Bun Cha Hanoi Grilled Pork (Print Version)
Grilled pork with vermicelli noodles, fresh herbs, and tangy dipping sauce
# What You 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 (optional)
→ 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
# Preparation Steps:
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 in a large bowl. Mix thoroughly until well incorporated, then shape into small patties approximately 1 inch thick.
02 - Place thinly sliced pork shoulder or belly in a separate bowl. Coat with remaining garlic, shallots, fish sauce, sugar, and oil. Toss to ensure even coverage. Let both patties and sliced pork marinate for at least 15 minutes at room temperature.
03 - Dissolve sugar in warm water completely. Stir in fish sauce, rice vinegar or lime juice, minced garlic, sliced chili, and julienned carrot if using. Taste and adjust seasoning to achieve balance of sweet, salty, sour, and spicy flavors.
04 - Prepare rice vermicelli noodles according to package instructions, typically boiling for 3-5 minutes until tender. Drain thoroughly and rinse under cold running water to stop cooking process and prevent sticking. Set aside.
05 - Preheat grill or grill pan over medium-high heat. Cook pork patties and marinated pork slices for 3-4 minutes per side until cooked through and nicely caramelized with charred edges. Internal temperature should reach 145°F.
06 - Arrange cooked noodles on serving plates or shallow bowls. Surround with torn lettuce, fresh herbs (cilantro, mint, Thai basil), bean sprouts, and sliced cucumber for a colorful presentation.
07 - Place grilled pork patties and slices alongside prepared vegetables. Serve dipping sauce in individual small bowls. Diners should combine noodles, pork, herbs, and vegetables in their own bowls, then dip each bite into the sauce.
# Expert Advice:
01 -
- You get that restaurant quality grilled flavor without needing a charcoal setup
- The table becomes interactive as everyone builds their own perfect bite
- Leftovers taste even better the next day when the flavors have deepened
02 -
- Never skip rinsing the noodles in cold water or they will turn into a gummy mess
- Letting the pork rest on the grill creates better char marks than constantly flipping
- The dipping sauce should taste slightly too strong on its own because it dilutes when mixed with noodles and herbs
03 -
- Pat the pork dry with paper towels before grilling for better caramelization
- Make double the sauce because it keeps for weeks and works on everything