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Vietnamese Grilled Pork Patties with Rice Noodles ~ Bun Cha

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These Vietnamese grilled pork barrel patties with rice noodles, or bun cha, from America ’ s Test Kitchen combine a blue fish sauce and lime juice sauce with cool rice noodles, crunchy vegetables, and grilled pork barrel for an outstanding version of traditional vietnamese menu .

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Reading: Vietnamese Grilled Pork Patties with Rice Noodles ~ Bun Cha

Anyone who ’ s experienced the collision of textures, temperatures, and tastes of vietnamese bun, or rice attic dishes, knows well the allure. If you have yet to experience it, these smoky Vietnamese grilled pork barrel patties make a identical able introduction. They ’ re from America ’ second Test Kitchen and come ohio then close to approximating what we ’ ve experienced in countless vietnamese restaurants. –Renee Schettler Rossi

Why is there baking soda in these pork patties?

The bake pop alters the ph of the recipe, which in turn ( due to chemical reactions we won ’ metric ton bore you with ) helps the protein in the pork barrel retain moisture and remain tender preferably than tighten and turn bad when exposed to intense heat. What results is tender pork barrel patties that are done in bare minutes .

Vietnamese Grilled Pork Patties with Rice Noodles | Bun Cha

These Vietnamese grilled pork barrel patties with rice noodles, or bun cha, from America ’ south Test Kitchen combine a piquant fish sauce and linden juice sauce with cool rice noodles, crunchy vegetables, and grilled pork barrel for an great translation of traditional vietnamese fare. America’s Test Kitchen

Prep

Total

Entrees

Vietnamese

servings

589

kcal

No ratings evenPrint Recipe

Ingredients

For the rice noodles and salad

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8 ounces dried rice vermicelli
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1 point ( 8 ounces ) Boston lettuce torn into bite-size pieces
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1 english cucumber peeled if desired, quarter lengthways, seeded, and thinly sliced on the solidus
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1 cup fresh coriander leaves and stems
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1 cup fresh mint leaves torn if large

For the sauce

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1 small Thai chili pepper ( or substitute another chili pepper ) stemmed and minced, seeded if desired
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3 tablespoons granulated boodle
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1 garlic cleave minced
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2/3 cup hot water
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5 tablespoons fish sauce
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1/4 cup calcium oxide juice ( from 2 limes )

For the pork patties

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1 bombastic shallot minced
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1 tablespoon fish sauce
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1 1/2 teaspoons granulated sugar
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1/2 teaspoon baking pop
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1/2 teaspoon impertinently ground black pepper

Read more: Bún Chả Giò Chay (Vietnamese Noodles and Spring Rolls Bowls)
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1 pound ground pork
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oil for the grill grate

Directions

Make the rice noodles and salad

In a large pot over high heat, bring 4 quarts water to boil. Stir in the rice noodles and cook according to package directions until tender.
Drain the noodles and rinse under cold running water until cool. Drain the noodles, spread them on a large plate or rimmed baking sheet, and let stand at room temperature until dry.
Arrange the lettuce, cucumber, cilantro, and mint separately on a large platter and refrigerate until needed.

Make the sauce

Using mortar and pestle ( or on a cutting board using the bland side of chef ’ s knife ), mash the chili pepper, 1 tablespoon boodle, and garlic to create a paste . ☞TESTER TIP : If you don ’ thymine care for things hot, manipulation less than the entire chili pepper .
Scrape the paste into a medium bowl and add hot water and 2 tablespoons sugar and stir until the sugar dissolves. Stir in the fish sauce and lime juice.

Make the pork patties

In a medium bowl, combine the shallot, pisces sauce, carbohydrate, baking pop, and pepper. Add the pork and mix until well combined. Shape the pork barrel mix into 12 patties, each about 2 1/2 inches ( 6 curium ) wide and 1/2 inch ( 12 millimeter ) thick, and home on a rim broil sheet . ☞TESTER TIP : If your patties seem cushy and a little gluey, slip them in the deep-freeze for about 10 minutes before grilling or pan-searing to make them easier to handle .
If using a stovetop, place a cast-iron or non-stick skillet over medium-high heat until hot. If using a gas grill, lightly oil the grate and heat the grill over high until very hot, 10 to 15 minutes. If using a charcoal grill, open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour them evenly over half of grill. Lightly oil the grate and set it in place. Cover the grill, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
Cook the patties until charred to your liking and cooked through, 3 to 5 minutes per side. If using a gas grill, cover the grill. If using a charcoal grill, place them directly over the coals.
Transfer the patties to the bowl with the sauce and gently toss to coat. Let rest for 5 minutes.
Transfer the patties to a platter, reserving the sauce on the side. Pass the noodles, salad platter, sauce, and pork patties separately and let everyone create their own plate.

Print Recipe

Show Nutrition

Serving:

portion

Calories:

589

kcal

(29%)

Carbohydrates:

(22%)

Protein:

(48%)

Fat:

(38%)

Saturated Fat:

(56%)

Polyunsaturated Fat:

Monounsaturated Fat:

Cholesterol:

(27%)

Sodium:

2434

(106%)

Potassium:

697

(20%)

Fiber:

(13%)

Sugar:

(16%)

Vitamin A:

962

(19%)

Vitamin C:

(35%)

Calcium:

(9%)

Iron:

(17%)

Recipe Testers’ Reviews

in the first place published July 23, 2020 Recipe © 2020 America ’ second Test Kitchen. Photo © 2020 Carl Tremblay. All rights reserved. All materials used with permission. If you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We ‘d love to see your creations on Instagram, Facebook, and Twitter .