1
Place 300g of thinly sliced bulgogi meat in a bowl, add 2 tbsp of fish sauce, 1 tbsp of oyster sauce, 1/2 tbsp of sugar, 1/2 tbsp of garlic, and black pepper, then mix well to marinate.
Vietnamese Meat Bun Cha
A classic Vietnamese dish served cold, featuring smoky grilled meat, a sweet and tangy sauce, and fresh vegetables.
Southeast AsianNoodles
📝 8 steps
What You'll Need
Thinly sliced bulgogi meat300g
Fish sauce2 tbsp (for meat marinade) + 6 tbsp (for sauce)
Oyster sauce1 tbsp
Sugar1/2 tbsp (for meat marinade) + 3 tbsp (for sauce)
Garlic1/2 tbsp
Black peppera pinch
Water2 cups
Vinegar3 tbsp
Perilla leavesas needed
Chicoryas needed
Lettuceas needed
Cheongyang chili peppera pinch
Minced garlica pinch
Rice noodlesfor 2 servings
Cooking winea pinch
Cooking oila pinch
Instructions
2
In another bowl, combine 2 cups of water, 6 tbsp of fish sauce, 3 tbsp of sugar, and 3 tbsp of vinegar, stirring well until the sugar dissolves to make the Bun Cha sauce.
3
Prepare the vegetables by cutting the perilla leaves, chicory, lettuce, Cheongyang chili pepper, and minced garlic into bite-sized pieces.
4
Heat cooking oil in a pan and stir-fry the marinated thinly sliced bulgogi meat over high heat until cooked.
5
Use a kitchen torch to sear the cooked bulgogi meat to add a smoky, charcoal-grilled flavor.
6
Boil the rice noodles in boiling water over high heat.
7
Drain the boiled rice noodles, rinse them in cold water, and drain again.
8
Serve the smoky bulgogi meat with the rice noodles, prepared vegetables, and the Bun Cha sauce.