A Singaporean Mum

Bun Cha is one of my favourite Vietnamese dishes. It’s a flavourful combination of fried pork, fresh vermicelli noodles, and a tangy dipping sauce that makes each bite deliciously satisfying. Traditionally served as a street food in Hanoi, it’s perfect for a fresh and vibrant meal!

Here’s how to make Bun Cha at home:

Ingredients

For the Pork

300g pork belly slices

20g rehydrated black fungus

2 cloves garlic, minced

1 tbsp fish sauce

1 tbsp oyster sauce

1 tsp sugar

½ tsp black pepper

1 tbsp vegetable oil

For the Noodles & Garnish

240g vermicelli noodles

Fresh herbs (mint, coriander, Thai basil)

Vietnamese Cha Gio (recipe here!)

For the Dipping Sauce (Nuoc Cham)

¼ cup fish sauce

¼ cup water

2 tbsp sugar

2 tbsp lime juice

1 tbsp white vinegar (optional: if you like it more sour)

1 clove garlic, minced

1 chili padi, sliced (optional: for heat)

Method

1. Prepare the Pork

• In a bowl, combine sauces with garlic.

• Add the sliced pork and black fungus to the marinade and mix well. Let it marinate for at least 30 minutes in the fridge.

2. Make the Dipping Sauce

• In a bowl, mix fish sauce, water, sugar, lime juice, white vinegar, minced garlic, and chili padi. Stir until the sugar dissolves. Taste and adjust sweetness or saltiness to your liking. Set aside.

3. Fry the Pork

• Fry the marinated pork until golden and cooked through.

4. Cook the Noodles

• Boil the vermicelli noodles according to the package instructions (about 4-5 minutes).

• Drain and rinse under cold water to stop cooking.

5. Assemble the Bun Cha

• Place a handful of noodles in each bowl.

• Arrange the fried pork on top of the noodles with Vietnamese Nem and fresh herbs.

• Drizzle the dipping sauce over the top or serve it on the side for dipping.

Enjoy your Bun Cha — a delicious and refreshing Vietnamese classic that’s easy to make at home!