Description
Bún Chả Hanoi is an iconic Vietnamese dish from the capital city, beloved for its savory grilled pork, delicate rice vermicelli, fresh herbs, and tangy dipping sauce. The harmonious combination of smoky, caramelized pork and bright, refreshing accompaniments makes it a standout meal that’s comforting yet full of flavor.
Ingredients
Units
Scale
For the Grilled Pork (Chả)
- 400g (about 14 oz) pork shoulder, thinly sliced
- 200g (about 7 oz) ground pork
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp finely chopped shallots
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
For the Dipping Sauce (Nước Chấm)
- 4 tbsp fish sauce
- 4 tbsp sugar
- 8 tbsp warm water
- 2 tbsp rice vinegar (or lime juice)
- 1 clove garlic, minced
- 1 red chili, finely chopped (optional)
- 1 small carrot, julienned
For Serving
- 400g (14 oz) dried rice vermicelli noodles
- 1 head leaf lettuce, torn into bite-sized pieces
- 1 cup fresh cilantro
- 1 cup fresh mint
- 1 cup Thai basil
- Cucumber, thinly sliced
Instructions
- Marinate the Pork: In a large bowl, mix thinly sliced pork shoulder and ground pork with fish sauce, sugar, honey, shallots, garlic, black pepper, and vegetable oil. Cover and let it marinate in the fridge for at least 45 minutes, or up to 2 hours for maximum flavor.
- Prepare the Dipping Sauce: In a small bowl, dissolve sugar in warm water, then add fish sauce, rice vinegar (or lime juice), minced garlic, and chili. Stir well and add julienned carrot. Set aside for the flavors to meld.
- Cook the Vermicelli Noodles: Bring a pot of water to a boil. Add the rice vermicelli and cook according to package instructions (typically 4-5 minutes), until just tender. Drain, rinse under cold water, and set aside.
- Shape and Grill the Pork: Form the ground pork into small patties. Preheat a grill or grill pan to medium-high. Grill both the pork slices and patties for 3-4 minutes per side until caramelized and fully cooked. Alternatively, they can be cooked under a hot broiler or on a stovetop grill pan.
- Prepare the Serving Platter: Arrange noodles, lettuce, herbs, and cucumber on a large platter. Place the grilled pork slices and patties in a separate serving bowl. Pour the warm dipping sauce into small individual bowls.
- Assemble and Serve: To eat, diners combine noodles, herbs, lettuce, and grilled pork in their bowls. Pour over plenty of dipping sauce and enjoy immediately.
Notes
- For authentic flavor, grilling over charcoal is recommended.
- You can substitute pork belly for extra richness.
- Make the dipping sauce up to a day in advance for deeper flavor.
- Vegetarian version: Swap the pork with grilled marinated tofu or mushrooms.
Nutrition
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 550
- Sugar: 12g
- Sodium: 1240mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 78mg