Bún Chả
Hanoi's iconic grilled pork dish, featuring smoky, caramelized pork patties and belly served in a sweet, savory, and tangy dipping sauce (nuoc cham) alongside fresh rice vermicelli noodles and a generous assortment of fresh herbs.
🧂 Ingredients
- 300 g Ground pork
- 300 g Pork belly(sliced about 0.5 cm thick)
- 60 ml Fish sauce(Good quality Vietnamese fish sauce)
- 3 tbsp Sugar(granulated)
- 4 cloves Garlic(minced)
- 2 medium Shallots(finely minced)
- 1/2 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 400 g Rice vermicelli noodles(dried)
- generous assortment Fresh herbs(such as mint, Thai basil, perilla leaves, cilantro, lettuce)
- for serving Pickled papaya and carrot (Đu đủ cà rốt ngâm)(optional, but traditional)
- for serving Chili peppers(sliced, optional)
- for serving Lime wedges(optional)
👨🍳 Instructions
- 1
Prepare the pork patties: In a medium bowl, combine the ground pork with half of the minced garlic, half of the minced shallots, 1 tbsp fish sauce, 1 tbsp sugar, 1/4 tsp black pepper, and 1 tbsp vegetable oil. Mix thoroughly until well combined and slightly sticky. Form into small, flattened patties, about 5 cm in diameter and 1.5 cm thick.
⏱️ 10 minutes - 2
Marinate the pork belly: In a separate bowl, toss the sliced pork belly with the remaining 1 tbsp fish sauce, 2 tbsp sugar, remaining minced garlic and shallots, 1/2 tsp black pepper, and 1 tbsp vegetable oil. Ensure each slice is well-coated. Let marinate for at least 2 hours at room temperature, or up to 4 hours in the refrigerator.
⏱️ 2 hours (minimum) - 3
Prepare the dipping broth (Nuoc Cham): In a medium bowl, whisk together 40 ml fish sauce, 2 tbsp sugar, and 120 ml warm water until the sugar is dissolved. Add the minced garlic and chili slices (if using). Taste and adjust seasoning; it should be a balance of sweet, sour (from lime, if added later), and salty. Set aside.
⏱️ 5 minutes - 4
Cook the noodles: Bring a large pot of water to a rolling boil. Add the dried rice vermicelli noodles and cook according to package directions until tender but still slightly firm (al dente), usually 5-8 minutes. Drain well and rinse briefly under cold water to prevent sticking. Divide the noodles among individual serving bowls.
⏱️ 10 minutes - 5
Grill the pork: Preheat your grill (charcoal is traditional and highly recommended for authentic smoky flavor) to medium-high heat (approximately 200-230°C / 400-450°F). Grill the pork patties and pork belly slices for about 4-6 minutes per side, or until nicely caramelized, slightly charred, and cooked through. The pork belly should be rendered and crispy, and the patties should be firm and browned. Avoid overcrowding the grill; cook in batches if necessary.
⏱️ 15 minutes - 6
Assemble and serve: Ladle the warm dipping broth into individual serving bowls, adding a few grilled pork patties and pork belly slices to each. Serve immediately with the prepared rice vermicelli noodles, a generous platter of fresh herbs, and optional pickled papaya/carrot, chili slices, and lime wedges on the side for guests to customize their bowls.
⏱️ 5 minutes
💡 Pro Tips
- ✓For authentic smoky flavor, use a charcoal grill. If using an indoor grill pan or broiler, you can add a pinch of smoked paprika to the marinade.
- ✓The dipping broth (nuoc cham) is key. Aim for a harmonious balance of sweet, salty, and tangy. Adjust sugar, fish sauce, and lime juice to your preference.
- ✓Prepare the pickled papaya and carrot (Đu đủ cà rốt ngâm) a few hours in advance for best results. Thinly slice papaya and carrot, then soak in a mixture of vinegar, sugar, and water.
- ✓Don't overcook the noodles; they should have a slight chew.
- ✓Fresh herbs are essential for cutting through the richness of the pork and adding brightness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add nem cua be (fried crab spring rolls) to the serving platter.
- Use a mix of leaner pork and fattier pork belly for different textures.
- For a vegetarian version, substitute firm tofu marinated and grilled.