VietnameseBrunch

Recipe Story

origins & traditions

Bún Chả is a quintessential Hanoi dish that captures the essence of northern culinary tradition. Succulent pork patties and caramelized pork belly are grilled over charcoal, creating irresistible smoky flavors. The meat is served alongside delicate rice vermicelli noodles, a bowl of sweet and tangy nước chấm dipping sauce, and an abundant plate of fresh herbs and pickled vegetables. This harmonious combination of grilled meat, refreshing herbs, and balanced sauce creates a light yet satisfying meal. Originally a lunch specialty, bún chả has become popular for brunch gatherings, offering a festive and interactive dining experience where diners mix their own bowls according to taste. The preparation involves marinating the pork in fish sauce, garlic, and sugar, then grilling to perfection, while the dipping sauce balances sweet, sour, salty, and spicy elements that define authentic flavor.

Instructions

step by step

0/7 done

Prepare the marinade: In a mixing bowl, combine 3 tablespoons fish sauce, 2 tablespoons honey, 4 minced garlic cloves, 1 teaspoon black pepper, and 1 tablespoon vegetable oil. Mix well until honey dissolves.
Cut pork into portions: Slice pork chops into thin strips for belly pieces (about 1/4 inch thick). For patties, grind or finely chop remaining pork and shape into small round patties about 2 inches in diameter.
Marinate the pork: Place both pork strips and patties in the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Prepare the dipping sauce (nước chấm): In a bowl, combine 1/4 cup fish sauce, 1/3 cup water, 3 tablespoons lime juice, 3 tablespoons honey, 2 minced garlic cloves, and sliced red chili. Stir until honey dissolves. Add shredded carrots and let sit.
Prepare fresh ingredients: Soak rice noodles in warm water for 15 minutes until soft, then drain. Wash and arrange fresh herbs (cilantro, basil) and lettuce on a serving platter.
Grill the pork: Preheat grill or grill pan to medium-high heat. Grill pork patties for 3-4 minutes per side until caramelized and cooked through. Grill pork strips for 2-3 minutes per side until edges are crispy and meat is cooked.
Assemble for serving: Arrange grilled pork on a plate. Serve alongside bowls of rice noodles, the dipping sauce, and fresh herb platter. Diners can mix their own bowls by adding noodles, herbs, and pork to the dipping sauce.

Bún Chả - Grilled Pork with Vermicelli

3.5 (34)

Aromatic grilled pork patties and belly slices served with fresh rice vermicelli, herbs, and a tangy dipping sauce. A beloved Hanoi street food classic perfect for any time of day.

medium

50 min

4 servings

Ingredients

0 of 12 checked

Main Protein

600 grams pork-chops, half cut into thin strips, half ground for patties

Marinade and Sauce

7 tablespoons fish-sauce, divided between marinade and dipping sauce
5 tablespoons honey, divided

Aromatics

6 cloves garlic, minced, divided

Dipping Sauce

2 pieces lime, juiced
1 pieces carrots, shredded

Noodles

200 grams rice-white, rice vermicelli noodles, soaked

Fresh Herbs

1 cups cilantro, whole sprigs
1 cups basil, whole leaves

Fresh Vegetables

2 cups lettuce, leaves separated

Marinade

1 tablespoons vegetable-oil, for marinade

Seasoning

1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•For authentic smoky flavor, grill over charcoal if possible.

•The char marks and smokiness are essential to traditional bún chả.

•If using a stovetop grill pan, ensure it is very hot before adding meat.

•The dipping sauce should balance all four flavor elements - adjust sweetness, sourness, saltiness, and heat to your preference.

•Start conservative with chili and add more as desired.

•Traditional accompaniments include pickled vegetables like green papaya or daikon radish.

•You can quick-pickle these by marinating julienned vegetables in rice vinegar, sugar, and salt for 30 minutes.

•For a complete brunch spread, serve with Vietnamese spring rolls (nem) and iced Vietnamese coffee.

•Make-ahead tip: Marinate the pork the night before and prepare the dipping sauce in advance.

•Grill just before serving for best results.

Vietnamese

👍 Beginner Friendly

1h 15measy