Authentic Bún Chả Hanoi With Grilled Pork and Rice Vermicelli

Name: Authentic Bún Chả Hanoi With Grilled Pork and Rice Vermicelli
Prep time: 200 min
Cook time: 40 min
Total time: 240 min
Yield: 6
Ingredients: 3 tablespoons sugar; 3 tablespoons water, divided; 1.1 pounds (500 grams) ground pork shoulder; 1.1 pounds (500 grams) pork belly, thinly sliced; 1 tablespoon seasoning powder; 1 tablespoon sugar; 1 tablespoon fish sauce; 1 tablespoon oyster sauce; 1 tablespoon prepared caramel sauce; 3 tablespoons shallot, minced; 1 tablespoon garlic, minced; 1 tablespoon honey, optional; 1 medium carrot, peeled and thinly sliced; 2 cups green papaya or kohlrabi, peeled and thinly sliced; 1 tablespoon salt; 2 tablespoons sugar; 1/4 cup white vinegar; 1 tablespoon garlic, minced; 1/2 medium cucumber, seeded and thinly sliced, optional; 1 1/2 cups water; 1/2 cup sugar; 1 tablespoon garlic, minced; 1/2 cup white vinegar; 2 tablespoons fresh lime juice; 1/2 cup fish sauce; 1 fresh chili, thinly sliced, optional; 1 medium lime, cut into wedges; 1 1/2 pounds (680 grams) fresh rice vermicelli or 12 ounces (340 grams) dried rice vermicelli; 1 head lettuce, leaves separated; 1 bunch perilla leaves

by Natalie Reed

6 servings

4 hr

Bún Chả Hanoi is a classic Northern Vietnamese dish built around smoky grilled pork, cool rice vermicelli, fresh herbs, crunchy pickled vegetables, and a warm sweet-and-sour fish sauce. Instead of combining everything in one bowl, each component is served separately so every bite can include a different balance of pork, noodles, herbs, and dipping sauce.

authentic bn ch hanoi with grilled pork and rice vermicelli

The dish uses two types of pork. Ground pork shoulder is shaped into tender patties, while thinly sliced pork belly develops caramelized edges on the grill. Both cuts are marinated with fish sauce, oyster sauce, shallot, garlic, sugar, and homemade caramel sauce before cooking.

The caramel sauce, known as nước hàng, gives the pork its deep amber color. It takes only a few minutes to prepare, but the sugar must be removed from the heat as soon as it reaches a dark amber shade. Burnt caramel creates a bitter flavor and an overly dark coating.

While the pork marinates, prepare the pickled vegetables and dipping sauce. Carrot and green papaya or kohlrabi add a crisp, refreshing contrast to the rich pork. The warm dipping sauce combines fish sauce, vinegar, sugar, lime juice, garlic, and water for a balanced mixture of salty, sweet, and sour flavors.

Charcoal grilling produces the traditional smoky aroma associated with Bún Chả Hanoi. As the pork fat drips onto the hot coals, it creates smoke that flavors the patties and pork belly. An oven also works when outdoor grilling is unavailable, although it produces less smoke flavor.

To serve, place the rice vermicelli, grilled pork, herbs, and pickled vegetables on separate platters. Add several pork patties, pork belly slices, and pickles to each bowl of warm dipping sauce. Diners can then dip small bundles of noodles and herbs into the sauce and enjoy them with the grilled pork.

Traditional Bún Chả Hanoi served with smoky grilled pork, vermicelli, fresh herbs, and warm dipping sauce.

See more recipe: https://chinsu.com/blog/bun-cha-hanoi-recipe

Authentic Bún Chả Hanoi With Grilled Pork and Rice Vermicelli

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Recipe details

Yield 6 servings
Time spent: Prep time: 200 Minutes Cook time: 40 Minutes Total time: 4 hr

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Ingredients

Caramel Sauce

3 tablespoons sugar
3 tablespoons water, divided

Pork And Marinade

1.1 pounds (500 grams) ground pork shoulder
1.1 pounds (500 grams) pork belly, thinly sliced
1 tablespoon seasoning powder
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon prepared caramel sauce
3 tablespoons shallot, minced
1 tablespoon garlic, minced
1 tablespoon honey, optional

Pickled Vegetables

1 medium carrot, peeled and thinly sliced
2 cups green papaya or kohlrabi, peeled and thinly sliced
1 tablespoon salt
2 tablespoons sugar
1/4 cup white vinegar
1 tablespoon garlic, minced
1/2 medium cucumber, seeded and thinly sliced, optional

Dipping Sauce

1 1/2 cups water
1/2 cup sugar
1 tablespoon garlic, minced
1/2 cup white vinegar
2 tablespoons fresh lime juice
1/2 cup fish sauce
1 fresh chili, thinly sliced, optional
1 medium lime, cut into wedges

Noodles And Herbs

1 1/2 pounds (680 grams) fresh rice vermicelli or 12 ounces (340 grams) dried rice vermicelli
1 head lettuce, leaves separated
1 bunch perilla leaves
1 bunch Vietnamese lemon balm
1 bunch peppermint
1 bunch Thai basil
2 cups bean sprouts

Instructions

Make The Caramel Sauce

Add the sugar and 1 tablespoon of the water to a small saucepan over medium heat.
Gently swirl the pan without stirring until the sugar melts and turns deep amber, about 3–4 minutes.
Carefully add the remaining 2 tablespoons of water to stop the cooking process.
Stir briefly, remove the saucepan from the heat, and set the caramel sauce aside.

Marinate The Pork

Combine the seasoning powder, sugar, fish sauce, oyster sauce, prepared caramel sauce, minced shallot, minced garlic, and optional honey in a mixing bowl.
Divide the marinade between the ground pork shoulder and pork belly, keeping the two cuts in separate containers.
Mix each portion until the pork is evenly coated.
Cover both containers and refrigerate for at least 2–3 hours or overnight.
Before grilling, shape the ground pork into small balls and flatten each ball slightly to form a patty.

Prepare The Pickled Vegetables

Place the sliced carrot and green papaya or kohlrabi in a mixing bowl.
Add the salt and toss until the vegetables are evenly coated.
Let the vegetables rest for 10 minutes, then drain and squeeze out the excess liquid.
Add the sugar, white vinegar, and minced garlic.
Add the sliced cucumber when using.
Mix thoroughly and let the vegetables pickle for 1–2 hours.

Make The Dipping Sauce

Combine the water, sugar, minced garlic, white vinegar, lime juice, and fish sauce in a saucepan.
Stir until the sugar dissolves.
Bring the sauce briefly to a boil, then reduce the heat.
Taste and adjust the sweet, sour, or salty balance as needed.
Keep the dipping sauce warm until serving.
Add the sliced chili when using.

Grill The Pork

Preheat a charcoal grill to medium-high heat.
Place the pork patties and pork belly slices on separate areas of the grill because the two cuts cook at different rates.
Grill the pork until both sides are golden brown, lightly charred, and fully cooked.
Transfer the cooked pork to a clean serving platter.
For an oven alternative, place the pork on a foil-lined wire rack and bake at 425°F (220°C) for approximately 10 minutes per batch.

Prepare The Noodles

Separate the fresh rice vermicelli strands and arrange them on a serving plate.
When using dried rice vermicelli, cook the noodles according to the package instructions, usually for 3–5 minutes.
Drain the cooked noodles and rinse them under cold running water.
Allow the noodles to drain completely before serving.

Assemble And Serve

Divide the warm dipping sauce among six individual bowls.
Add several grilled pork patties, pork belly slices, and pickled vegetables to each bowl.
Arrange the rice vermicelli, remaining grilled pork, lettuce, perilla leaves, Vietnamese lemon balm, peppermint, Thai basil, and bean sprouts on separate serving plates.
Place the lime wedges and sliced chili on the table.
To eat, dip a small portion of noodles and herbs into the warm sauce, then enjoy them with the grilled pork and pickled vegetables.

Tips

Marinate the pork for at least 2–3 hours, but refrigerating it overnight produces a deeper flavor.
Keep the ground pork and pork belly in separate containers because the two cuts require different preparation and grilling times.
Remove the caramel sauce from the heat as soon as it turns deep amber because black caramel tastes bitter.
Chill the pork belly for 45–50 minutes before slicing to create clean, even slices approximately 1/4 inch (6 millimeters) thick.
Grill the pork patties and pork belly on separate areas of the grill so each cut cooks evenly.
Keep the dipping sauce warm because cold sauce can cause the rendered pork fat to solidify.
Store the noodles, pork, herbs, pickles, and dipping sauce separately to preserve their textures.
Refrigerate leftover grilled pork for 3–4 days and the dipping sauce and pickled vegetables for 5–7 days.

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