Western Cha - Vietnamese Pork and Noodle Frittata
Prep time
Cook time
Total time
A simple to make version of Bun Cha. A quick and easy family meal.
Recipe type: Main
Cuisine: Vietnamese
Serves: 4
  • 500 grams of lean minced pork
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sugar
  • 1 handful of coriander leaves chopped
  • 100 grams rice vermicelli noodles - cooked, and drained
  • 6-8 eggs lightly whisked
  • harissa paste to serve
  1. Set the oven to heat to 170 degrees
  2. Boil a jug and place the vermicelli into a bowl
  3. Cover with the boiling water and let the noodles sit for 2 minutes until they soften
  4. Drain the noodles and set aside
  5. In a separate bowl mix together the pork, soy sauce, sugar and fresh coriander
  6. In another bowl crack the eggs and lightly whisk
  7. In a quiche dish, or pie dish, lay out the noodles and then put the pork over the noodles. Spread out to achieve an even coverage
  8. Pour the eggs over the top of the noodles and the pork. If 6 eggs does not cover the top of the mix crack and whisk the additional ones and add them also. Use a fork to poke the mixture around so that the eggs seep through some of the mix and don't just sit on top.
  9. Place in the oven for approximately 25 minutes. It is cooked when the egg has set and the Cha has a lovely golden colour
  10. Serve with some harrissa paste and vegetables of choice
I have also modified this recipe by adding grated zucchini
You can buy Harissa from most good deli's or gourmet food stores, if you are unable to locate it substitute with a chilli paste, sauce or chilli jam
Recipe by A Fresh Legacy at https://afreshlegacy.net/western-cha/