Bún Chả
Hanoi-style grilled pork patties and belly served with cool rice noodles, herbs, pickles, and a sweet-sour fish sauce broth.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeBún chả is a Hanoi specialty of smoky grilled pork served separately from cool rice vermicelli, fresh herbs, and a lightly sweet, tangy fish sauce broth. The dish balances caramelized meat with crisp pickles, lettuce, mint, and plenty of fresh lime.
This version uses both seasoned pork patties and thin slices of pork belly, the classic combination. Grill over charcoal for the deepest flavor, or use a very hot broiler or grill pan; keep the dipping broth warm but not boiling so the herbs and pickles stay fresh at the table.
Ingredients
- 1 lb (450 g) ground pork, preferably 20% fat
- 1 lb (450 g) boneless pork belly, cut into 1/4-inch (6 mm) slices
- 3 tbsp (45 ml) fish sauce, divided
- 2 tbsp (30 g) granulated sugar, divided
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) neutral oil, plus more for grilling
- 1 tbsp (15 ml) minced garlic
- 1 tbsp (15 ml) minced shallot
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 1 cup (240 ml) warm water
- 1/4 cup (60 ml) rice vinegar
- 2 tbsp (30 ml) fresh lime juice
- 1 small carrot, cut into matchsticks
- 1/2 small daikon, cut into matchsticks
- 8 oz (225 g) dried rice vermicelli noodles
- 8 leaves green-leaf lettuce, torn
- 1 cup (30 g) fresh mint leaves
- 1 cup (30 g) fresh cilantro leaves
- 1 cup (30 g) Thai basil leaves
- 1 small Persian cucumber, thinly sliced
- 1 fresh red Thai chile, thinly sliced
- 2 limes, cut into wedges
- 2 tbsp (30 g) roasted peanuts, roughly chopped
Instructions
- 1
Mix the ground pork with 1 tbsp (15 ml) fish sauce, 1 tbsp (12 g) sugar, oyster sauce, garlic, shallot, black pepper, and salt. Cover and refrigerate for at least 30 minutes, or up to 8 hours, so the seasoning penetrates the meat.
- 2
Mix the pork belly with 1 tbsp (15 ml) fish sauce, 1 tbsp (12 g) sugar, and the oil. Cover and refrigerate alongside the patties while the meat marinates.
- 3
For the pickles, toss the carrot and daikon with 1/2 tsp salt and rest at room temperature for 15 minutes. Squeeze out excess liquid, then stir with the rice vinegar and 1 tbsp (15 g) sugar; set aside until crisp-tender and lightly tangy, about 20 minutes.
- 4
Whisk the warm water with the remaining 1 tbsp (15 ml) fish sauce, remaining 1 tbsp (15 ml) lime juice, and remaining 1 tbsp (15 g) sugar. Taste for a balanced sweet, salty, and sour flavor, adding a splash of water if needed. Keep at room temperature.
- 5
Shape the ground pork into 12 small, slightly flattened patties about 2 1/2 inches (6 cm) wide. Heat a charcoal grill or broiler to high and oil the grate or rack.
- 6
Grill the patties and pork belly in batches over high heat, turning every few minutes, until deeply browned and lightly charred and the pork reaches 160°F (71°C), 8-12 minutes total. Transfer to the dipping broth and keep warm; do not let it boil.
- 7
Cook the rice vermicelli in boiling water according to the package directions, usually 3-5 minutes, until tender but springy. Drain, rinse under cold water, and divide among four plates.
- 8
Arrange the lettuce, mint, cilantro, Thai basil, cucumber, pickles, chile, lime wedges, and peanuts around the noodles. Serve the pork in bowls of the warm broth, with diners dipping noodles and herbs into the broth as they eat.
Tips for the Best Bún Chả
- Use fatty ground pork rather than lean pork; the fat keeps the patties tender and helps them brown. If using lean meat, add 1 tbsp (15 ml) neutral oil to the mixture.
- A charcoal grill gives the traditional smoky flavor, but a broiler works well. Place the meat close to the heat and turn often to prevent the sugar in the marinade from burning.
- Rinse the cooked noodles thoroughly under cold water so they stay separate and cool rather than sticky.
- The dipping broth should taste stronger than a soup because the noodles and herbs dilute it. Adjust with water, fish sauce, sugar, or lime before serving.
- Make the pickles and marinate the meat up to 8 hours ahead. Cooked pork and broth can be prepared a day ahead, but assemble the herbs and noodles just before serving.
- If Thai basil is unavailable, use extra mint and cilantro; do not replace the fish sauce with soy sauce if you want the characteristic Hanoi flavor.
Storage and Reheating
Refrigerate cooked pork, broth, and pickles separately in airtight containers for up to 3 days. Freeze cooked pork for up to 2 months, then thaw overnight in the refrigerator. Reheat the pork gently in a covered skillet or 350°F (175°C) oven and warm the broth without boiling; cook noodles and arrange herbs fresh.
Frequently Asked Questions
What is bún chả made of?
Bún chả combines grilled seasoned pork patties, often with grilled pork belly, rice vermicelli, fresh herbs, pickles, and a sweet-sour fish sauce dipping broth.
Is bún chả served hot or cold?
The pork and dipping broth are served warm, while the rice noodles, herbs, and vegetables are cool or at room temperature.
Can I make bún chả without a charcoal grill?
Yes. A high broiler, outdoor gas grill, or very hot grill pan will brown the pork effectively. Cook in small batches so the meat chars rather than steams.
What noodles are used for bún chả?
Use thin dried Vietnamese rice vermicelli, often labeled bún or rice sticks. Angel-hair rice noodles are a practical supermarket substitute.
Quick Info
Prep Time
35 min
Cook Time
25 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
