Bun Cha (Vietnamese Noodle Bowls with Pork Patties)

Packed with tender rice noodles, a bevy of fresh herbs, quick-pickled veggies, and plump pork patties, these bowls make for a refreshing supper. Shower everything with Red Boat’s tangy nuoc cham, and dig in! 

What You Get

Rice noodles 

Nuoc cham (Vietnamese dipping sauce) 

Daikon

Shredded carrots 

Scallions 

Cilantro 

Mint 

Ground pork (see note below) 

What You’ll Need

White wine vinegar or distilled white vinegar

Sugar

Salt and freshly ground pepper 

Vegetable oil 

Fish sauce or soy sauce 

Makes 4 servings

30 minutes active 

45 minutes total 

Step 1

Bring a pot of salted water to a boil. Set the noodles by the stove, but don’t add them yet. (They cook quickly.) In a bowl, combine 1 pouch of nuoc cham with ¼ cup water. Set aside.

Step 2 

In a bowl, combine ⅔ cup vinegar, ½ cup warm water, ¼ cup sugar, and ½ teaspoon salt, and whisk until the sugar and salt are dissolved. Cut the daikon into planks and then into thin strips (you should have about 2 cups). Add the daikon and 1½ cups shredded carrots and toss to combine. Set aside until softened, stirring occasionally, at least 15 minutes. 

Step 3 

Add the noodles to the boiling water and cook until tender, 3 minutes or according to package instructions. Drain and rinse the noodles under cold water until cool and toss with 1½ tablespoons vegetable oil.

Step 4

Slice about ⅓ cup of scallions. Separate about ⅓ of the cilantro into sprigs. Chop the rest of the cilantro, including some of the stems (you should have about ⅓ cup). Pick the mint and toss the stems. In a bowl, combine the ground pork, chopped cilantro, scallions, and 1 tablespoon fish sauce or soy sauce. Season with a few grinds of pepper and a pinch of salt. Mix together and shape into 8 patties. 

Step 5

In a large cast-iron skillet or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the pork patties and cook until golden brown and no longer pink at the center, about 3 minutes per side. 

Step 6 

Divide the noodles between bowls. Top with the pork patties and pinches of mint, cilantro, and the pickled carrots and daikon. Serve warm, with the nuoc cham for drizzling or dipping. 

Note: The pork may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost the pork same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. 

Contains: fish.