Wild Game Bún Cha

Wild Game Bún Chả pairs grilled ground wild game patties with nước chấm, rice noodles, fresh herbs and pickled vegetables. Serve the components deconstructed so each person can customize the balance of broth, heat, and fresh toppings.

Wild game bun cha with meat patties, fresh herbs, dipping sauce and chopsticks.

1Food Prep30 min
2Grill Prep15 min
3The Cook10 min

Cooking for 4 people

Ingredients

1 lb.
ground wild game (20% fat)
1 tbsp
brown sugar
1 tbsp
fish sauce
2 tbsp
oyster sauce
2 tbsp
lemongrass, minced
2 cloves
garlic, minced
fresh ground pepper, to taste
2 tbsp
toasted rice powder (see note)
high-heat oil, as needed

Nước Chấm (Dipping Sauce)

¼ cup
lime juice (about 2 limes worth)
2 tbsp
fish sauce
2 tbsp
brown sugar
1 clove
garlic, minced
1
hot peppers (bird’s eye, etc.), minced
Boiling water for dilution (optional)

Sides & Toppings (optional)

Fresh herbs like cilantro, basil and mint—served whole and torn into bowls
Rice noodles, cooked
pickled vegetables like carrots, cucumbers or radish
lime wedges
extra chiles, sliced

1Food Prep

Note: If you can’t find toasted rice powder in your local grocery store, toast dry, glutinous (sticky) rice in a pan until browned and use a spice grinder or mortar and pestle to grind until fine.
In a bowl, mix ground meat, 1 tbsp. brown sugar, 1 tbsp. fish sauce, oyster sauce, lemongrass, 2-4 garlic cloves, and pepper until well combined.
Fold in the rice powder in the patty mixture until just incorporated.
Shape into slider-size flattened patties.
Allow patties to rest in fridge for at least 30 minutes before cooking.
While the meat is chilling, prepare sides and toppings as desired.
In another bowl, combine lime juice (about 2 limes worth), 2 tbsp. fish sauce, 2 tbsp. brown sugar, 1 garlic clove, and hot peppers for the nước chấm. Set aside.

2Grill Prep

- Start the grill. You can place the patties in a grill basket for easy flipping or cook directly on the grates. If cooking on grates, use a paper towel soaked in high-heat cooking oil to lightly grease the grates, and if using a grill basket, wipe that down with oil before placing patties inside.

Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 450°F

3The Cook

- Once grill is hot (around 450°F) and greased, cook patties for about 3 to 5 minutes on each side or until they reach an internal temperature of 160°F.
- Hanoi style (optional): Add a cup or so of boiling water to nước chấm in a serving bowl until you reach the desired broth dilution level and place patties in broth. Alternatively, you can serve the nước chấm on the side as a dipping sauce, not diluted.
- Enjoy with pickled vegetables, rice noodles, and plenty of fresh herbs, in a broth or on the side. You can even ditch the soup factor entirely and place all the ingredients in a big leafy green and eat it like a lettuce wrap!

Recipe created by Maggie Hudlow on behalf of MeatEater, recipe presented by Kingsford. Used with permission.