Bun Cha (Gluten-Free)
This recipe offers a gluten-free take on the classic Vietnamese Bun Cha, featuring tender grilled pork patties and slices of marinated pork belly served over vermicelli noodles. It's accompanied by a vibrant dipping sauce and fresh herbs for a balanced and flavorful meal.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 826 kcal
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pork patties
- 400 gpork mince, fatty
pork slices
- 200 gpork belly, thinly sliced
marinade
- 2 pcsshallot, finely minced
- 2 clovegarlic, minced
- 6 tbspgluten-free fish sauce
- 2 tbspgluten-free soy sauce
- 2 tbspsugar
- 0.5 tspblack pepper, freshly ground
serving
- 200 grice vermicelli noodles
dipping sauce
- 1.5 cupwater, warm
- 4 tbspgluten-free fish sauce
- 3 tbspsugar
- 3 tbsplime juice, freshly squeezed
- 2 tbsprice vinegar
- 1 clovegarlic, minced
- 1 pcsthai chili, thinly sliced
- 0.5 pcscarrot, julienned
- 0.5 pcsgreen papaya, julienned(optional)
fresh herbs and vegetables
- 200 glettuce, leafy, washed
- 0.5 cupmint, fresh leaves
- 0.5 cupcilantro, fresh leaves
- 0.5 cupthai basil, fresh leaves(optional)
Equipment
grill · saucepan · colander · large bowl · grill pan
The method
Step by step
- 1
Combine the minced shallot, minced garlic, gluten-free fish sauce, gluten-free soy sauce, sugar, and black pepper in a large bowl.
About 2 min
- 2
Divide the marinade in half. Add the pork mince to one half and mix well. Form into small patties, about 1-inch thick.
About 5 min
Cook’s note: Wet your hands slightly to prevent the pork from sticking.
- 3
Add the thinly sliced pork belly to the other half of the marinade and toss to coat.
About 2 min
- 4
Marinate both the pork patties and pork belly for at least 20 minutes at room temperature, or up to several hours in the refrigerator.
About 20 min
Cook’s note: For best flavor, marinate for at least an hour.
- 5
Prepare the dipping sauce by combining warm water, gluten-free fish sauce, sugar, lime juice, and rice vinegar in a bowl. Stir until the sugar dissolves.
About 2 min
- 6
Stir in the minced garlic, sliced Thai chili, julienned carrot, and julienned green papaya (if using) into the dipping sauce.
About 1 min
Cook’s note: Adjust chili to your spice preference.
- 7
Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
About 5 min
Cook’s note: Do not overcook the noodles; they should be al dente.
- 8
Preheat a grill or a grill pan over medium-high heat. Grill the pork patties for 3-4 minutes per side, until cooked through and nicely charred.
About 8 min
Cook’s note: Ensure the internal temperature reaches 160°F (71°C).
- 9
In the same pan or on the grill, cook the pork belly slices for 2-3 minutes per side, until crispy and cooked through.
About 6 min
Cook’s note: Watch carefully as pork belly can burn quickly due to its fat content.
- 10
To serve, arrange the cooked vermicelli noodles, grilled pork patties, and pork belly slices in individual bowls.
About 1 min
- 11
Serve with fresh lettuce, mint, cilantro, and Thai basil on the side.
About 1 min
- 12
Pour the dipping sauce over the noodles and pork, or serve it on the side for dipping.
About 1 min
Cook’s note: Encourage diners to mix everything together before eating.
Per serving
Nutrition
- Calories
- 826.2kcal
- Protein
- 30g
- Carbs
- 70.9g
- Fat
- 48.6g
- Fibre
- 2.8g
- Sugar
- 19.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pork and noodles separately in airtight containers in the refrigerator.
Reheat pork patties and slices gently in a pan or microwave. Noodles are best served at room temperature or slightly warmed.
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