Bun cha (Vietnamese grilled pork)
Nutrition per serving
The dish of Hanoi: grilled pork meatballs served with rice vermicelli, fresh herbs and nuoc mam dipping sauce. Fresh, fragrant and complete, it is a balanced meal with Vietnamese flavours.
Preparation: 25 min | Cooking: 12 min | Servings: 4 | Difficulty: Medium
Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 284 kcal · 32 g protein · 14 g carbohydrate · 10 g fat
Ingredients
- 400 g minced pork
- 200 g rice vermicelli
- 1 carrot
- 1 bunch of mint and coriander
- 3 tbsp nuoc mam sauce
- 2 limes
- 2 cloves of garlic
Method
- Shape seasoned pork meatballs and grill them.
- Cook the vermicelli and cool it.
- Make the nuoc mam sauce (lime, garlic, sugar, water).
- Serve the meatballs, vermicelli, herbs and sauce separately.
Nutritional benefits
Lean minced pork provides protein, rice vermicelli supplies gluten-free carbohydrate, and the fresh herbs and raw vegetables bring fibre and vitamins. Grilled rather than fried and served with plenty of freshness, bun cha is a complete, balanced Vietnamese meal. Naturally lactose-free.
Variations and substitutions
- With chicken or beef.
- With tofu for a vegetarian version.
- With crushed peanuts.
- Spicier: add fresh chilli.
Storage and making ahead
The components keep separately for 2 days; assemble just before serving.
💡 Good to know
The lukewarm nuoc mam sauce (a balance of sweet, salty, sour and hot) makes the bun cha: you dip the meatballs and vermicelli into it.
Read also
Discover more high-protein recipes · healthy & balanced recipes · dairy-free recipes.
Foods in this recipe: pork · rice vermicelli · carrot · mint · coriander.
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