cookingoVietnam
🇻🇳 A TASTE OF VIETNAM
Bún Chả (Hanoi Grilled Pork & Vermicelli).
Hanoi's beloved dish — smoky grilled pork patties and belly served in a light fish sauce broth with rice vermicelli, fresh herbs, and plenty of pickled vegetables.
- Total time
- 50 min
- Servings
- 4 people
- Difficulty
- Medium
Ingredients
For 4 servings · Check off as you go
0 of 9 ingredients ready
Let's make it.
4 stepsMake the dipping sauce
Mix fish sauce, sugar, lime juice, minced garlic, chili and warm water. Adjust to taste — it should be strong because it seasons the noodles.
5 min
Marinate & form patties
Mix ground pork with fish sauce, sugar, pepper, garlic and shallots. Form into small patties. Marinate belly slices separately.
15 min
Grill the pork
Grill patties and pork belly over high heat (charcoal best) until nicely charred and cooked through.
12 min
Assemble bowls
Cook and rinse vermicelli. In each bowl add noodles, herbs, sprouts, grilled pork. Pour a generous amount of dipping sauce over everything. Eat with extra herbs on the side.
10 min
Cooking Tips
Grill over charcoal for authentic smoky flavor. The dipping sauce (nước chấm) should be balanced: salty, sweet, sour and a little spicy.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 520 kcal
- protein
- 32 g
- carbs
- 58 g
- fat
- 16 g
- fiber
- 3 g
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