Bun Cha Hanoi Recipe

I recently tried this Bun Cha Hanoi and i can’t even explain how the grilled pork belly, tender pork patties, and those soft rice noodles teamed up with fresh herbs to create a flavor party that totally reminded me of fun summer nights spent chilling with my friends.

I love makin Bun Cha Hanoi. I use pork belly and ground pork, minced garlic and shallots marinated in fish sauce and sugar for balanced protein and sodium.

I add rice noodles, lettuce and fresh herbs for vitamins, while my dippin sauce of vinegar and chili adds bold flavour.

Ingredients

• Succulent pork belly adds rich flavor, protein, and essential healthy fats.
• Lean ground pork boosts protein, offering a balanced texture and subtle taste.
• Rice vermicelli delivers carbohydrates for energy with a light, chewy texture.
• Crisp lettuce offers fiber and vitamins while adding a refreshing crunch.
• Mint, cilantro, and perilla provide aromatic freshness, vitamins and a burst of flavor.
• The sauce blends fish sauce, vinegar, and sugar, balancing tangy and sweet notes.
• Optional honey intensifies caramelization for an extra layer of sweetness.

Ingredient Quantities

• 500g pork belly, thinly sliced
• 300g ground pork
• 2 garlic cloves, finely minced
• 2 shallots, finely minced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• Freshly ground black pepper to taste
• 1 tbsp honey (optional for extra caramelization)
• 250g rice vermicelli noodles
• Fresh lettuce leaves
• A mix of fresh herbs (mint, cilantro, and perilla)
• For the dipping sauce: 4 tbsp fish sauce
• 2 tbsp vinegar
• 2 tbsp sugar
• 1 cup water
• 1 garlic clove, thinly sliced
• 1-2 red chili peppers, sliced

How to Make this

1. In a large bowl, mix the ground pork with one minced garlic clove, one minced shallot, 2 tbsp fish sauce, 1 tbsp sugar, 1 tsp salt, some freshly ground black pepper, and if you want that extra caramelization, add 1 tbsp honey; form small, flat patties with the mixture.

2. In another bowl, toss the thinly sliced pork belly with the remaining minced garlic and shallots, a dash more fish sauce, a little sugar, salt, and pepper; let it marinate for about 30 minutes.

3. Preheat your grill or a frying pan over medium heat.

4. Grill the pork belly slices until they are nicely charred and cooked through; then grill the pork patties until they are browned and firm.

5. While the meat is cooking, prepare the dipping sauce by mixing 4 tbsp fish sauce, 2 tbsp vinegar, 2 tbsp sugar, and 1 cup water in a small bowl; then add in a thinly sliced garlic clove and 1-2 sliced red chili peppers, stirring until the sugar dissolves.

6. Boil a pot of water and cook the 250g rice vermicelli noodles until they are soft, following the package instructions; drain and rinse them in cold water.

7. Lay out fresh lettuce leaves on your serving plate, and scatter a mix of fresh herbs like mint, cilantro, and perilla on top.

8. Arrange a generous helping of rice vermicelli over the greens.

9. Place the grilled pork belly slices and pork patties on top of the noodles and herbs.

10. Drizzle a little of the dipping sauce over the top or serve it on the side, so everyone can dunk their meat and noodles as they like; enjoy your Bun Cha Hanoi!

Equipment Needed

1. One large mixing bowl for combining the ground pork with garlic, shallots, fish sauce, sugar, salt, pepper, and honey.
2. One separate bowl for tossing and marinating the pork belly slices with the additional garlic, shallots, fish sauce, sugar, salt, and pepper.
3. A cutting board and a sharp knife for mincing garlic and shallots as well as slicing the red chili peppers.
4. Measuring spoons and cups to accurately portion fish sauce, sugar, vinegar, water, honey and salt.
5. A grill or frying pan preheated to medium heat for cooking the pork belly slices and pork patties.
6. A pot suitable for boiling water to cook the rice vermicelli noodles.
7. A colander or strainer to drain and rinse the cooked noodles in cold water.
8. Tongs or a spatula for turning the meat on the grill or pan.
9. A small bowl to mix and prepare the dipping sauce with fish sauce, vinegar, sugar, water, garlic, and red chili peppers.
10. A serving plate for laying out the lettuce leaves, herbs, noodles, and grilled meats to assemble your Bun Cha Hanoi.

FAQ

• Q: Can i use frozen pork instead of fresh pork belly?
  A: Yeah, you can use frozen pork but make sure to thaw it completely and pat it dry before marinating so the flavors can really stick.
• Q: How long should i marinate the pork?
  A: It’s best to marinate the pork for at least 30 minutes, but if you have the time you can let it sit for a couple of hours to let the flavors really develop.
• Q: Do i have to grill the pork or can i cook it in a pan?
  A: Either way works fine, though traditionally Bun Cha is grilled. If you’re using a pan, be sure to cook over high heat for a nice caramelization.
• Q: How do i balance the sweet and savory flavors in the dipping sauce?
  A: The trick is to add the sugar gradually while tasting in between, this way you can adjust the sweetness and ensure it matches the saltiness of the fish sauce.
• Q: Should i soak the rice vermicelli noodles beforehand?
  A: Yes, its important to soak them in warm water for about 15-20 minutes so they become soft enough to mix well with the pork and herbs.

Bun Cha Hanoi Recipe Substitutions and Variations

• If you dont have pork belly, you could use pork shoulder or even pork collar for a similar fatty flavor.
• You can swap ground pork with ground chicken or turkey if you want a leaner version, though the taste might be a bit different.
• Instead of fish sauce, you might mix a bit of soy sauce with salt; it won’t be exactly the same but it gives a decent umami kick.
• You could use brown sugar in place of white sugar to get a richer caramelized flavor in the marinade.
• If fresh garlic isn’t available, garlic paste might work as a substitute – just use about a teaspoon for each clove.

Pro Tips

1. Make sure not to over-marinate the pork belly because it can get too salty if left in the spices for too long, but letting it sit for around 30 minutes helps boost the flavor.
2. After grilling, let your meat rest for a bit, so it stays juicy and doesn’t dry out when you cut it up to serve.
3. When cooking the rice noodles, be careful not to overcook them. Rinse with cold water after boiling to keep them from turning mushy.
4. For that extra caramelization kick on the pork patties, a light brush of honey while cooking can really enhance the flavor without making things too sweet.