1 Pork Noodle Salad: Bun Cha

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About
Preparation: 10 Minutes


  • 250 g (9 oz) dried rice vermicelli noodles
  • 1 quantity grilled imperial pork patties
  • 1 handful of dill
  • 1 handful of mint leaves
  • 1 handful of coriander (cilantro) leaves
  • 1 handful of Thai basil leaves
  • Fried Shallots & Garlic and Chilli Lime Dipping Sauce


Put the noodles in a bowl, cover with warm water and soak for 3-5 minutes or until al dente, then drain. Using kitchen scissors, cut the noodles into shorter pieces and divide them among 4-6 bowls. Top with grilled pork patties, a selection of herbs, Pickled Carrots and a sprinkling of Fried Shallots & Garlic. Serve with the Chilli Lime Dipping Sauce to pour over.