Bun Cha - Grilled Pork with Rice Noodles and Dipping Sauce
Hanoi's lunch: grilled pork floats in a warm sweet-and-sour sauce, with noodles, salad and herbs served separately. Everyone dips for themselves.
- 45 minutes plus Marinierzeit
- 4 servings
- Main course
- lactose-free
- nut-free
- omnivore
- eiweissreich
- fettarm
- b1-quelle
Ingredients
- 400 g Pork (loin or neck, thinly sliced)
- 200 g Rice noodles (weighed dry, thin bun)
- 22 g Fish sauce (for the dipping sauce)
- 25 g Sugar
- 40 g Lime juice
- 12 g Garlic
- 8 g Chilli
- 100 g Carrots (thinly shaved, into the sauce)
- 150 g Cucumber
- 100 g Lettuce
- 20 g Coriander (fresh)
- 15 g Mint (fresh)
Instructions
- Slice the pork thinly and marinate it for at least an hour in half the sugar, garlic and fish sauce.
- For the sauce, dissolve the remaining sugar in 200 ml warm water, then stir in lime juice, the rest of the fish sauce, finely chopped garlic and chilli. It should taste clearly sour and only lightly sweet.
- Shave the carrots paper-thin and drop them into the sauce to steep.
- Cook the rice noodles, rinse cold and drain.
- Grill or pan-fry the meat hard and fast until the edges darken.
- Put the hot meat straight into the warm sauce.
- Serve noodles, salad and herbs separately. Everyone takes noodles, lays herbs on top and dips them in the sauce with the meat.
Warum das Fleisch in die Sauce kommt
The hot meat gives its juices and fat to the sauce while it sits in it. After ten minutes the sauce tastes of the grill - and the meat has taken back what grilling took out of it.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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