Bun cha is Hanoi’s beloved combination of smoky grilled pork, cool rice noodles, crisp herbs, and sweet-sour nuoc cham. It is bright, balanced, and easy to serve family-style.
This home-kitchen version shapes the ground pork into small patties, grills pork belly alongside them, and builds the dipping sauce while the noodles soften.
Keep the pork mixture cold while shaping and cook it over high heat so the edges caramelize before the centers dry out.
Serving Suggestions
Serve the pork in bowls of nuoc cham with noodles, lettuce, mint, cilantro, and pickled carrot and daikon. Add sliced chili at the table.
Recipe Notes
The pork can be marinated several hours ahead. Keep the components separate for leftovers and refrigerate for up to 3 days.
Classic Vietnamese Bun Cha with Grilled Pork
Hanoi-style grilled pork served with rice noodles, fresh herbs, pickled vegetables, and nuoc cham.
Ingredients
Equipment
Method
Marinate and Pickle:
- Mix the ground pork with 1 tablespoon fish sauce, 1 tablespoon sugar, lime juice, garlic, and black pepper. Shape into small patties.
- Toss the carrot and daikon with 1 tablespoon rice vinegar and a pinch of sugar. Let stand for at least 30 minutes.
- Whisk the remaining fish sauce, water, remaining vinegar, and 2 teaspoons sugar into a dipping sauce. Add sliced chili if desired.
Grill the Pork:
- Heat a grill pan or barbecue to high. Lightly oil the grates.
- Grill the patties and pork belly in batches until browned, lightly charred, and cooked through, about 3 to 5 minutes per side.
- Cook the rice vermicelli according to the package directions, then rinse under cool water and drain well.
Assemble:
- Divide the noodles, lettuce, herbs, and pickles among serving bowls.
- Add the grilled pork and serve with bowls of nuoc cham for dipping and spooning over the noodles.
Nutrition
Notes
- High heat creates the signature charred edges.
- Keep noodles and herbs cool and separate until serving.
- Fish sauce varies in saltiness, so adjust the dipping sauce to taste.
