Bun Cha Hanoi (Grilled Pork Vermicelli)

Method

1. 1
   • ground pork 500 g
   • pork tenderloin 150 g
   • fish sauce 3 tbsp
   • white sugar 2 tbsp
   • garlic 6
   • shallot 2
   • vegetable oil 1 tbsp

   Marinate and shape the pork — Mix the ground pork and sliced pork tenderloin separately, each with a share of fish sauce, sugar, minced garlic, shallot, and vegetable oil. Marinate for at least 20 minutes. Shape the ground pork into small patties.

2. 2

   Grill the pork — Grill the patties and sliced pork over medium-high heat for about 10 minutes, turning occasionally, until charred and cooked through.

   ⏱10 min
3. 3
   • garlic 6
   • rice vinegar 4 tbsp
   • palm sugar 3 tbsp
   • water 3 dl
   • carrot 1
   • fresh chilli 2

   Make the dipping broth — Combine the rice vinegar, palm sugar, water, minced garlic, and chilli in a bowl to make the dipping broth. Add the carrot slices to soften slightly.

4. 4
   • rice noodles 300 g
   • water 3 dl

   Cook the rice vermicelli — Cook the rice vermicelli in boiling water for about 5 minutes until tender, then drain and rinse under cold water.

   ⏱5 min
5. 5
   • white cabbage 100 g
   • lettuce 60 g
   • fresh cilantro 4 tbsp

   Assemble and serve — Serve the grilled pork in the warm dipping broth alongside the vermicelli, shredded cabbage, lettuce, cilantro, and dip each bite before eating.