Vietnamese Bun Ca Recipe
Synonymous with the hustle and bustle of Hanoi, this dish is a must for any visit to the North of Vietnam. There is no need for menu’s as roadside stalls in Hanoi create one dish only, reefing their technique often over generations. The result is the perfect dish with a precise balance of salt, sweet, sour and heat that will blow you away.
This is our (pretty easy) version of the perfect Bun Ca. Don’t be overawed by the list of ingredients, it’s pretty easy!
500g pork mince
500g pork belly, finely sliced
500g rice vermicelli noodles, cooked
200g bean sprouts
1 bunch Asian basil, leaves plucked
1 bunch Vietnamese mint, leaves plucked
1 bunch mint, leaves plucked
4 tbsp fish sauce
A bunch of spring onions, thinly sliced
100g garlic chives, roughly chopped
4 tsp dark soy sauce
6 tbsp Asian shallots, finely chopped
4 tbsp crushed garlic
1 tsp ground black pepper
2 tbsp fish sauce
2 tbsp vinegar
2 tbsp sugar
½ cup water
1 chilli, diced
2 garlic cloves, diced
1 tbsp lime juice
Combine the minced pork, egg and half of the marinade ingredients in a bowl and mix well. In another bowl, combine the remaining marinade ingredients with the pork belly. Cover and marinate both meats in the fridge for as long as you can, minimum 2 hours.
Form the pork mince mixture into small flat patties the size of a Thai fishcake.
Grill the patties on a barbeque for 8 minutes turning regularly. Grill the pork belly for 2 minutes on each side or until brown.
For the dipping sauce, add fish sauce, vinegar, sugar and water to a saucepan. Mix, then bring to the boil. Transfer to a dipping bowl and add chilli, garlic and lime juice. Divide into one bowl per person
Place the noodles, herbs and meat on three separate platters.
Each person then takes a mixture of noodles, herbs and meat, and dip into the warm dipping sauce with each mouthful. Delicious!