Everyday KitchenSearch all recipes

Vietnamese · Dinner

Bun Cha

Non-vegEasy

Diet: Non-veg · High-protein

Bun Cha is a Vietnamese dish. Small flat patties cook evenly without burning outside.

Prep
25 min
Cook
20 min
Rest, soak, marinate or chill
30 min
Total
75 min
Servings
4
Difficulty
Easy
Cuisine
Vietnamese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Bun Cha. The photograph includes spring rolls and extra herbs not included in this recipe.
The photograph includes spring rolls and extra herbs not included in this recipe. Representative photograph of Bun Cha. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Pork

Noodles

Sauce

Salad

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; food thermometer; grill or oven broiler; tongs.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Shape · About 30 min

  1. Mix 600 g minced pork, 30 ml fish sauce, 20 g sugar, 20 g shallots, minced, 10 g garlic, minced; refrigerate 30 minutes, then form 12 patties.

Cook · About 6 min

  1. Grill patties over medium heat 5–6 minutes per side until 71°C / 160°F. Prepare 300 g rice vermicelli, 2000 ml boiling water per packet and drain.

    Check: Look for this result: 71°C / 160°F.

Serve · About 8 min

  1. Dissolve 40 ml fish sauce, 50 ml lime juice, 40 g sugar, 150 ml water, 10 g garlic, chopped. Serve patties with noodles, sauce and 200 g lettuce, 150 g cucumber, sliced, 30 g mint.

Tips

  • Small flat patties cook evenly without burning outside.
  • Judge Bun Cha by the texture and doneness signs in its steps. Your pan and heat affect how long Bun Cha takes to cook.

Substitutions

  • Use minced chicken; cook to 74°C / 165°F.

Storage

  • Get perishable Bun Cha into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Bun Cha within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Bun Cha to 74°C / 165°F, stirring or turning it for even heating. When Bun Cha is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Bun Cha includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Bun Cha becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Bun Cha one day ahead. For Bun Cha, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Bun Cha on the day of serving.

FAQ

What matters most when making Bun Cha?

Small flat patties cook evenly without burning outside.

What can I substitute in Bun Cha?

Use minced chicken; cook to 74°C / 165°F.

Can I prepare Bun Cha ahead?

Prepare the measured ingredients for Bun Cha one day ahead. For Bun Cha, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Bun Cha on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes