Bun cha is the dish that made Hanoi famous (and the one Obama and Anthony Bourdain shared over a plastic stool). Caramelised, charcoal-grilled pork — both seasoned patties and slices of belly — is dunked into a warm, tangy fish-sauce broth, then eaten with cool rice vermicelli, a basket of fresh herbs and pickled vegetables. You build each bite yourself, and every one is sweet, sour, salty, smoky and fresh at once.
Why this recipe works
- Two cuts of pork — juicy minced patties plus thin pork belly give you both tenderness and crisp, fatty edges.
- Grill over high heat for char — the smoky caramelised edges are essential; a grill, grill pan or broiler all work.
- The broth is the dish — a balanced warm dipping sauce (nuoc cham) of fish sauce, sugar, lime, garlic and chili ties everything together; get this right and the rest follows.
Key ingredients
Pork shoulder (minced for patties) and pork belly (thinly sliced), rice vermicelli (bun), lots of fresh herbs, green papaya or carrot pickles, and a dipping broth built on fish sauce, sugar, lime, garlic and chili. Serve it with fresh spring rolls for a full Vietnamese spread. Full amounts in the recipe card below.
Tips from our kitchen
- Marinate the pork for at least 30 minutes (overnight is better) so it caramelises and stays juicy on the grill.
- Serve the dipping broth warm, not hot — it should be comfortable to dunk noodles into.
- Quick-pickle thin carrot and kohlrabi or green papaya in vinegar and sugar to add into the broth; the crunch and acidity are classic.
Frequently asked questions
What noodles are used in bun cha?
Thin round rice vermicelli, called “bun”. Cook them, rinse under cold water, and serve at room temperature.
Can I make it without a grill?
Yes — a grill pan or your oven’s broiler both give good char. Cook the pork close to the heat so it caramelises.
How is bun cha different from bun thit nuong?
Bun cha (a northern/Hanoi dish) serves the grilled pork in a bowl of warm dipping broth to assemble; bun thit nuong (southern) layers the pork over noodles and pours the sauce on top.
Bun Cha (Hanoi Grilled Pork with Noodles)
Ingredients
Method
- Mix the minced pork and the belly slices with the marinade fish sauce, sugar, garlic, shallots and pepper; rest at least 30 minutes.
- Shape the minced pork into small flat patties; keep the belly slices separate.
- Cook the rice vermicelli, rinse under cold water and drain; arrange the herbs and lettuce on a plate.
- Grill the patties and belly over high heat (grill, grill pan or broiler) until charred and caramelised, 3–4 minutes per side.
- Make the broth: dissolve the broth sugar in warm water, then stir in the fish sauce, lime juice, a little minced garlic and chili, and the pickled carrots.
- Add the hot grilled pork to bowls of warm broth. Serve with the noodles and herbs, dipping and assembling each bite.
