Vietnamese Grilled Pork Patties with Rice Noodles | Bun Cha
These Vietnamese grilled pork patties with rice noodles, or bun cha, from America's Test Kitchen combine a spicy fish sauce and lime juice sauce with chilled rice noodles, crunchy vegetables, and grilled pork for an outstanding version of traditional Vietnamese fare.
Ingredients
For the rice noodles and salad
- 8 ounces dried rice vermicelli
- 1 head (8 ounces) Boston lettuce, torn into bite-size pieces
- 1 English cucumber, peeled if desired, quartered lengthwise, seeded, and thinly sliced on the diagonal
- 1 cup fresh cilantro leaves and stems
- 1 cup fresh mint leaves, torn if large
For the sauce
- 1 small Thai chile pepper (or substitute another chile pepper), stemmed and minced, seeded if desired
- 3 tablespoons granulated sugar
- 1 garlic clove, minced
- 2/3 cup hot water
- 5 tablespoons fish sauce
- 1/4 cup lime juice (from 2 limes)
For the pork patties
- 1 large shallot, minced
- 1 tablespoon fish sauce
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground pork
- Oil for the grill grate
Instructions
Make the rice noodles and salad
- In a large pot over high heat, bring 4 quarts water to boil. Stir in the rice noodles and cook according to package directions until tender.
- Drain the noodles and rinse under cold running water until cool. Drain the noodles, spread them on a large plate or rimmed baking sheet, and let stand at room temperature until dry.
- Arrange the lettuce, cucumber, cilantro, and mint separately on a large platter and refrigerate until needed.
Make the sauce
- Using mortar and pestle (or on a cutting board using the flat side of chef’s knife), mash the chile pepper, 1 tablespoon sugar, and garlic to create a paste.
☞ TESTER TIP: If you don’t care for things hot, use less than the entire chile pepper.
- Scrape the paste into a medium bowl and add hot water and 2 tablespoons sugar and stir until the sugar dissolves. Stir in the fish sauce and lime juice.
Make the pork patties
- In a medium bowl, combine the shallot, fish sauce, sugar, baking soda, and pepper. Add the pork and mix until well combined. Shape the pork mixture into 12 patties, each about 2 1/2 inches (6 cm) wide and 1/2 inch (12 mm) thick, and place on a rimmed baking sheet.
☞ TESTER TIP: If your patties seem soft and a little sticky, slip them in the freezer for about 10 minutes before grilling or pan-searing to make them easier to handle.
- If using a stovetop, place a cast-iron or non-stick skillet over medium-high heat until hot. If using a gas grill, lightly oil the grate and heat the grill over high until very hot, 10 to 15 minutes. If using a charcoal grill, open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour them evenly over half of grill. Lightly oil the grate and set it in place. Cover the grill, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
- Cook the patties until charred to your liking and cooked through, 3 to 5 minutes per side. If using a gas grill, cover the grill. If using a charcoal grill, place them directly over the coals.
- Transfer the patties to the bowl with the sauce and gently toss to coat. Let rest for 5 minutes.
- Transfer the patties to a platter, reserving the sauce on the side. Pass the noodles, salad platter, sauce, and pork patties separately and let everyone create their own plate.
Nutrition
Serving: 1portion | Calories: 589kcal | Carbohydrates: 67g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 2434mg | Fiber: 3g | Sugar: 14g