Bun cha

Bun cha

  • serves 4
  • A little effort

Bun cha is a typical salad in Vietnam. This is very easy to prepare as the sizzling pork is served with a make-ahead salad of cold noodles, herbs and beansprouts and a punchy dipping sauce.



  • pork fillet 1, trimmed
  • spring onions 4, chopped
  • ginger a walnut-sized chunk, roughly chopped
  • garlic 2 cloves, roughly chopped
  • fish sauce 2 tbsp
  • soy sauce 1 tbsp
  • sesame oil 1 tsp
  • golden caster sugar 2 tbsp
  • rice vinegar 2 tbsp
  • fish sauce 2 tbsp
  • water 2 tbsp
  • lime 1 juiced¬†
  • bird’s eye chilli 1 chopped
  • cooked vermicelli rice noodles (served cold)
  • little gem lettuce leaves
  • coriander sprigs
  • mint sprigs
  • blanched beansprouts


  • Step 1

    Cut the pork fillet into long thin strips and put in a dish. Put the spring onions, ginger and garlic in a small food processor and whizz to a paste. Tip into the pork dish with the fish sauce, soy and sesame and toss everything. Leave for a couple of hours or overnight.

  • Step 2

    Thread the pork onto skewers, concertinering it, then griddle or BBQ until caramelised and cooked through.

  • Step 3

    Mix the dipping sauce ingredients together.

  • Step 4

    Put a pile of each accompaniment onto four plates, then add the pork and a bowl of dipping sauce to each.

Nutritional Information

  • Kcals 302
  • Fat 6.3g
  • Saturates 2.2g
  • Carbs 12.9g
  • Fibre 0.3g
  • Protein 48.3g
  • Salt 4g