Bun Cha Hanoi
Bun Cha Hanoi
Ingredients
For the Pork Patties (Cha)
- 1 pound ground pork, preferably 70/30 or 80/20 fat content
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking soda
- 1 tablespoon vegetable oil
For the Grilled Pork Belly (Thit Nuong)
- 1/2 pound pork belly, sliced thinly, about 1/8-inch thick
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/2 shallot, finely minced
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1/2 tablespoon vegetable oil
For the Dipping Sauce (Nuoc Cham)
- 1/4 cup fish sauce
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 Thai bird chili, thinly sliced (or more, to taste)
- 1/4 cup carrot, julienned or finely shredded
- 1/4 cup green papaya, julienned or finely shredded (optional)
For Serving
- 8 ounces vermicelli rice noodles
- 1 head lettuce leaves, such as butter lettuce or green leaf
- 1/2 cup fresh mint, leaves
- 1/2 cup fresh cilantro, leaves
- 1/4 cup perilla leaves, (optional)
- 1 cup bean sprouts
- 2 tablespoons fried garlic, for garnish (optional)
- 2 tablespoons chopped peanuts, for garnish (optional)
Instructions
- 1
Prepare the Pork Patties (Cha): In a medium bowl, combine the ground pork, minced shallot, minced garlic, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon baking soda. Mix well with your hands until all ingredients are evenly distributed and the mixture is slightly sticky. Form the mixture into small, flat patties, about 1 1/2 inches in diameter and 1/2 inch thick. Place on a plate, cover, and refrigerate for at least 30 minutes, or up to 1 hour.
⏱️ 10 min
- 2
Marinate the Pork Belly (Thit Nuong): In a separate bowl, combine the thinly sliced pork belly, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, 1/2 minced shallot, 1 minced garlic clove, 1/4 teaspoon black pepper, and 1/2 tablespoon vegetable oil. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
⏱️ 5 min
- 3
Make the Dipping Sauce (Nuoc Cham): In a small saucepan, combine 1/2 cup water and 1/4 cup granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly. Once cooled, stir in 1/4 cup fish sauce, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 2 minced garlic cloves, and the sliced Thai bird chili. Add the julienned carrot and green papaya (if using). Taste and adjust seasoning as needed (more sugar for sweetness, more lime for tartness, more chili for heat). Set aside.
⏱️ 10 min
- 4
Cook the Vermicelli Noodles: Bring a pot of water to a boil. Add the vermicelli rice noodles and cook according to package directions, usually 3-5 minutes, until tender but still firm. Drain the noodles and rinse thoroughly with cold water to prevent sticking. Set aside.
⏱️ 5 min - 5
Grill the Pork: Preheat your grill to medium-high heat (about 375-400°F). Lightly brush the grill grates with vegetable oil. Grill the pork patties for 3-4 minutes per side, or until cooked through and nicely charred. Grill the pork belly slices for 2-3 minutes per side, or until crispy and caramelized. Remove from grill and set aside.
⏱️ 15 min•🌡️ 375
- 6
Assemble and Serve: Arrange the cooked vermicelli noodles, grilled pork patties, grilled pork belly, lettuce leaves, fresh mint, cilantro, perilla leaves (if using), and bean sprouts on a large platter. To eat, place some noodles, pork, and herbs into a lettuce leaf, roll it up, and dip into the Nuoc Cham sauce. Alternatively, place noodles and pork into a bowl, pour a generous amount of Nuoc Cham over it, and top with fresh herbs. Garnish with fried garlic and chopped peanuts, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bun Cha Hanoi
For the Pork Patties (Cha)
- 1 pound ground pork, preferably 70/30 or 80/20 fat content
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking soda
- 1 tablespoon vegetable oil
For the Grilled Pork Belly (Thit Nuong)
- 1/2 pound pork belly, sliced thinly, about 1/8-inch thick
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/2 shallot, finely minced
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1/2 tablespoon vegetable oil
For the Dipping Sauce (Nuoc Cham)
- 1/4 cup fish sauce
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 Thai bird chili, thinly sliced (or more, to taste)
- 1/4 cup carrot, julienned or finely shredded
- 1/4 cup green papaya, julienned or finely shredded (optional)
For Serving
- 8 ounces vermicelli rice noodles
- 1 head lettuce leaves, such as butter lettuce or green leaf
- 1/2 cup fresh mint, leaves
- 1/2 cup fresh cilantro, leaves
- 1/4 cup perilla leaves, (optional)
- 1 cup bean sprouts
- 2 tablespoons fried garlic, for garnish (optional)
- 2 tablespoons chopped peanuts, for garnish (optional)
Instructions
- 1
Prepare the Pork Patties (Cha): In a medium bowl, combine the ground pork, minced shallot, minced garlic, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon baking soda. Mix well with your hands until all ingredients are evenly distributed and the mixture is slightly sticky. Form the mixture into small, flat patties, about 1 1/2 inches in diameter and 1/2 inch thick. Place on a plate, cover, and refrigerate for at least 30 minutes, or up to 1 hour.
⏱️ 10 min - 2
Marinate the Pork Belly (Thit Nuong): In a separate bowl, combine the thinly sliced pork belly, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, 1/2 minced shallot, 1 minced garlic clove, 1/4 teaspoon black pepper, and 1/2 tablespoon vegetable oil. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
⏱️ 5 min - 3
Make the Dipping Sauce (Nuoc Cham): In a small saucepan, combine 1/2 cup water and 1/4 cup granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly. Once cooled, stir in 1/4 cup fish sauce, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 2 minced garlic cloves, and the sliced Thai bird chili. Add the julienned carrot and green papaya (if using). Taste and adjust seasoning as needed (more sugar for sweetness, more lime for tartness, more chili for heat). Set aside.
⏱️ 10 min - 4
Cook the Vermicelli Noodles: Bring a pot of water to a boil. Add the vermicelli rice noodles and cook according to package directions, usually 3-5 minutes, until tender but still firm. Drain the noodles and rinse thoroughly with cold water to prevent sticking. Set aside.
⏱️ 5 min - 5
Grill the Pork: Preheat your grill to medium-high heat (about 375-400°F). Lightly brush the grill grates with vegetable oil. Grill the pork patties for 3-4 minutes per side, or until cooked through and nicely charred. Grill the pork belly slices for 2-3 minutes per side, or until crispy and caramelized. Remove from grill and set aside.
⏱️ 15 min•🌡️ 375 - 6
Assemble and Serve: Arrange the cooked vermicelli noodles, grilled pork patties, grilled pork belly, lettuce leaves, fresh mint, cilantro, perilla leaves (if using), and bean sprouts on a large platter. To eat, place some noodles, pork, and herbs into a lettuce leaf, roll it up, and dip into the Nuoc Cham sauce. Alternatively, place noodles and pork into a bowl, pour a generous amount of Nuoc Cham over it, and top with fresh herbs. Garnish with fried garlic and chopped peanuts, if desired.
⏱️ 5 min