Vietnamese BUN CHA
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A classic Vietnamese dish of grilled pork patties served in a fragrant broth with vermicelli noodles, bean sprouts, and fresh herbs.
Ingredients
- 500 ml chicken stock
- 6 black peppercorns
- 2 star anise
- 2.5 cinnamon stick
- 9.86 ml sugar
- 44.4 ml fish sauce
- 2 lemongrass stalks
- 0.5 lime juice of
- 140 g vermicelli rice noodles
- 4 spring onions
- 0.5 red chilli
- 0.5 lime
- 140 g bean sprouts
- 1 coriander leaves
- 1 mint leaves
- 1 coriander leaves finely chopped
- 1 mint leaves finely chopped
- 120 g minced pork
- 4.93 ml fish sauce
- 4.93 ml groundnut oil
Nutrition (per serving, estimated)
Estimated based off 13 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 206 mg
- Iron: 5.3 mg
- Magnesium: 123 mg
- Phosphorus: 303 mg
- Potassium: 1132 mg
- Zinc: 2.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 500 ml chicken stock
- 6 black peppercorns
- 2 star anise
- 2.5 cinnamon stick
- 9.86 ml sugar
- 44.4 ml fish sauce
- 2 lemongrass stalks
- 140 g vermicelli rice noodles
- 4 spring onions
- 0.5 red chilli
- 0.5 lime
- 140 g bean sprouts
- 1 coriander leaves
- 1 mint leaves
- 120 g minced pork
- 4.93 ml fish sauce
- 4.93 ml groundnut oil
Prepare
- 0.5 lime, juice of
- 1 coriander leaves, finely chopped
- 1 mint leaves, finely chopped
Let's Cook
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Step 1.
Pour the chicken stock and 500ml/17fl oz/2 cups water into a saucepan. Add the black peppercorns, star anise, cinnamon stick, sugar, and fish sauce. Bash the fat ends of the lemongrass stalks with a spoon, snap them in half, and add them to the stock. Add the lime juice, mix well, and bring to a boil over medium heat.
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Step 2.
While the stock comes to a boil, add the vermicelli rice noodles to a pan of boiling water and leave to stand for 3 minutes, or as directed on the packet. Drain the noodles in a colander and refresh under cold running water, then drain again. Leave them in the colander to drain.
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Step 3.
To make the pork burgers, place the finely chopped coriander, mint, minced pork, and fish sauce in a large bowl and mix well. Heat the groundnut oil in a frying pan or skillet over medium heat. Meanwhile, divide the pork mixture into 4 equal portions and flatten each into a mini burger shape. Fry the burgers for 3 minutes on each side, or until golden brown and cooked through.
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Step 4.
While the pork is cooking, trim the spring onions, then cut each in half lengthwise and then into thin strips. Deseed the red chilli, then slice it finely. Cut the lime into 2 wedges.
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Step 5.
Divide the drained noodles and bean sprouts between two large serving bowls. Place 2 pork burgers into each bowl. Scatter half the spring onions and sliced chilli over each bowl, then top with a lime wedge and the remaining fresh coriander and mint leaves. Remove the spices (peppercorns, star anise, cinnamon stick, lemongrass) from the stock and divide the hot, fragrant broth between the two bowls. Serve immediately.