Wonderful recipes for grilled Vietnamese belly (Bun Cha) or Asian delicacies from your kitchen

Do you feel like cooking some Asian goodness?

How about Vietnamese cuisine? They are known for their variety of colors and different tastes.

We have the best bun cha recipes in one place.

Get inspired!

Vietnamese pork belly

Bun cha is grilled pork that is best served in a noodle broth, with the noodles themselves, leafy vegetables and herbs. However, you can choose, for example, rice as a side dish.

Ingredients

• 500 g of pork (belly or neck)
• 2 spoons of fish sauce
• 1 tablespoon of rice vinegar
• 1/2 spoon of soy sauce
• 3 tablespoons of cane sugar
• 1 onion
• clove of chopped garlic
• spoon of olive oil
• grinded pepper

Sauce ingredients

• spoon of cane sugar
• 2-3 tablespoons of hot water
• spoon of rice vinegar
• some carrot rings
• spoon of fish sauce
• chopped clove of garlic

Other ingredients

• rice noodles
• Fresh vegetables

Method

• First, remove the skin from the belly and cut it into thin slices.
• Mix all the ingredients in the first block in a bowl and put the meat in it. Put in the fridge to rest for at least an hour.
• While the meat is marinating, mix the ingredients for the sauce. The sugar should dissolve completely. You can also add finely chopped spring onion.
• It is best to preheat the oven to grill mode at 220°C or light the grill.
• Spread the rested meat on a baking sheet with baking paper, removing the onion.
• Bake until the marinade caramelizes on the meat.
• Meanwhile, prepare rice or rice noodles and some fresh vegetables you like.
• After baking, serve the belly with noodles or rice, fresh vegetables and a spicy sauce in a bowl in which the meat can be dipped. Enjoy your meal.

Grilled belly

Try this recipe for grilled belly bun cha, for example, at a barbecue with family or friends. A great meal that you all will enjoy.

Ingredients

• 300 g pork belly
• rice noodles

Marinade ingredients

• 3 tablespoons of cane sugar
• 2 spoons of fish sauce
• 1 tablespoon of soy sauce
• 2 tablespoons lime juice
• 2 cloves of chopped garlic
• 1 piece of coarsely chopped onion

Sauce ingredients

• 1 tablespoon of granulated sugar
• 1 tablespoon of rice vinegar or lime juice
• 2-3 tablespoons of warm water
• 1 tablespoon of fish sauce
• 1-2 cloves of garlic
• fresh chili pepper

Method

• First, let the meat harden a bit in the freezer. Then you can cut it more easily.
• Cut the meat into 3-5 mm wide slices. Mix the ingredients for the marinade, into which you will put the chopped meat, onion and garlic.
• Mix everything properly and let it marinate in the fridge for about an hour.
• After the meat has rested, remove it from the marinade, clean it from the onion and garlic.
• Spread the meat on a baking rack, place it over a baking sheet into which the baked fat will drip.
• Preheat the oven to grill mode or fire up your grill. Add the meat and grill on both sides until the belly is cooked and the marinade is caramelized.
• In the meantime, prepare the dressing. Mix sugar in lukewarm water, add vinegar, fish sauce and finally stir in crushed garlic and chopped chili pepper.
• Also, prepare the noodles according to the instructions on the package and cut fresh vegetables according to your taste – leaf lettuce, carrots, cucumber, sprouts and cilantro are suitable.
• After the bellies are baked, serve with noodles, vegetables and spicy dressing.

Bun cha meatballs

You will love this recipe for bun cha with meatballs. A classic Vietnamese dish, Bun Cha , which consists of grilled pork meatballs served with fresh herbs and noodles.

Ingredients for pork balls

• 500 g of minced pork
• 1 tablespoon of fish sauce
• 1 tablespoon of powdered sugar
• 1/4 teaspoon ground pepper
• 1 teaspoon of salt
• 1 spoon of liquid honey
• 2-3 spring onions, finely chopped
• 1-2 sprigs of coriander, finely chopped
• 3 cloves of garlic finely chopped

Sauce ingredients

• 2 spoons of powdered sugar
• juice of 1 lemon
• 2 spoons of fish sauce
• 4-6 tablespoons of water
• 1 chopped clove of garlic
• 1 chopped chili pepper (to taste)

Other ingredients

• 300 g of rice noodles
• 1-2 small carrots, finely grated
• salad cucumber cut into thin sticks
• bean sprout
• mint
• coriander
• basil

Method

• In a large bowl, combine the ground pork, fish sauce, sugar, salt, pepper, honey, spring onion, coriander and garlic.
• Refrigerate the mixture for 30-60 minutes to allow the flavors to develop and the mixture to set.
• Shape the pork mixture into small meatballs about the size of a golf ball, then flatten them slightly.
• Heat a large frying pan with a little vegetable oil and fry the meatballs until golden and caramelised.
• Then, in a medium bowl, stir the sugar into the lemon juice.
• Add the fish sauce, water, garlic and chilli. Mix until combined and set aside for about 10-15 minutes.
• Prepare the noodles according to the instructions on the package.
• Put some salad and vegetables on the bottom of a bowl or plate, put a handful of noodles on top of the salad. Place a few meatballs on top and garnish with some herbs.
• Finally, drizzle everything with Vietnamese sauce and mix.

Chicken bun cha

Also try this Vietnamese chicken bun cha recipe. If you want a lighter version, this recipe is for you. The recipe is for 2 servings.

Ingredients

• 300 g of minced chicken
• 1 small shallot
• clove of garlic
• 1 piece of lime
• chili paste (optional)
• 1 tablespoon of fish sauce
• coriander
• mint
• 100 g of carrots for noodles
• 1/2 salad cucumbers in rounds
• 2 teaspoons of sugar
• oil
• rice noodles

Method

• Peel and grate the shallot. Grate the garlic in the same way. Finely chop the mint leaves. Cut the cucumber into rounds. Peel and juice the lime.
• In a bowl, combine the ground chicken, shallots, garlic, chopped mint, lime zest and half of the fish sauce. Season with pepper. Divide this mixture into 8 equal parts, roll them into balls and then roll them into patties.
• Heat the oil in a pan and fry the chicken patties until golden brown for about 2-3 minutes on each side.
• Meanwhile, in another bowl, mix the rest of the fish sauce, lime juice, chilli garlic paste and 2 teaspoons sugar. Set half of the mixture aside and stir in the carrot and cucumber into the other half.
• In a large bowl, cover the noodles with boiling water according to package directions. Then drain and rinse.
• Coarsely chop the coriander.
• Divide noodles, chicken patties and carrot-cucumber salad mixture into bowls or deep plates. Garnish with mint and cilantro. Serve with the prepared sauce in a bowl.

Tofu bun cha

You can try a vegan alternative bun cha with tofu. Create a delicious and healthy meal in 30 minutes.

Ingredients

• 1 tablespoon of peanut oil
• tofu cut into rectangles or strips
• 2 teaspoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of coconut sugar

Sauce ingredients

• 1/4 cup rice vinegar
• 3 tablespoons lime juice
• 3 tablespoons of coconut sugar
• 2 spoons of soy sauce
• 2 tablespoons of freshly grated lemon peel
• clove of garlic, grated
• 1 to 2 chili peppers, sliced ​​(optional)
• spoon of water

Other ingredients

• packaging of rice noodles
• 2 pieces of carrots
• 1 large bell pepper (orange, yellow or red), thinly sliced
• sliced ​​cucumber
• peanuts
• herbs (mint, coriander)

Method

• Cook the noodles according to the instructions on the package, rinse with cold water and divide into serving bowls or deep plates.
• Mix all the dressing ingredients in a small bowl and set aside.
• Heat a spoonful of peanut oil in a pan, add the tofu pieces and fry until golden, about 5-7 minutes on both sides. While the tofu is frying, mix the soy sauce, sesame oil and sugar in a bowl.
• Once the tofu is fried, pour a mixture of soy sauce, sesame oil and sugar over it. Let it cook for about 1-2 minutes until thickened. Stir to coat the tofu in the sauce and caramelize.
• Transfer the finished tofu to serving plates with the noodles.
• Finally, add the sliced ​​carrot, pepper, cucumber, herbs and peanuts to the bowls. Pour the prepared and aged sauce over each portion and serve.

The magic of Vietnamese cuisine

Vietnamese cuisine is considered one of the healthiest in the world. Its charm lies not only in the use of South Asian light ingredients, but mainly in the consumption of appropriately chosen combinations of spices and fresh herbs, which greatly facilitate digestion.

The dining culture is also interesting. For many years, Vietnamese people did not have the habit of drinking with meals, but modern times have somewhat overshadowed this rule. Some families continue to adhere to this tradition and still observe the custom of drinking only a small amount of green tea, which is poured in small ceramic cups, with meals.

This tradition is related to the fact that if you drink a small amount of liquid with a meal, it prevents the dilution of gastric juices before eating, which, together with the herbs in the dishes, helps and speeds up digestion.

Vietnamese gastronomy also has a certain philosophical basis. Their gastronomy is governed by the five elements based on Traditional Chinese Medicine – sharp (iron), bitter (fire), sour (wood), sweet (earth), salty (water). It’s no wonder that their dishes are perfectly balanced with a sophisticated combination of flavors.

The difference between Bun Cha and Bun Bo Nam Bo

The biggest difference between the two dishes is the type of meat traditionally used in these dishes. Bún cha is a Vietnamese dish based on grilled pork belly . Belly=cha, rice noodles=bun.

Bún bò Nam Bộ is also from Vietnamese cuisine, but the basis is beef . Bún=noodles, bò=beef, Nam Bộ=the name of the former French colony in the south of Vietnam, Cochinchina. So the translation of this dish could be something like: “Noodles and beef from southern Vietnam”.