📝 About This Recipe
Transport your senses to the bustling streets of Hanoi with this iconic Vietnamese classic, featuring smoky grilled pork served in a warm, tangy dipping broth. This dish strikes a perfect balance between savory caramelized meat, refreshing chilled rice noodles, and a mountain of crisp, fragrant herbs. It is a masterclass in the 'yin and yang' of Vietnamese cuisine, offering a complex interplay of temperatures and textures that is truly addictive.
🥗 Ingredients
The Pork & Marinade
- 500 grams Ground pork shoulder (ensure at least 20% fat for juiciness)
- 300 grams Pork belly (thinly sliced into bite-sized pieces)
- 3 pieces Shallots (minced very finely)
- 4 cloves Garlic (minced)
- 3 tablespoons Fish sauce (high quality, such as Red Boat)
- 1 tablespoon Dark soy sauce (for deep mahogany color)
- 2 tablespoons Honey or Palm sugar (to aid caramelization)
- 1 teaspoon Black pepper (freshly cracked)
The Dipping Broth (Nuoc Cham)
- 1 cup Warm water
- 1/4 cup Fish sauce
- 1/4 cup Sugar (stir until fully dissolved)
- 3 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Rice vinegar
- 1-2 pieces Bird's eye chili (thinly sliced)
- 1/2 cup Green papaya or Kohlrabi (thinly sliced into small squares for pickling)
- 1/2 cup Carrot (thinly sliced into small flowers or squares)
Noodles & Herbs
- 400 grams Dried rice vermicelli (cooked according to package instructions and cooled)
- 2 cups Fresh herbs (Thai basil, mint, cilantro, and perilla (tia to))
- 1 head Lettuce (butter lettuce or green leaf)
👨🍳 Instructions
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1
In a large mixing bowl, combine the minced shallots, garlic, fish sauce, dark soy sauce, honey, and black pepper. Whisk until the sugar/honey is fully incorporated.
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2
Divide the marinade into two equal portions. Mix one portion with the ground pork and the other with the sliced pork belly. Let both marinate for at least 30 minutes, or ideally 2 hours in the refrigerator.
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3
While the meat marinates, prepare the quick-pickled vegetables. Toss the sliced papaya (or kohlrabi) and carrots with a pinch of salt and sugar. Let sit for 15 minutes, then rinse and squeeze dry.
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4
Create the dipping broth by mixing the warm water, sugar, fish sauce, lime juice, and vinegar. Stir until the sugar is dissolved. Add the sliced chilis and the prepared pickled vegetables. Set aside at room temperature.
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5
Cook the rice vermicelli in boiling water until tender. Drain and rinse under cold water immediately to stop the cooking process and remove excess starch. Set aside to dry.
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6
Form the ground pork into small, flat patties (about 2 inches wide). Thread the marinated pork belly slices onto bamboo skewers that have been soaked in water.
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7
Prepare a charcoal grill for medium-high heat. If using a stovetop, use a cast-iron grill pan lightly brushed with oil.
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8
Grill the patties and the pork belly skewers for 3-4 minutes per side. You are looking for a deep, charred caramelization on the outside while keeping the inside juicy.
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9
Once cooked, remove the pork from the heat. If the patties are large, you can keep them whole or halve them.
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10
To serve, pour the dipping broth into individual small bowls, ensuring each bowl gets a generous portion of the pickled vegetables.
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11
Place the warm grilled pork patties and sliced pork belly directly into the bowls of dipping broth. This keeps the meat warm and infuses the broth with smoky fat.
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12
Arrange the cold vermicelli noodles, fresh herbs, and lettuce on a large communal platter for everyone to help themselves.
💡 Chef's Tips
Use pork shoulder for the ground meat as it has the perfect fat-to-lean ratio; lean pork will result in dry patties. If you cannot find green papaya, kohlrabi or even daikon radish makes an excellent crunchy substitute for the pickles. Don't skip the perilla (purple mint); its earthy, anise-like flavor is the signature herb of authentic Bun Cha. For the best flavor, grill over real charcoal to get that essential smoky 'street food' aroma that indoor pans can't quite replicate. Make sure the dipping broth is served warm or at room temperature, never ice cold, to prevent the pork fat from congealing.
🍽️ Serving Suggestions
Serve with a side of crispy Vietnamese Spring Rolls (Nem Ran) for the ultimate Hanoi feast. Pair with a cold Bia Hanoi or any light, crisp lager to cut through the richness of the grilled pork. Offer extra lime wedges and minced garlic on the side so guests can customize the acidity and pungency of their broth. Serve with a glass of iced jasmine tea to cleanse the palate between bites. A small side of pickled garlic cloves is a traditional accompaniment for those who enjoy an extra punch of flavor.