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Bún ch?



  • 500gm pork belly

  • 850gm pork mince

  • 4 tbs fish sauce

  • 4 cloves garlic, crushed

  • 2 shallots, finely chopped

  • 3 tsp caster sugar

  • 1 egg

  • 2 tbs chopped chives

  • 1 pkt vermicelli

  • 150gm bean sprouts

  • 1 butter lettuce or similar

  • 1 cup toasted crushed peanuts

  • 1 spring onion, sliced

  • Dipping Sauce

  • 1 clove garlic, chopped

  • 1 red chilli, deseeded and chopped

  • 1 cup of water

  • ½ cup fish sauce

  • ½ cup red-wine vinegar

  • ½ cup caster sugar


  • 1.

    To make the marinade, combine the fish sauce, garlic, shallots and sugar. Stir until the sugar has dissolved. Set aside.

  • 2.

    To prepare the pork belly, remove the rind and cut into 2cm diced pieces. Pour half of the marinade mixture over the pork, stir, cover with cling film and refrigerate for a minimum of 2 hours – overnight if you get the chance.

  • 3.

    For the pork patties, in a bowl combine the pork mince, remaining marinade, egg and chives. Mix well and form into an oval shape and flatten. Refrigerate for a minimum of 2 hours.

  • 4.

    For the dipping sauce combine all the ingredients in a large jar with a lid, shake and put to one side.

  • 5.

    Prepare the vermicelli by putting the noodles into a heat proof dish and cover with boiling hot water for about 5 minutes until just soft, drain and run under cold water.

  • 6.

    On a medium-hot bbq hotplate – or a charcoal grill if you have one, cook the pork belly pieces and patties until caramelised on the outside and your pork is cooked, approx. 8-10 minutes.

  • 7.

    To serve, divide the vermicelli between plates. Add pieces of pork and patties and arrange the bean sprouts, lettuce leaves and toasted peanuts. Give each person a small bowl of dipping sauce


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