VietnameseDinner

Recipe Story

origins & traditions

Bun Cha is a quintessential Hanoi dish that captures the essence of Northern cuisine with its perfect balance of flavors and textures. Juicy grilled beef patties and marinated beef strips are cooked over charcoal until they develop a smoky char, then served alongside cool rice vermicelli noodles, an array of fresh herbs including mint, cilantro, and perilla, and crisp pickled vegetables. The star of the dish is the nuoc cham dipping sauce, a harmonious blend of lime juice, garlic, ginger, and a touch of sweetness that ties all the components together. This dish became internationally famous when former President Obama dined on it with Anthony Bourdain in 2016, but it has been a Hanoi staple for generations. The contrast between the hot grilled meats and the cool, refreshing noodles and herbs makes this an ideal meal for any occasion, particularly during warm weather.

Instructions

step by step

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In a large bowl, combine ground beef with minced garlic, ginger, soy sauce, fish sauce, black pepper, and a pinch of salt. Mix thoroughly and let marinate for 15 minutes.
While meat marinates, prepare the dipping sauce by whisking together lime juice, fish sauce, garlic, ginger, honey, and water in a bowl. Add sliced bell peppers and set aside.
Prepare pickled vegetables by thinly slicing carrots and cucumber, then tossing with vinegar, a pinch of salt, and a small amount of honey. Let sit for 15 minutes.
Form the marinated beef into small patties about 2 inches in diameter and 1/2 inch thick. Thread remaining beef onto skewers if desired.
Preheat grill or grill pan to medium-high heat. Brush grates with oil to prevent sticking.
Grill beef patties for 3-4 minutes per side until cooked through with nice char marks. Grill beef skewers for 2-3 minutes per side.
While meat cooks, prepare vermicelli noodles according to package directions. Drain and rinse with cold water.
Arrange noodles in individual serving bowls. Wash and dry fresh herbs including cilantro, mint, and basil.
To serve, place grilled beef patties and skewers on plates. Provide bowls of noodles, fresh herbs, pickled vegetables, and dipping sauce.
Diners assemble their own bowls by adding noodles, herbs, pickled vegetables, and grilled meat, then pouring dipping sauce over top.

Bun Cha Hanoi

4.2 (23)

Grilled beef patties and skewers served over vermicelli noodles with fresh herbs, pickled vegetables, and a tangy dipping sauce. A beloved street food from Hanoi that combines smoky, savory, and refreshing flavors.

medium

50 min

4 servings

Ingredients

0 of 17 checked

Main Protein

600 grams ground-beef, for patties and skewers

Base

400 grams noodles, vermicelli rice noodles

Sauce

4 tablespoons fish-sauce, divided for marinade and sauce
3 pieces lime, juiced
3 tablespoons honey, for sauce and pickles

Aromatics

6 cloves garlic, minced
2 teaspoons ginger, fresh minced

Vegetables

2 pieces carrots, julienned for pickles
1 pieces cucumber, thinly sliced
1 pieces bell-peppers, thinly sliced for sauce

Herbs

4 tablespoons cilantro, fresh whole sprigs
3 tablespoons basil, fresh leaves

Marinade

2 tablespoons soy-sauce, for marinade

Seasoning

1 teaspoons black-pepper, freshly ground
1 teaspoons salt, for seasoning

Pickles

3 tablespoons vinegar-white, for pickled vegetables

Cooking

2 tablespoons vegetable-oil, for grilling

Chef Tips

expert advice

•For the most authentic flavor, cook the beef over a charcoal grill if possible - the smokiness is essential to traditional Bun Cha.

•If you do not have access to a grill, a well-heated cast iron grill pan works well.

•The key to tender patties is not overworking the meat mixture.

•To add depth of flavor, let the meat marinate for up to 2 hours in the refrigerator.

•When forming patties, wet your hands slightly to prevent sticking.

•The dipping sauce should taste balanced - adjust sweetness, saltiness, and acidity to your preference.

•For a spicier version, add sliced Thai chilies to the sauce.

•Fresh herbs are non-negotiable in this dish - the combination of mint, cilantro, and basil provides essential freshness.

•You can also add perilla leaves if available.

•Make extra pickled vegetables as they store well and add wonderful crunch.

•Leftover grilled beef can be refrigerated and used in banh mi sandwiches the next day.

Vietnamese

👍 Beginner Friendly

1h 15measy