A Vietnamese pork dish built on whole ingredients.

Servings: 4
Active time: 45 min
Total time: 1 h 30 min

Organic sourcing

Leafy greens and cucumbers are on the EWG Dirty Dozen, so sourcing these ingredients organic is beneficial. Herbs like mint and coriander also usually have pesticide residues.

Ingredients

• 500 g ground pork
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 1 tsp ground black pepper
• 1 packet rice vermicelli noodles
• 1 cucumber, thinly sliced
• 2 cups fresh herbs (coriander, mint, Thai basil)
• 1 lime, juiced
• 1 red chili, finely sliced
• 2 tbsp rice vinegar
• 2 cups leafy greens (lettuce or cabbage)
• to taste sea salt

Method

1. Combine the ground pork, fish sauce, sugar, honey, garlic, shallot, and black pepper in a bowl. Mix well and let marinate for 30 minutes.
2. Preheat the grill to medium-high heat. Shape the pork mixture into small patties.
3. Grill the pork patties for about 3-4 minutes on each side, until browned and cooked through.
4. Cook the rice vermicelli noodles according to package instructions and rinse under cold water. Drain well.
5. Prepare a dipping sauce by combining lime juice, rice vinegar, sliced chili, and sea salt in a small bowl. Adjust seasoning to taste.
6. Arrange the noodles, grilled pork patties, cucumber slices, herbs, and leafy greens on a serving platter.
7. Serve the bun cha with the dipping sauce on the side for drizzling over the noodles and pork.

Notes

• You can substitute fresh basil for Thai basil if unavailable.
• For added flavor, grill some spring onions alongside the pork.
• Make ahead: the pork patties can be prepared and marinated a day in advance.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Vietnamese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.