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.
En original opskrift af Forkin
- Tid i alt
- 55 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 826 kcal
Allergenoplysninger: kan indeholde fisk, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
pork patties
- 400 gpork mince, fatty
pork slices
- 200 gpork belly, thinly sliced
marinade
- 2 stk.shallot, finely minced
- 2 fedgarlic, minced
- 6 spsk.gluten-free fish sauce
- 2 spsk.gluten-free soy sauce
- 2 spsk.sugar
- 0,5 tsk.black pepper, freshly ground
serving
- 200 grice vermicelli noodles
dipping sauce
- 1,5 kopwater, warm
- 4 spsk.gluten-free fish sauce
- 3 spsk.sugar
- 3 spsk.lime juice, freshly squeezed
- 2 spsk.rice vinegar
- 1 fedgarlic, minced
- 1 stk.thai chili, thinly sliced
- 0,5 stk.carrot, julienned
- 0,5 stk.green papaya, julienned(valgfrit)
fresh herbs and vegetables
- 200 glettuce, leafy, washed
- 0,5 kopmint, fresh leaves
- 0,5 kopcilantro, fresh leaves
- 0,5 kopthai basil, fresh leaves(valgfrit)
Udstyr
grill · saucepan · colander · large bowl · grill pan
Fremgangsmåde
Trin for trin
- 1
Combine the minced shallot, minced garlic, gluten-free fish sauce, gluten-free soy sauce, sugar, and black pepper in a large bowl.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 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.
Ca. 20 min.
Kokkens note: 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.
Ca. 2 min.
- 6
Stir in the minced garlic, sliced Thai chili, julienned carrot, and julienned green papaya (if using) into the dipping sauce.
Ca. 1 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 8 min.
Kokkens note: 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.
Ca. 6 min.
Kokkens note: 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.
Ca. 1 min.
- 11
Serve with fresh lettuce, mint, cilantro, and Thai basil on the side.
Ca. 1 min.
- 12
Pour the dipping sauce over the noodles and pork, or serve it on the side for dipping.
Ca. 1 min.
Kokkens note: Encourage diners to mix everything together before eating.
Pr. portion
Næringsindhold
- Kalorier
- 826,2kcal
- Protein
- 30g
- Kulhydrat
- 70,9g
- Fedt
- 48,6g
- Kostfibre
- 2,8g
- Sukker
- 19,1g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.