Raymon Kim's Meat-Laden Bun Cha

• grilling pork slices 300g
• ground pork 200g
• rice noodles (thinnest type) 2 servings
• lettuce, cilantro, Thai basil to taste
• radish 1/4 piece
• carrot 1/3 piece
• nuoc mam sauce base (6 tbsp sugar, 6 tbsp fish sauce, 2 tbsp vinegar, 2 tbsp lime juice, 3 cloves minced garlic, to taste Vietnamese chili)
• water for sauce 1/2 cup
• meatball seasoning (1 tbsp minced garlic, 2 tbsp chopped green onion, a little minced Thai basil, 1 tsp oyster sauce, 1 tsp sugar, a pinch of salt)

Recipe 🍳

Cooking tips 💡

• When shaping the meatballs, press the center slightly with your fingertip to create a small indentation—this helps the meatballs cook evenly without bursting during grilling.
• To capture authentic Vietnamese flavors, include Thai basil alongside cilantro—it adds a distinctive aromatic depth.

Recommended for 🙋

• ⭐Those who want to enjoy a hearty, high-value version of the charcoal-grilled, meat-loaded bun cha typically served at Southeast Asian restaurants at home.
• ⭐People who love fresh, light dishes with rice noodles, meat, and herb vegetables soaked in a tangy-sweet fish sauce.