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Vietnamese Hanoi bun cha grilled pork patties in fish-sauce broth with rice noodles and fresh herbs

Bun Cha (Hanoi Grilled Pork with Noodles)

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vietnamese
Ingredients Method Notes

Ingredients
  

  • 400 g minced pork shoulder
  • 300 g pork belly thinly sliced
  • 3 tbsp fish sauce for the marinade
  • 2 tbsp sugar for the marinade
  • 3 cloves garlic minced
  • 2 tbsp shallots minced
  • 1 tsp black pepper
  • 400 g rice vermicelli bun
  • 5 tbsp fish sauce for the broth
  • 4 tbsp sugar for the broth
  • 4 tbsp lime juice
  • 1.5 cups warm water
  • 2 carrots thinly sliced and pickled
  • 1 bunch mixed herbs lettuce, mint, cilantro, perilla

Method
 

  1. Mix the minced pork and the belly slices with the marinade fish sauce, sugar, garlic, shallots and pepper; rest at least 30 minutes.
  2. Shape the minced pork into small flat patties; keep the belly slices separate.
  3. Cook the rice vermicelli, rinse under cold water and drain; arrange the herbs and lettuce on a plate.
  4. Grill the patties and belly over high heat (grill, grill pan or broiler) until charred and caramelised, 3–4 minutes per side.
  5. 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.
  6. Add the hot grilled pork to bowls of warm broth. Serve with the noodles and herbs, dipping and assembling each bite.

Notes

Balance the broth to taste — it should be a gentle sweet-sour, not too salty. Dilute with a splash more water if it's too strong.