4 minutes per side until charred and cooked through but juicy. Grill in batches if needed.
  5. Prepare Fresh Herbs and Vegetables: Wash and dry herbs. Arrange on serving platter with pickled carrots, daikon, and lettuce leaves.
  6. Assemble Bun Cha Bowls: Place rice vermicelli noodles in bowls. Top with grilled pork, fresh herbs, and pickled veggies. Serve with dipping sauce on the side.

Notes

Marinate pork for at least 30 minutes for best flavor. Watch pork closely while grilling to avoid drying out. The dipping sauce tastes better if made ahead and left to meld overnight. For easier slicing, chill pork in freezer for 20 minutes before slicing. Fresh herbs are essential for authentic flavor.

Nutrition

Keywords: Bun Cha, grilled pork, Vietnamese recipe, fresh herbs, dipping sauce, rice vermicelli, easy dinner, street food

Find it online: https://blipflavor.com/flavorful-bun-cha-recipe-easy-grilled-pork-with-fresh-herbs-guide/