I can never resist a bowl of bun cha Ha Noi, with smoky pork, silky rice vermicelli, fresh herbs, and that sweet tangy broth that makes every bite impossible to forget.

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I’m obsessed with bun cha Ha Noi because it hits every craving at once: smoky pork, slippery noodles, punchy dipping sauce, and herbs that wake everything up. I love how the grilled pork belly gets those charred edges that taste almost too good to share.

And the rice vermicelli keeps it light enough that I can keep going back for another bite without thinking twice. But the real hook is that sweet, salty, tangy sauce soaking into everything.

Messy, bright, and seriously addictive. This is the kind of bowl I think about hours later, usually wishing I had made extra.

Ingredients

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Pork belly brings smoky, fatty bites that make bun cha feel seriously satisfying.
Ground pork patties are juicy, tender, and perfect for soaking up sauce.
Fish sauce gives the meat that salty, savory punch you’ll crave.
Garlic and shallots make everything smell amazing before it even hits the grill.
Honey helps the pork get sticky, caramelized edges.
Basically, the best part.
The dipping sauce is sweet, salty, tangy, and totally spoon-worthy.
Lime juice or vinegar keeps the bowl bright, not heavy.
Carrot and papaya pickles add crunch and a fresh little zing.
Rice vermicelli keeps it light but still fills you up nicely.
Cilantro, basil, and mint make each bite taste fresh and clean.
Lettuce and bean sprouts add crisp texture without making things boring.
Plus chilies bring heat, so you can make it as fiery as you want.

Ingredient Quantities

500 g pork belly, thinly sliced

300 g ground pork (for patties)

2 tablespoons fish sauce (for meat marinade)

1 tablespoon sugar (for meat)

1 tablespoon vegetable oil

3 cloves garlic, minced

2 shallots, finely chopped

1 teaspoon ground black pepper

1 tablespoon honey or additional sugar (optional, for caramelized char)

4 tablespoons fish sauce (for dipping sauce)

4 tablespoons sugar (for dipping sauce)

6 tablespoons warm water (for dipping sauce)

3 tablespoons lime juice or rice vinegar (for dipping sauce)

1 to 2 cloves garlic, minced (for dipping sauce)

1 small red chili, thinly sliced (for dipping sauce)

1 medium carrot, julienned (for quick pickle)

1 small green papaya or daikon, julienned (optional, for quick pickle)

3 tablespoons rice vinegar (for pickles)

2 tablespoons sugar (for pickles)

Pinch of salt (for pickles)

400 to 500 g rice vermicelli (bun), dried

1 bunch cilantro

1 bunch Thai basil

1 bunch Vietnamese mint (rau ram) or spearmint

1 head lettuce, leaves separated

Bean sprouts, optional

2 scallions, thinly sliced (for scallion oil)

2 tablespoons neutral oil (for scallion oil)

Lime wedges, to serve

Fresh bird eye chilies or chili flakes, to serve

How to Make this

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1. Make quick pickles: combine julienned carrot and julienned green papaya or daikon with 3 tablespoons rice vinegar, 2 tablespoons sugar and a pinch of salt; toss until sugar dissolves and let sit at least 20 minutes.

2. Prepare meat marinades: for sliced pork belly, toss 500 g thin slices with 2 tablespoons fish sauce, 1 tablespoon sugar, 3 cloves minced garlic, 2 finely chopped shallots, 1 teaspoon ground black pepper, 1 tablespoon vegetable oil and 1 tablespoon honey or additional sugar if you want a caramelized char; for patties, mix 300 g ground pork with a little of the same marinade ingredients (fish sauce, garlic, shallot, sugar, pepper).

3. Make scallion oil: warm 2 tablespoons neutral oil in a small pan over low heat, add 2 thinly sliced scallions and gently cook until fragrant but not browned; set aside.

4. Make dipping sauce (nuoc cham): stir together 4 tablespoons fish sauce, 4 tablespoons sugar and 6 tablespoons warm water until sugar dissolves, then add 3 tablespoons lime juice or rice vinegar, 1 to 2 cloves minced garlic and 1 small thinly sliced red chili; taste and adjust sweet, sour and salty balance.

5. Grill or pan-fry the meat: preheat a grill or skillet to medium-high. Cook pork belly slices until edges crisp and caramelized, brushing with extra honey or marinade for char if using. Form ground pork into small patties and cook until well browned and cooked through. Transfer to a plate and let rest briefly.

6. Cook vermicelli: bring a large pot of water to boil, add 400 to 500 g dried rice vermicelli and cook according to package instructions until tender, then drain and rinse under cool water to stop cooking.

7. Prepare herbs and greens: wash and separate 1 bunch cilantro, 1 bunch Thai basil, 1 bunch Vietnamese mint or spearmint, 1 head lettuce into leaves and rinse bean sprouts if using; arrange on a platter.

8. Assemble bowls: place a portion of rice vermicelli in bowls, top with sliced grilled pork belly and pork patties, add a handful of herbs, lettuce leaves and bean sprouts, spoon some pickles on the side and drizzle scallion oil over meat and noodles.

9. Serve: bring the dipping sauce to the table in individual small bowls for dipping or pour a little over the bowl as desired; serve with lime wedges and fresh bird eye chilies or chili flakes on the side.

Equipment Needed

1. Large pot (for boiling vermicelli)
2. Large mixing bowl (for pickles and marinating meat)
3. Chef knife and cutting board (for julienning, slicing and herbs)
4. Skillet or grill pan (for pork belly and patties)
5. Small saucepan (for scallion oil)
6. Tongs or spatula (for turning and transferring meat)
7. Fine mesh strainer or colander (to drain vermicelli)
8. Small bowls and spoons (for nuoc cham, serving and assembling)

FAQ

Can I make this recipe without pork belly? A: Yes. Substitute with thinly sliced pork shoulder or boneless pork loin for a leaner option. Expect less rendered fat and slightly different char and mouthfeel; brush with a little oil or honey for better caramelization.

How do I prevent the ground pork patties from falling apart on the grill? A: Chill the patties for 15 to 30 minutes before grilling, press them firmly into even discs, and oil the grill or pan well. Avoid flipping too often; one confident flip will help keep them intact.

How long should I marinate the pork for best flavor? A: Marinate at least 30 minutes to 1 hour for noticeable flavor. For deeper taste marinate up to 4 hours refrigerated. Avoid very long marination with sugar or acids or the texture can change.

Can I make the dipping sauce sweeter or spicier? A: Yes. Adjust fish sauce, sugar, and lime or vinegar to balance sweet, salty, and sour. Add sliced bird eye chilies or chili flakes for more heat. Taste and tweak in small increments.

How do I store and reheat leftovers? A: Store grilled pork and patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to re-crisp edges, or in a 180 C oven for 8 to 10 minutes. Keep noodles and herbs separate until serving.

What are good fresh accompaniments and how should they be prepared? A: Use lettuce leaves, cilantro, Thai basil, Vietnamese mint, scallion oil, and bean sprouts. Keep herbs whole or roughly torn, rinse and dry them, and serve pickles and raw veggies cold so diners assemble fresh bites with noodles and grilled pork.

Bun Cha Ha Noi ( Hanoi Style Rice Vermicelli Soup With Grilled Pork) Recipe Substitutions and Variations

Pork belly: substitute with pork shoulder, boneless chicken thighs, or firm tofu for a vegetarian version. Note on texture and fat content vary: shoulder is leaner but shredded or thinly sliced works well; chicken gives a milder flavor; tofu soaks up marinade.
Ground pork (for patties): substitute with ground chicken or turkey, or a mix of finely chopped mushrooms and firm tofu for vegetarian patties. Adjust seasoning and cook gently to keep patties tender.
Fish sauce: substitute with light soy sauce plus a squeeze of lime juice, or tamari combined with a small piece of crushed nori for a savory, slightly briny note. Taste and add a little sugar if needed to balance.
Rice vermicelli (bun): substitute with thin rice stick noodles, thin flat rice noodles (pho-style) or glass noodles (cellophane) for a different mouthfeel. Cook times will vary, so soak or cook per package instructions until tender.

Pro Tips

1. Marinate the pork at least 30 minutes, ideally a few hours or overnight in the fridge. The extra time lets the fish sauce and garlic penetrate the meat so slices and patties stay juicy and flavorful when grilled.

2. Pat the pork belly slices dry with paper towel before cooking. Moisture is the enemy of browning. A hot pan or grill and a little space between pieces will give you that crisp, caramelized edge without steaming the meat.

3. When making scallion oil, keep the heat low and watch closely. You want fragrant softened scallions and infused oil, not browned or bitter scallions. Remove the pan from heat as soon as they release aroma.

4. Balance the nuoc cham to taste. If it feels too sharp, add a little more sugar; if too sweet, add more lime or vinegar; if too salty, dilute with warm water. Make it slightly brighter than you think you need because noodles and herbs will mute the flavors.

5. Rinse the cooked vermicelli under cold water and toss lightly with a bit of scallion oil so the noodles do not clump and have a glossy, savory note. Assemble bowls just before serving so herbs stay fresh and pickles remain crisp.

Bun Cha Ha Noi ( Hanoi Style Rice Vermicelli Soup With Grilled Pork) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I can never resist a bowl of bun cha Ha Noi, with smoky pork, silky rice vermicelli, fresh herbs, and that sweet tangy broth that makes every bite impossible to forget.

Servings

servings

Calories

979

kcal

Equipment: 1. Large pot (for boiling vermicelli)
2. Large mixing bowl (for pickles and marinating meat)
3. Chef knife and cutting board (for julienning, slicing and herbs)
4. Skillet or grill pan (for pork belly and patties)
5. Small saucepan (for scallion oil)
6. Tongs or spatula (for turning and transferring meat)
7. Fine mesh strainer or colander (to drain vermicelli)
8. Small bowls and spoons (for nuoc cham, serving and assembling)

Ingredients

500 g pork belly, thinly sliced
300 g ground pork (for patties)
2 tablespoons fish sauce (for meat marinade)
1 tablespoon sugar (for meat)
1 tablespoon vegetable oil
3 cloves garlic, minced
2 shallots, finely chopped
1 teaspoon ground black pepper
1 tablespoon honey or additional sugar (optional, for caramelized char)
4 tablespoons fish sauce (for dipping sauce)
4 tablespoons sugar (for dipping sauce)
6 tablespoons warm water (for dipping sauce)
3 tablespoons lime juice or rice vinegar (for dipping sauce)
1 to 2 cloves garlic, minced (for dipping sauce)
1 small red chili, thinly sliced (for dipping sauce)
1 medium carrot, julienned (for quick pickle)
1 small green papaya or daikon, julienned (optional, for quick pickle)
3 tablespoons rice vinegar (for pickles)
2 tablespoons sugar (for pickles)
Pinch of salt (for pickles)
400 to 500 g rice vermicelli (bun), dried
1 bunch cilantro
1 bunch Thai basil
1 bunch Vietnamese mint (rau ram) or spearmint
1 head lettuce, leaves separated
Bean sprouts, optional
2 scallions, thinly sliced (for scallion oil)
2 tablespoons neutral oil (for scallion oil)
Lime wedges, to serve
Fresh bird eye chilies or chili flakes, to serve

Directions

Make quick pickles: combine julienned carrot and julienned green papaya or daikon with 3 tablespoons rice vinegar, 2 tablespoons sugar and a pinch of salt; toss until sugar dissolves and let sit at least 20 minutes.
Prepare meat marinades: for sliced pork belly, toss 500 g thin slices with 2 tablespoons fish sauce, 1 tablespoon sugar, 3 cloves minced garlic, 2 finely chopped shallots, 1 teaspoon ground black pepper, 1 tablespoon vegetable oil and 1 tablespoon honey or additional sugar if you want a caramelized char; for patties, mix 300 g ground pork with a little of the same marinade ingredients (fish sauce, garlic, shallot, sugar, pepper).
Make scallion oil: warm 2 tablespoons neutral oil in a small pan over low heat, add 2 thinly sliced scallions and gently cook until fragrant but not browned; set aside.
Make dipping sauce (nuoc cham): stir together 4 tablespoons fish sauce, 4 tablespoons sugar and 6 tablespoons warm water until sugar dissolves, then add 3 tablespoons lime juice or rice vinegar, 1 to 2 cloves minced garlic and 1 small thinly sliced red chili; taste and adjust sweet, sour and salty balance.
Grill or pan-fry the meat: preheat a grill or skillet to medium-high. Cook pork belly slices until edges crisp and caramelized, brushing with extra honey or marinade for char if using. Form ground pork into small patties and cook until well browned and cooked through. Transfer to a plate and let rest briefly.
Cook vermicelli: bring a large pot of water to boil, add 400 to 500 g dried rice vermicelli and cook according to package instructions until tender, then drain and rinse under cool water to stop cooking.
Prepare herbs and greens: wash and separate 1 bunch cilantro, 1 bunch Thai basil, 1 bunch Vietnamese mint or spearmint, 1 head lettuce into leaves and rinse bean sprouts if using; arrange on a platter.
Assemble bowls: place a portion of rice vermicelli in bowls, top with sliced grilled pork belly and pork patties, add a handful of herbs, lettuce leaves and bean sprouts, spoon some pickles on the side and drizzle scallion oil over meat and noodles.
Serve: bring the dipping sauce to the table in individual small bowls for dipping or pour a little over the bowl as desired; serve with lime wedges and fresh bird eye chilies or chili flakes on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.