Bun cha is a deconstructed bowl — grilled pork sits in a warm sweet-sour dipping sauce (nuoc cham) that you dunk noodles and herbs into. The pork should be charred hard over high heat; the smoke is half the flavor.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min
Cook15 min
Makes4 servings
CuisineVietnamese
Cost$$
Gluten-freeDairy-free
Contains fish
The Ingredients — and where to get them
Cook for4servings
Ground and sliced pork
A mix of patties and sliced belly gives two textures; fat is essential for the char.
Can you make Bun Cha in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Bun Cha? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Bun Cha ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Bun Cha gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Bun Cha vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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