Bún Chả Hanoi – Vietnamese Grilled Pork with Rice Vermicelli (Edit recipe)

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Bún Chả Hanoi is a classic Northern Vietnamese dish featuring smoky grilled pork patties and caramelized pork belly served with rice vermicelli, fresh herbs, crunchy pickled vegetables, and warm sweet-and-sour fish sauce. The pork is marinated with fish sauce, oyster sauce, garlic, shallot, sugar, and homemade caramel sauce before grilling. Each component is served separately so diners can combine the noodles, herbs, pork, pickles, and dipping sauce one bite at a time.

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Original Recipe

PREP TIME

3 hours and 20 minutes

COOK TIME

40 minutes

INGREDIENTS

38

Serves: 4-6

Ingredients

Caramel Sauce

3 Tbsp Sugar, Raw
1 Water
2 Tbsp Water

Pork And Marinade

500 grams Pork Shoulder, ground
500 grams Pork Belly, thinly sliced
1 Tbsp Adobo Seasoning
1 Tbsp Cane Sugar
1 Tbsp Fish Sauce
1 Tbsp Oyster Sauce
1 Tbsp Caramel Sauce, prepared
3 Tbsp Shallot, Minced
1 Tbsp Garlic, Minced
1 Tbsp Honey

Pickled Vegetables

1 Carrots, peeled and thinly sliced
2 cups Papaya, Green papaya or kohlrabi, peeled and thinly sliced
1 Tbsp Salt
2 Tbsp Sugar, Raw
0.25 cup Vinegar, Cane
1 Tbsp Garlic, Minced
0.5 Cucumber, Seeded

Dipping Sauce

1.5 cups Water
0.5 cup Sugar, Raw
1 Tbsp Garlic
0.5 cup Vinegar, Cane
2 Tbsp Lime Juice, Fresh
0.5 cup Fish Sauce
1 Red Chili (Fresh Asian-Style), thinly sliced
1 Freeze-Dried Lemon Wedges - CITREVE

Noodles And Herbs

680 grams Rice Noodles, enough for 4–6 servings
1 bunch Lettuce, Green Leaf
1 bunch Peppermint Extract
1 bunch Thai Basil
2 cups Bean Sprouts

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add 3 tablespoons of sugar and a small splash of water to a small saucepan over medium heat. Gently swirl the pan without stirring until the sugar melts and turns deep amber, about 3–4 minutes. Carefully add 2 tablespoons of water to stop the cooking process. Stir briefly, remove the saucepan from the heat, and set the caramel sauce aside.
Combine the ground pork shoulder with the seasoning powder, sugar, fish sauce, oyster sauce, 1 tablespoon of prepared caramel sauce, minced shallot, and minced garlic. Add honey if desired. Place the sliced pork belly in a separate container and coat it with the same marinade. Cover both containers and refrigerate for at least 2–3 hours or overnight. Before grilling, shape the ground pork into small balls, then flatten them slightly to form patties.
Combine the sliced carrot and green papaya or kohlrabi with 1 tablespoon of salt. Let the vegetables sit for 10 minutes, then drain and squeeze out the excess liquid. Mix the vegetables with sugar, vinegar, and minced garlic to taste. Add seeded cucumber slices if desired. Let the pickled vegetables rest at room temperature for 1–2 hours.
Combine water, sugar, minced garlic, vinegar, fresh lime juice, and fish sauce in a saucepan. Begin with 3 parts water to 1 part each fish sauce, sugar, and vinegar, then adjust the sweet, sour, and salty flavors to taste. Bring the sauce briefly to a boil, then keep it warm over low heat until serving. Add thinly sliced fresh chili if desired.
Preheat a charcoal grill. Arrange the pork patties and pork belly slices on separate areas of the grill because they cook at different rates. Grill until both sides are golden brown, lightly charred, and fully cooked through. For an oven alternative, arrange the pork on a foil-lined wire rack and bake at 425°F (220°C) for approximately 10 minutes per batch using upper and lower heat.
Separate fresh rice vermicelli strands and arrange them on a serving plate. If using dried rice vermicelli, cook according to the package instructions, usually for 3–5 minutes. Drain and rinse the noodles under cold running water. Divide the warm dipping sauce among individual bowls. Add several grilled pork patties, pork belly slices, and pickled vegetables to each bowl. Serve the noodles, remaining pork, fresh herbs, bean sprouts, lime wedges, and sliced chili separately. Dip a small portion of noodles and herbs into the warm sauce, then eat them with the grilled pork and pickled vegetables.

Notes

For the deepest flavor, marinate the pork for 2–3 hours or overnight. Keep the ground pork and pork belly in separate containers because the two cuts require different grilling times. Charcoal grilling produces the traditional smoky aroma. If a charcoal grill is unavailable, bake the pork at 425°F (220°C) for approximately 10 minutes per batch or cook it on a hot grill pan for 2–3 minutes per side. Serve the dipping sauce warm or at room temperature rather than cold. Keep the noodles, herbs, pickled vegetables, dipping sauce, and grilled pork separate until serving. Store grilled pork in the refrigerator for 3–4 days. Store the dipping sauce and pickled vegetables for 5–7 days, and cooked vermicelli for approximately 2 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1462
Fat:	88 g
Carbohydrates:	117 g
Protein:	45 g
Cholesterol:	88 g
Sodium:	6284 mg
Fiber:	2 g
Sugars:	64 g
Sugar Alcohol:	0 g
Calculated for total recipe.