Vietnamese Noodle Salad with Pork Patties (Bún Cha)

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


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