Bun Cha Hanoi Grilled Pork (Printable)
Grilled pork patties and belly slices with rice noodles, fresh herbs, and tangy dipping sauce
# What You'll Need:
→ Pork & Marinade
01 - 10.5 oz pork shoulder or pork belly, thinly sliced
02 - 10.5 oz ground pork
03 - 3 garlic cloves, minced
04 - 2 small shallots, minced
05 - 2 tbsp fish sauce
06 - 2 tbsp sugar
07 - 1 tbsp oyster sauce
08 - 1 tbsp soy sauce
09 - 1/2 tsp black pepper
10 - 1 tbsp vegetable oil
→ Dipping Sauce (Nuoc Cham)
11 - 3/4 cup warm water
12 - 3 tbsp fish sauce
13 - 2 tbsp sugar
14 - 2 tbsp rice vinegar or lime juice
15 - 1 garlic clove, minced
16 - 1 red chili, thinly sliced
17 - 1 small carrot, julienned
→ Noodles & Garnishes
18 - 10.5 oz dried rice vermicelli noodles
19 - 1 head lettuce, torn
20 - 1 handful cilantro leaves
21 - 1 handful mint leaves
22 - 1 handful Thai basil leaves
23 - 3.5 oz bean sprouts
24 - 1 cucumber, sliced
# How To Make:
01 - Combine ground pork with half the minced garlic and shallots, 1 tbsp fish sauce, 1 tbsp sugar, oyster sauce, soy sauce, black pepper, and a splash of oil. Mix thoroughly and shape into small 1-inch thick patties.
02 - In a separate bowl, coat pork slices with remaining garlic, shallots, fish sauce, sugar, and oil. Let both patties and slices marinate for at least 15 minutes.
03 - Dissolve sugar in warm water, then stir in fish sauce, rice vinegar or lime juice, garlic, chili, and carrot. Adjust seasoning to achieve balanced sweet, salty, sour, and spicy flavors.
04 - Prepare rice vermicelli according to package directions. Drain thoroughly and rinse under cold water to halt cooking process.
05 - Preheat grill or grill pan over medium-high heat. Cook pork patties and slices for 3-4 minutes per side until thoroughly cooked and nicely caramelized.
06 - Arrange noodles, herbs, lettuce, bean sprouts, and cucumber on individual serving plates.
07 - Present grilled pork hot alongside noodles and fresh vegetables. Serve with dipping sauce on the side for diners to combine and dip as desired.
# Expert Tips:
01 -
- The interplay of smoky grilled pork with cool, crisp herbs creates layers of flavor in every single bite
- Its a interactive meal where everyone builds their own perfect bowl, making dinner feel like an adventure
02 -
- Let the pork marinate while you prep everything else, even 15 minutes makes a noticeable difference in flavor penetration
- The dipping sauce should be made ahead and allowed to sit, this gives the flavors time to marry and mellow
03 -
- Charcoal grilling imparts an authentic smoky flavor that is hard to replicate indoors
- Slice the pork belly as thinly as possible against the grain for the most tender results