Bun Cha (Gluten-Free)
This recipe offers a gluten-free take on the classic Vietnamese Bun Cha, featuring tender grilled pork patties and slices of marinated pork belly served over vermicelli noodles. It's accompanied by a vibrant dipping sauce and fresh herbs for a balanced and flavorful meal.
Una recepta original de Forkin
- Temps total
- 55 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 826 kcal
Informació sobre al·lèrgens: pot contenir peix i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
pork patties
- 400 gpork mince, fatty
pork slices
- 200 gpork belly, thinly sliced
marinade
- 2 ushallot, finely minced
- 2 gragarlic, minced
- 6 csgluten-free fish sauce
- 2 csgluten-free soy sauce
- 2 cssugar
- 0,5 ctblack pepper, freshly ground
serving
- 200 grice vermicelli noodles
dipping sauce
- 1,5 tassawater, warm
- 4 csgluten-free fish sauce
- 3 cssugar
- 3 cslime juice, freshly squeezed
- 2 csrice vinegar
- 1 gragarlic, minced
- 1 uthai chili, thinly sliced
- 0,5 ucarrot, julienned
- 0,5 ugreen papaya, julienned(opcional)
fresh herbs and vegetables
- 200 glettuce, leafy, washed
- 0,5 tassamint, fresh leaves
- 0,5 tassacilantro, fresh leaves
- 0,5 tassathai basil, fresh leaves(opcional)
Estris
grill · saucepan · colander · large bowl · grill pan
Elaboració
Pas a pas
- 1
Combine the minced shallot, minced garlic, gluten-free fish sauce, gluten-free soy sauce, sugar, and black pepper in a large bowl.
Uns 2 min
- 2
Divide the marinade in half. Add the pork mince to one half and mix well. Form into small patties, about 1-inch thick.
Uns 5 min
Nota de cuina: Wet your hands slightly to prevent the pork from sticking.
- 3
Add the thinly sliced pork belly to the other half of the marinade and toss to coat.
Uns 2 min
- 4
Marinate both the pork patties and pork belly for at least 20 minutes at room temperature, or up to several hours in the refrigerator.
Uns 20 min
Nota de cuina: For best flavor, marinate for at least an hour.
- 5
Prepare the dipping sauce by combining warm water, gluten-free fish sauce, sugar, lime juice, and rice vinegar in a bowl. Stir until the sugar dissolves.
Uns 2 min
- 6
Stir in the minced garlic, sliced Thai chili, julienned carrot, and julienned green papaya (if using) into the dipping sauce.
Uns 1 min
Nota de cuina: Adjust chili to your spice preference.
- 7
Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
Uns 5 min
Nota de cuina: Do not overcook the noodles; they should be al dente.
- 8
Preheat a grill or a grill pan over medium-high heat. Grill the pork patties for 3-4 minutes per side, until cooked through and nicely charred.
Uns 8 min
Nota de cuina: Ensure the internal temperature reaches 160°F (71°C).
- 9
In the same pan or on the grill, cook the pork belly slices for 2-3 minutes per side, until crispy and cooked through.
Uns 6 min
Nota de cuina: Watch carefully as pork belly can burn quickly due to its fat content.
- 10
To serve, arrange the cooked vermicelli noodles, grilled pork patties, and pork belly slices in individual bowls.
Uns 1 min
- 11
Serve with fresh lettuce, mint, cilantro, and Thai basil on the side.
Uns 1 min
- 12
Pour the dipping sauce over the noodles and pork, or serve it on the side for dipping.
Uns 1 min
Nota de cuina: Encourage diners to mix everything together before eating.
Per ració
Nutrició
- Calories
- 826,2kcal
- Proteïnes
- 30g
- Hidrats de carboni
- 70,9g
- Greixos
- 48,6g
- Fibra
- 2,8g
- Sucre
- 19,1g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover pork and noodles separately in airtight containers in the refrigerator.
Reheat pork patties and slices gently in a pan or microwave. Noodles are best served at room temperature or slightly warmed.