Bun Cha with Rice Noodles and Herbs

Bun cha is the pride of Hanoi's street food, traditionally served for lunch on small plastic stools on the sidewalk. The heart of the dish is small grilled meatballs and marinated pork belly, which get crispy, browned edges over coals. They land in a warm, sweet-and-sour dipping sauce along with cool rice noodles, and a large platter of salad and fresh herbs stands beside it. You assemble each mouthful yourself, so each bite is a little different – fresh, warm, sour, and sweet all at once.

• Cuisine: Vietnam
• Time: 40 minutes
• Servings: 4 people
• Difficulty: Easy to medium

Instructions

1. Mix minced pork with fish sauce, sugar, chopped garlic, shallots, and 1/2 tsp freshly ground black pepper. Form small, flat patties – or form half into patties and slice the rest thinly if using whole pork neck instead of minced meat.
2. Let the meat marinate for at least 20 minutes for the flavors to penetrate.
3. Cook the rice noodles according to package directions, rinse them thoroughly in cold water, and drain well to prevent sticking.
4. Stir together the dipping sauce from fish sauce, sugar, lime juice, water, chopped garlic, and fresh chili. Taste and adjust to be slightly sweet with a fresh acidity.
5. Finely grate a little green papaya or carrot and add it to the sauce to soak.
6. Grill or pan-fry the meatballs and pork belly over high heat until cooked through and with crispy, caramelized edges.
7. Place the warm meat directly into bowls with the warm dipping sauce.
8. Serve noodles, lettuce leaves, and fresh herbs on the side, so each guest can dip noodles and herbs into the sauce along with the meat.

Tips

• Use plenty of mint, coriander, and perilla. The amount of fresh herbs is not just garnish but a core part of the dish.
• The sauce should be served warm, not boiling. The warm sauce around the grilled meat is the signature of authentic bun cha.
• Always taste the dipping sauce last and adjust sugar and lime so it's neither too sweet nor too sharp.
• For a vegetarian version, form patties from firm tofu and mushrooms and use vegetarian fish sauce or light soy sauce.