Vietnamese Noodle Salad with Pork Patties (Bún Cha)

Vietnamese Noodle Salad with Pork Patties (Bún Cha)
Photo by Scott Phillips


  • ½ cup very thin carrot strips (julienne)
  • 3 tsp. granulated sugar
  • 5 small or 4 large scallions, thinly sliced
  • 1 tsp. red-wine vinegar
  • Freshly ground black pepper
  • 1-½ tsp. fish sauce
  • 1 cup roughly chopped fresh cilantro
  • + 7 more ingredients
    • Vietnamese Dipping Sauce (nuoc cham)
    • ½ cup very thin daikon radish or jícama strips (julienne)
    • 8 or 9 oz. rice vermicelli noodles (thin rice sticks)
    • 6 large leaves romaine lettuce, torn into bite-size pieces
    • 1 lb. ground pork (ask the butcher for coarsely ground pork butt)
    • 1 cup roughly chopped fresh mint
    • Kosher salt

Soak the rice vermicelli in a large bowl of warm water for 15 min. Meanwhile, bring about 2 quarts water and 1 tsp. kosher salt to a boil in a large saucepan over high heat. Drain the noodles and add them to the boiling water, stirring with chopsticks to gently separate the strands. When the wate...

View full recipe at Fine Cooking


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