Authentic Bun Cha Hanoi
A quintessential Vietnamese street food featuring grilled pork patties and belly served in a warm dipping sauce with rice noodles and fresh herbs.
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Ingredients
- 500 g Pork shoulder, minced
- 300 g Pork belly, thinly sliced
- 4 tbsp Fish sauce
- 3 tbsp Sugar
- 2 tbsp Shallots, minced
- 2 tbsp Garlic, minced
- 1 tbsp Caramel sauce (Nuoc Mau)
- 400 g Dried rice vermicelli noodles
- 1 cup Green papaya or Kohlrabi, sliced
- 1/2 cup Carrot, sliced
- 2 cups Fresh herbs (Mint, Perilla, Thai Basil)
- 2 tbsp Rice vinegar
Instructions
- 1
Marinate the minced pork and pork belly separately with fish sauce, sugar, caramel sauce, minced shallots, and half the garlic for at least 30 minutes.
- 2
Prepare the quick-pickled vegetables by mixing the sliced papaya and carrots with vinegar, sugar, and a pinch of salt; let sit for 20 minutes.
- 3
Form the minced pork into small, flat circular patties about 2 inches in diameter.
- 4
Grill the pork patties and pork belly slices over charcoal until charred and cooked through, or use a broiler/grill pan as an alternative.
- 5
Prepare the dipping sauce by combining 1 cup warm water, 3 tbsp fish sauce, 2 tbsp sugar, 1 tbsp vinegar, and the remaining minced garlic and chili.
- 6
Cook the rice vermicelli noodles according to package instructions, drain, and set aside in small bundles.
- 7
Assemble by placing the grilled meats directly into individual bowls of the warm dipping sauce.
- 8
Serve the meat-filled sauce bowls alongside the plates of noodles, fresh herbs, and the pickled vegetables.
Nutrition per Serving
650
Calories
32g
Protein
78g
Carbs
24g
Fat
4g
Fiber
15g
Sugar
1450mg
Sodium
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