Paleo Bun Cha
Experience the vibrant flavors of Vietnam reimagined with this Paleo Bun Cha recipe, a healthy twist on the classic dish. Featuring perfectly grilled pork patties and marinated pork belly, this dish delivers a rich, smoky depth complemented by a refreshing zucchini noodle salad infused with fresh herbs like mint, cilantro, and basil. Sweetened naturally with honey and seasoned with fish sauce and coconut aminos, it's both paleo-friendly and packed with umami goodness. Served over crisp romaine lettuce leaves and garnished with lime juice and thinly sliced chili, this recipe is an irresistible blend of savory, tangy, and fresh flavors. Ready in under an hour, it's perfect for a quick yet indulgent meal that’s gluten-free, dairy-free, and bursting with authentic Vietnamese flair.
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Recipe Information
Ingredients
- 500 grams ground pork
- 250 grams pork belly, thinly sliced
- 2 tablespoons honey
- 3 tablespoons fish sauce
- 3 tablespoons coconut aminos
- 4 cloves garlic, minced
- 2 medium shallots, minced
- 1 teaspoon ground black pepper
- 3 large zucchini, spiralized
- 1 cup fresh mint, chopped
- 1 cup fresh cilantro, chopped
- 0.5 cup fresh basil, chopped
- 1 small red chili, thinly sliced
- 2 whole lime, juiced
- 2 tablespoons coconut oil
- 8 whole romaine lettuce leaves
Instructions
In a large mixing bowl, combine ground pork, half of the minced garlic, half of the minced shallots, 1 tablespoon of honey, 2 tablespoons of fish sauce, 1 tablespoon of coconut aminos, and ground black pepper. Mix well until all ingredients are fully incorporated.
Shape the pork mixture into small patties, about 8-10 patties depending on the size.
In another bowl, combine the pork belly slices with the remaining honey, fish sauce, coconut aminos, garlic, and shallots. Mix well to coat the pork belly evenly with the marinade.
Heat a grill pan or a barbecue over medium heat. Grease the surface with coconut oil using a paper towel.
Grill the pork patties and pork belly slices, turning occasionally, until they are cooked through and have a nice char—about 4-5 minutes for patties and 3-4 minutes for pork belly per side.
While the meat is grilling, prepare the salad by tossing spiralized zucchini, fresh mint, cilantro, basil, red chili, and lime juice in a large bowl until well mixed.
To serve, place a few lettuce leaves on a plate as a base. Top with grilled pork patties and pork belly, then add a generous portion of the zucchini salad on top.
Optionally, serve with additional lime wedges for squeezing, and enjoy your healthy, flavorful Paleo Bun Cha!
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 19.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1331 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
