Fragrant, bold, and quick to prepare, this Vietnamese-inspired pork patties salad delivers explosive flavor without feeling heavy. A bright bed of crisp vegetables, fresh herbs, and tender rice noodles contrasts beautifully with savory grilled pork patties for a satisfying meal that’s perfect for busy weeknights.
Pork Patties
Vietnamese cuisine excels at balancing temperatures and textures—hot and cold, sweet and tangy, bright herbs and rich meat—and this dish shows that harmony at its best. The colorful vegetables and fragrant herbs make the salad feel light and lively, while the juicy pork patties bring deep, savory satisfaction.
At many restaurants Bún Chả is traditionally cooked over charcoal for a smoky finish, but you can easily make an excellent version at home even without a charcoal grill. This recipe includes options for charcoal, gas grill, a grill pan, or an air fryer so you can choose the method that works for you.
It’s a great make-ahead option, too: the patties freeze well and reheat quickly, letting you pull together a fresh salad and dinner in minutes. For gatherings, serve components separately so guests can assemble bowls, or plate generous portions already composed—both approaches work beautifully.
Bún Chả
Key to authentic flavor is nuoc cham, the tangy-sweet-spicy dipping sauce that doubles as a dressing. Fish sauce is essential in this sauce; while its aroma can be strong at first, it adds umami and depth that nothing else recreates. Use it sparingly at first if you’re new to it—once you taste it, you’ll understand why it’s a pantry staple in many kitchens.
Noodles are traditional with bún chả: very thin rice vermicelli are classic, but flat rice noodles or other rice noodles work well too. Cook the noodles according to package directions, then rinse thoroughly with icy water until chilled and drain well. Cold, slightly chewy noodles add a refreshing contrast to warm grilled meat.
Vietnamese Pork Patties
These patties are quick to mix and grill, and they freeze exceptionally well. Make a large batch on the weekend, portion them and freeze for speedy weeknight meals. Reheat a few patties, toss a salad and rice noodles together, and dinner is ready.
After grilling you can briefly toss the hot patties in some nuoc cham to coat them—this step is optional but delicious. Nuoc cham is wonderfully versatile: it’s a dressing for salads, a dipping sauce for spring rolls, and a flavor booster in other dishes. It’s simple to prepare and keeps in the fridge for weeks.
You’ll notice baking soda in the patty ingredients; this small addition raises the pH of the meat and helps keep the patties moist while allowing them to develop a good brown char.
If you like quick recipes with ground pork, these patties are a great base for lunches or bowls—pack a few patties with herbs and lettuce in a jar for an easy, portable salad.
Bún Chả – Vietnamese Pork Patties
Rebecca Lindamood
Ingredients
FOR THE NUOC CHAM:
- 3 tablespoons white sugar for clearest sauce or raw sugar (for best flavour)
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon rice wine vinegar
- 1/2 cup warm water
- 1 birds eye chili pepper seeded and finely chopped
- 3 cloves garlic peeled and minced
FOR THE PORK PATTIES:
- 1 pound ground pork
- 6 green onions thinly sliced, or a small shallot, peeled and minced
- 1 tablespoon fish sauce
- 2 teaspoons raw sugar or granulated white sugar
- 2 cloves garlic peeled and minced
- 1/2 teaspoon baking soda
- 2 teaspoons lemongrass paste optional
FOR THE SALAD:
- 8 ounces rice vermicelli or flat rice noodles See Notes
- 8 cups spring greens or torn butter or Boston lettuce
- 1 cup shredded or julienned carrot
- 1 cup fresh cilantro leaves See Notes!
- 1 cup fresh mint leaves
- 1 English cucumber thinly sliced with a vegetable peeler
- Sriracha optional
Instructions
TO MAKE THE NUOC CHAM
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Mix all nuoc cham ingredients together until sugar dissolves. Set aside. This sauce keeps in the refrigerator for up to three weeks.
TO MAKE THE PORK PATTIES
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Combine all patty ingredients by hand or with a mixer. Divide mixture into 12 equal portions, roll into balls, then flatten to 1/2-inch thick patties.
TO PREPARE THE GRILL/GRILL PAN/AIR FRYER
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CHARCOAL GRILL (preferred): Open bottom vent. Arrange coals on one side of the grill and heat until partially ashed.
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GAS GRILL: Turn burners to high, cover and preheat until hot, about 15 minutes.
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GRILL PAN: Lightly oil and heat over medium-high heat.
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AIR FRYER: Preheat to 400°F for 10 minutes.
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Oil the cooking grate, pan, or air fryer basket before cooking.
COOK PATTIES AS FOLLOWS:
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CHARCOAL GRILL: Cook directly over coals, covered with lid valve open, about 3–4 minutes per side or until nicely charred.
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GAS GRILL: Cook on the grate, covered, about 3–4 minutes per side or until well charred.
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GRILL PAN: Cook over medium-high heat 3–5 minutes per side until charred.
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AIR FRYER: Arrange patties in a single layer and air fry 8 minutes, flipping halfway. Work in batches if needed.
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Transfer hot patties to a bowl with some nuoc cham and gently toss to coat. Let rest 5 minutes.
TO ASSEMBLE THE SALAD:
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Divide greens among four plates or arrange on a platter. Tear cilantro and mint over the greens, then top with grated carrots and chilled rice noodles. Lift patties from the sauce and arrange on the salad. Serve with extra nuoc cham and optional sriracha for drizzling.
Notes
You can include thin, tender cilantro stems, but avoid woody thick stems for the best texture and flavor.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if precise values are required.
