Bún Chả Hà Nội

🧂 Ingredients

• 300 g Ground pork(Look for pork with a good fat content (around 20-30%) for juicier patties.)
• 200 g Pork belly(Sliced thinly, about 2-3mm thick.)
• 2 tbsp Shallots(Finely minced.)
• 1 clove Garlic(Finely minced.)
• 2 tbsp Fish sauce(Good quality Vietnamese fish sauce.)
• 1 tsp Sugar
• 1/2 tsp Black pepper(Freshly ground.)
• 1 tbsp Vegetable oil
• 400 g Rice vermicelli noodles(Dried, thin rice vermicelli.)
• 2 cups Nuoc cham (dipping sauce)(This is the base sauce. Recipe typically includes fish sauce, sugar, water, lime juice, garlic, and chili.)
• 1 cup Pickled papaya and carrot (Đu đủ cà rốt ngâm)(Optional, but traditional. Thinly julienned papaya and carrot pickled in vinegar, sugar, and salt.)
• 1 bunch Fresh herbs(Assortment such as mint, Thai basil, perilla leaves, cilantro, and lettuce leaves.)
• 1-2 Chili(Optional, sliced for garnish or heat.)
• 2-3 cloves Garlic(Minced, for the dipping sauce.)
• 1 Lime(Juiced, for the dipping sauce.)

👨‍🍳 Instructions

1. 1

   Prepare the pork mixture for patties: In a bowl, combine ground pork, 1 tbsp minced shallots, 1/2 minced garlic clove, 1 tbsp fish sauce, 1/2 tsp sugar, and 1/4 tsp black pepper. Mix well with your hands until the mixture becomes slightly sticky, indicating it's well-combined. Form into small, flattened patties, about 1.5 inches in diameter and 1/2 inch thick.

   ⏱️ 10 minutes
2. 2

   Marinate the pork belly: In a separate bowl, toss the thinly sliced pork belly with the remaining 1 tbsp minced shallots, 1/2 minced garlic clove, 1 tbsp fish sauce, 1/2 tsp sugar, 1/4 tsp black pepper, and 1 tbsp vegetable oil. Ensure each slice is coated.

   ⏱️ 5 minutes
3. 3

   Marinate the pork: Cover both the pork patties and the marinated pork belly. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

   ⏱️ 4+ hours
4. 4

   Prepare the Nuoc Cham: While the pork marinates, prepare your dipping sauce. In a bowl, combine 2 cups of nuoc cham base (typically a mixture of fish sauce, sugar, water, and lime juice), add 2-3 cloves of minced garlic, and 1-2 sliced chilies (if using). Taste and adjust seasoning as needed – it should be a balance of savory, sweet, sour, and spicy.

   ⏱️ 10 minutes
5. 5

   Cook the vermicelli noodles: Bring a pot of water to a boil. Add the dried rice vermicelli noodles and cook according to package directions, usually about 5-8 minutes, until tender but not mushy. Drain thoroughly and rinse briefly under cold water to prevent sticking. Set aside.

   ⏱️ 10 minutes
6. 6

   Grill the pork: Preheat your grill (preferably charcoal for authentic flavor) to medium-high heat. Grill the pork patties and pork belly slices for about 4-6 minutes per side, or until they are cooked through, nicely caramelized, and slightly charred. The internal temperature of the pork patties should reach 71°C (160°F).

   ⏱️ 10-15 minutes
7. 7

   Assemble and serve: Ladle a generous amount of the warm nuoc cham into individual serving bowls. Add the grilled pork patties and pork belly slices directly into the sauce. Serve immediately with the cooked vermicelli noodles, a platter of fresh herbs, and the pickled papaya and carrot on the side. Diners can dip the noodles and herbs into the sauce with the meat.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For authentic flavor, grilling over charcoal is highly recommended. If using a stovetop, a cast-iron skillet or grill pan will work.
• ✓The pork patties should be cooked in the dipping sauce to absorb its flavor.
• ✓Don't overcook the vermicelli noodles; they should be tender but still have a slight bite.
• ✓Fresh herbs are crucial for the refreshing contrast to the rich pork and savory sauce.

🔄 Variations

• Add nem cua bể (crispy crab spring rolls) to the serving platter for a more substantial meal.
• Increase the quantity of pork patties or add other marinated meats like chicken or shrimp.
• For a spicier kick, add more chili to the dipping sauce or serve sliced fresh chilies on the side.

🥗 Nutrition

Per serving