In Vietnamese language, bun is fresh rice vermicelli and cha refers to fried or grilled ground meat. Simple yet delicious with perfectly balanced flavors, this Hanoi-origin street food is a favorite of many Vietnamese and foreigners alike.ely.
BUN CHA
Serves 1
​Ingredients
Minced pork: 180 grams
Chopped spring onions: 1 tablespoon
Minced shallots: 2/3 tablespoon
Fish sauce: 1 teaspoon
Vegetable stock powder: ½ teaspoon
Minced garlic: 1/2 teaspoon
Pepper: a pinch
Caramelised sugar: 1/2 teaspoon
* To caramelise sugar:
- On slow heat, mix 200g brown sugar, 1 cinnamon stick, 5 star anises
- Slowly add 180 ml of water in a sauce pan until the mixture turns brown and thickens.
This mixture could be kept in the fridge for later use.
Procedure
Add all ingredients in a mixing bowl and mix well.
Be sure to get as much air from the mix as possible by hitting the mixture against the inside of the bowl. This helps the mix stick togther and infuses the flavours nicely.
Roll the mixture into small balls and flatten out to make small patties (about 1 cm thick and 3 cm wide).
Grill on a griddle or charcoal BBQ for seven minutes or until brown.
Flip and grill the other side until brown.
Serve on a bed of fresh white rice noodles and Vietnamese dipping sauce.