RataterraFirst edition in progress
My atlas

Searches names, synonyms and regional names, with or without accents.

    Explore the world · Recipe · Vietnam · Reference page

    Bún chả

    bún chả

    Char-grilled pork patties and pork belly served with cool rice vermicelli, bean sprouts and a basket of herbs, all dipped into a warm sweet-sour fish sauce. A speciality of Hanoi; the quantities are Luke Nguyen's.

    Bun cha with grilled pork patties and belly in dipping sauce,served beside rice vermicelli,sprouts and herbs.
    Editorial illustration of the documented recipe; not a photograph of a kitchen-tested result.
    Servings
    4
    Preparation
    40 min
    Cooking
    20 min
    Resting
    2 h
    Total
    3 h
    Difficulty
    Moderate

    Equipment

    • Charcoal grill or barbecue
    • Two mixing bowls; small saucepan
    • One dipping bowl per diner; serving platters
    Servings4

    Ingredients

    • Marinade

    • Pork

    • Dipping sauce

    • To serve

    Shopping list

    Method

    1. Mix the marinade. Put half on the minced pork and mix well; turn the sliced belly in the other half. Cover and refrigerate 2 hours, or overnight for more flavour.

      Timer · 2 h120:00

    2. Near serving time, heat the charcoal grill to medium–high. Set out the noodles, sprouts and herbs on separate platters.

    3. With oiled hands, shape the mince into small balls and press them into patties about 5 cm across and 1 cm thick. Brush with oil and grill 4 minutes a side, until just cooked through.

      Timer · 8 min8:00

    4. Grill the pork belly 4 minutes a side until browned. Watch for flare-ups from the dripping fat.

      Why Flames from burning fat blacken the meat and make it bitter (Jerry Mai).

      Timer · 8 min8:00

    5. Meanwhile, for the dipping sauce, dissolve the sugar with the fish sauce, vinegar and water in a saucepan and bring to the boil. Off the heat, stir in the chilli, garlic and lime juice.

    6. Pour the warm sauce into individual bowls and put the meat in. Each diner takes noodles, sprouts and herbs and dips them with the pork, mouthful by mouthful.

    To drink & serve with

    Substitutions

    • Charcoal grill → A gas barbecue or grill pan; the smoky flavour will be weaker.
    • Store-bought vermicelli → Jerry Mai's SBS recipe makes fresh rice noodles from rice flour and tapioca starch, pressed through a potato ricer.

    Common mistakes

    • Underseasoning the dipping sauce: it is the only seasoning for the noodles and herbs.

    Storage & reheating

    Grill and eat at once. Cooked pork keeps 2 days in the fridge; reheat until steaming hot.

    Safety

    Pork mince must be cooked through, with no pink meat and clear juices (UK FSA). Contains fish (fish sauce), molluscs (oyster sauce), soy and wheat (dark soy sauce).

    Allergens

    Fish · Molluscs · Soy · Gluten

    Check labels: stock, bacon and sauces can contain further allergens.

    A speciality of Hanoi

    Chef Jerry Mai calls bún chả "this specialty dish of Hanoi": grilled pork belly and mince patties with an abundance of fresh herbs and a punchy dressing. Luke Nguyen sums it up as grilled pork, rice noodles, herbs and fish sauce in one bowl.

    [1][2]

    Two kinds of pork, one warm sauce

    The same marinade, heavy with garlic, shallot, chives and fish sauce, seasons both the minced patties and the sliced belly. Both cook quickly over charcoal, which gives the smoky edge the dish is known for. The dipping sauce is boiled and served warm, and the meat goes into it rather than onto the noodles, so each diner builds every mouthful at the table.

    [2][1]

    How it connects

    Place

    • origin Vietnam In preparation

    Recipe

    Continue exploring