Vietnamese Noodle Salad with Pork Patties (Bún Cha)

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


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