Name: Grilled Bun Cha
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Ingredients: Marinade; 600 g pork belly; 100 ml water; 1 tsp lemongrass; 5 g five spice; 1 large onion; 5 garlic; 1 tbsp oyster sauce; 1 tbsp fish sauce; 4 tbsp brown sugar; 1 tsp sesame oil; ½ tsp salt; Nuoc Cham Sauce; 1 tbsp fish sauce; 1 tbsp rice vinegar; 1 tbsp lime juice; 2 tbsp hot water; 1 minced garlic; 1 ½ tbsp sugar; chili flakes

Bun cha is believed to have been created in the early 20th century and has since become an iconic and beloved dish in Vietnamese cuisine. The exact origin story of bun cha is not well-documented, but it is believed to have developed as a street food dish in Hanoi. Hanoi is known for its vibrant street food culture, and bun cha quickly gained popularity among locals and visitors alike. Bun cha is traditionally eaten by combining the noodles, grilled pork, and fresh herbs in a bowl and then dipping them into the nuoc cham sauce. The dish is known for its balance of flavors and textures, with the smoky and savory pork complemented by the freshness of the herbs and the tanginess of the dipping sauce.

Marinade

600 g pork belly

100 ml water

1 tsp lemongrass

5 g five spice(vietnamese version, not chinese)

1 large onion(sliced)

5 garlic(sliced)

1 tbsp oyster sauce

1 tbsp fish sauce

4 tbsp brown sugar

1 tsp sesame oil

½ tsp salt

Nuoc Cham Sauce

1 tbsp fish sauce

1 tbsp rice vinegar

1 tbsp lime juice

2 tbsp hot water

1 minced garlic

1 ½ tbsp sugar

chili flakes(optional)

Marinate at least 30 minutes before cooking.
Cook ideally over coal to achieve best the taste.
Serve with dipping sauce.