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.
Een origineel recept van Forkin
- Totale tijd
- 55 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 826 kcal
Allergeneninformatie: kan vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
pork patties
- 400 gpork mince, fatty
pork slices
- 200 gpork belly, thinly sliced
marinade
- 2 stshallot, finely minced
- 2 teentjegarlic, minced
- 6 elgluten-free fish sauce
- 2 elgluten-free soy sauce
- 2 elsugar
- 0,5 tlblack pepper, freshly ground
serving
- 200 grice vermicelli noodles
dipping sauce
- 1,5 kopjewater, warm
- 4 elgluten-free fish sauce
- 3 elsugar
- 3 ellime juice, freshly squeezed
- 2 elrice vinegar
- 1 teentjegarlic, minced
- 1 stthai chili, thinly sliced
- 0,5 stcarrot, julienned
- 0,5 stgreen papaya, julienned(optioneel)
fresh herbs and vegetables
- 200 glettuce, leafy, washed
- 0,5 kopjemint, fresh leaves
- 0,5 kopjecilantro, fresh leaves
- 0,5 kopjethai basil, fresh leaves(optioneel)
Keukengerei
grill · saucepan · colander · large bowl · grill pan
De bereidingswijze
Stap voor stap
- 1
Combine the minced shallot, minced garlic, gluten-free fish sauce, gluten-free soy sauce, sugar, and black pepper in a large bowl.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 20 min
Tip van de kok: 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.
Ongeveer 2 min
- 6
Stir in the minced garlic, sliced Thai chili, julienned carrot, and julienned green papaya (if using) into the dipping sauce.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 8 min
Tip van de kok: 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.
Ongeveer 6 min
Tip van de kok: 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.
Ongeveer 1 min
- 11
Serve with fresh lettuce, mint, cilantro, and Thai basil on the side.
Ongeveer 1 min
- 12
Pour the dipping sauce over the noodles and pork, or serve it on the side for dipping.
Ongeveer 1 min
Tip van de kok: Encourage diners to mix everything together before eating.
Per portie
Voedingswaarden
- Calorieën
- 826,2kcal
- Eiwit
- 30g
- Koolhydraten
- 70,9g
- Vet
- 48,6g
- Vezels
- 2,8g
- Suiker
- 19,1g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.