VietnameseDinner

Recipe Story

origins & traditions

This iconic Hanoi street food dish brings together perfectly grilled shrimp marinated in lemongrass and garlic, served over delicate rice vermicelli noodles in a balanced nuoc cham dipping sauce. The combination of smoky grilled seafood, cool noodles, crisp vegetables, and aromatic herbs creates a harmonious blend of textures and flavors that exemplifies the essence of Northern regional cooking. Fresh mint, cilantro, and Thai basil add brightness, while pickled carrots and daikon provide a sweet-tart crunch. This lighter adaptation of the traditional recipe, which typically features grilled fatty patties, showcases the versatility of the beloved bun cha format while maintaining its authentic spirit. The dish is typically enjoyed by dipping the noodles and herbs into the sauce bowl, then taking a bite of the grilled shrimp for a complete flavor experience that balances sweet, sour, salty, and umami notes in every mouthful.

Instructions

step by step

0/10 done

Prepare the marinade by mincing garlic and ginger, then combine with fish sauce, lime juice, honey, and black pepper in a bowl. Add shrimp and marinate for 20 minutes.
Meanwhile, soak rice noodles in warm water for 15 minutes until softened, then drain and set aside.
Prepare the nuoc cham sauce by whisking together fish sauce, lime juice, honey, minced garlic, and water in a large bowl. Add thinly sliced carrots and set aside.
Julienne the cucumber and carrots into matchsticks. Wash and dry all fresh herbs thoroughly.
Preheat grill or grill pan to high heat. Thread marinated shrimp onto skewers if desired.
Grill shrimp for 2-3 minutes per side until pink and slightly charred. Remove from heat.
Bring a pot of water to boil and blanch the soaked noodles for 30 seconds, then drain and rinse under cold water.
To serve, divide noodles among four bowls. Arrange grilled shrimp, cucumber, carrots, and fresh herbs on top.
Pour nuoc cham sauce into small individual bowls for dipping.
Serve immediately, instructing diners to add noodles and vegetables to the sauce bowl and dip the shrimp as they eat.

Bun Cha Hanoi with Grilled Shrimp

3.6 (15)

A fragrant Hanoi-style rice noodle bowl featuring charcoal-grilled shrimp in a tangy-sweet fish sauce broth, served with fresh herbs, pickled vegetables, and vermicelli noodles for a refreshing meal.

medium

45 min

4 servings

Ingredients

0 of 12 checked

Main Protein

600 grams shrimp, peeled and deveined

Noodles

8 ounces rice-white, dried rice vermicelli noodles

Sauce

6 tablespoons fish-sauce, divided
4 pieces lime, juiced
4 tablespoons honey, divided

Aromatics

6 cloves garlic, minced
2 teaspoons ginger, fresh minced

Vegetables

2 pieces carrots, julienned
1 pieces cucumber, julienned

Herbs

4 tablespoons cilantro, fresh leaves
4 tablespoons basil, fresh Thai basil leaves

Seasonings

1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•For the most authentic flavor, grill the shrimp over charcoal if possible, as the smoke adds an essential dimension to the dish.

•If unavailable, a cast iron grill pan works well.

•The nuoc cham sauce should taste balanced - adjust the fish sauce, lime juice, and honey to achieve a harmonious sweet-sour-salty flavor.

•Fresh herbs are non-negotiable in this dish; dried herbs will not provide the same aromatic freshness.

•You can prepare the sauce and marinate the shrimp up to 4 hours in advance.

•For a traditional touch, add thinly sliced chili peppers to the sauce for heat.

•The dish can be customized with additional vegetables like lettuce leaves, bean sprouts, or green papaya.

•For variety, substitute the shrimp with chicken thighs or tofu for different protein options while maintaining the essential character of the dish.

Vietnamese

👍 Beginner Friendly

1h 15measy