Everyday Kitchen

Vietnamese · Dinner

Bun Cha

Draft recipe — not kitchen-tested
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.

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Representative photograph of Bun Cha. The photograph includes spring rolls and extra herbs not included in this draft.
The photograph includes spring rolls and extra herbs not included in this draft. Representative photograph of Bun Cha. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

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

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Bun Cha one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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