Bún Chả Hà Nội

About This Recipe

Bún Chả is the soul of Hanoi street food — caramelized grilled pork patties and smoky pork belly served in a tangy, sweet, savory dipping sauce alongside vermicelli rice noodles, lettuce, mint, basil, and perilla leaves. Each bite is a balance of charred meat, fresh herbs, soft noodles, and bright sauce. It famously gained international fame after President Obama dined at a Hanoi street stall.

Ingredients

Serves 4

• 400 gground pork
• 400 gpork belly, sliced thin
• 300 grice vermicelli (bún)
• 4 clovesgarlic, minced
• 3shallots, minced
• 3 tbspfish sauce
• 2 tbspsugar
• 1 tbsphoney
• 1 tbspblack pepper
• 1/2 cuprice vinegar
• 1/4 cupsugar (for dipping sauce)
• 3 tbspfish sauce (for dipping sauce)
• 1lime, juiced
• 1 smallcarrot, julienned
• 1 smallgreen papaya or daikon, julienned
• 2Thai chilies, sliced
• 1 headlettuce, leaves separated
• fresh mint, basil, perilla leaves

Instructions

1. 1

   Marinate pork

   Mix ground pork and sliced belly with garlic, shallots, fish sauce, sugar, honey, and pepper. Marinate 30 minutes.

2. 2

   Make dipping sauce

   Combine warm water (1 cup), rice vinegar, sugar, fish sauce, lime juice, garlic, and chilies. Add julienned carrot and papaya.

3. 3

   Form patties

   Form ground pork into small flat patties.

4. 4

   Grill

   Grill patties and pork belly over charcoal or under broiler until charred and caramelized, 8-10 minutes per side.

5. 5

   Cook noodles

   Cook rice vermicelli per package, drain, rinse with cold water.

6. 6

   Serve

   Place noodles, herbs, lettuce, and grilled meats on platter. Each diner dips noodles and meats into sauce bowls.

Variations

• •

  Add fried spring rolls (chả giò) on the side.

• •

  Use chicken thighs for a lighter version.

Storage

Best eaten fresh. Cooked meat can be refrigerated 2 days.

Frequently Asked Questions