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A healthy take on bun cha, using buckwheat noodles and a low-sugar sauce with lots of vegetables. Try this elephant-style buckwheat noodle bun cha when you're craving Vietnamese flavors!
Boil buckwheat noodles in boiling water, then rinse under cold water.
Slice pork shoulder thinly and marinate with garlic, sugar, fish sauce, and pepper.
Heat cooking oil in a pan and grill the pork slices until golden.
Mix fish sauce, lime juice, sugar, minced garlic, water, and chili to prepare the bun cha sauce.
Julienne assorted vegetables such as lettuce, cucumber, carrot, and perilla leaves.
Place the buckwheat noodles, grilled pork, and vegetables in a bowl, and serve with the bun cha sauce.
