Bun Cha Hanoi

About This Recipe

A Hanoi street food classic: smoky grilled pork meatballs and sliced belly served with cold rice vermicelli in a sweet-sour dipping broth.

Ingredients

Serves 4

• 500 gminced pork
• 300 grice vermicelli
• 3 tbspfish sauce
• 2 tbspsugar

Instructions

1. 1

   Form patties

   Mix pork with garlic, fish sauce, sugar, and pepper. Shape into small patties.

2. 2

   Grill

   Grill patties over high heat until charred and cooked through, about 10 minutes.

3. 3

   Make broth

   Combine warm water, fish sauce, sugar, lime juice, and sliced chilli for dipping broth.

4. 4

   Serve

   Serve patties with cold vermicelli, herbs, and dipping broth on the side.

Variations

• •

  Substitute chicken mince for a lighter version.

Storage

Store patties and broth separately in fridge up to 3 days.