Bun Cha
A classic Hanoi dish consisting of grilled pork patties and slices served over cold rice vermicelli noodles with a side of dipping sauce and fresh herbs.
Origin & history
Bun Cha is a quintessential Hanoi street food. It gained international fame after being featured in a meal between Anthony Bourdain and Barack Obama in 2016.
Ingredients
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Pork
Marinade
Dipping Sauce
Noodles
The method
Step by step
- 01
Marinate Pork
30 minMix the ground pork and pork belly with fish sauce, sugar, minced shallots, and garlic. Let marinate for at least 30 minutes.
Use a little caramel sauce for a deeper color.
- 02
Grill
15 minForm the ground pork into small patties. Grill the patties and pork belly slices over charcoal until charred and cooked through.
Charcoal grilling provides the authentic smoky flavor.
- 03
Assemble
5 minPrepare the dipping sauce by mixing fish sauce, sugar, vinegar, water, and sliced garlic/chili. Serve the grilled pork in the sauce alongside the noodles and herbs.
Dip the noodles into the sauce before eating.
Chef tips
- — Use fatty pork for the best texture.
- — Serve with plenty of fresh herbs like perilla and mint.
Common mistakes
- — Using lean pork
- — Not charring the meat
Substitutions
- Charcoal grill → Oven broilerUse if outdoor grilling is not possible
Storage & serving
Store meat and noodles separately; reheat meat before serving.
Serve with a bowl of dipping sauce containing the meat, and a separate plate of noodles and herbs.
Food safety
Ensure pork is cooked to 145°F (63°C).
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