Cook and Scale
Bun Cha Hanoi (Grilled Pork Vermicelli)
4 servings · 45 min total
Smoky grilled pork patties and slices served in a sweet-tangy dipping broth alongside rice vermicelli, fresh herbs, and crunchy vegetables.
Ingredients
- 500 g ground pork
- 150 g pork tenderloin, thinly sliced
- 3 tbsp fish sauce
- 2 tbsp white sugar
- 6 garlic, minced, divided
- 2 shallot, minced
- 1 tbsp vegetable oil
- 300 g rice noodles
- 4 tbsp rice vinegar
- 3 tbsp palm sugar
- 3 dl water
- 1 carrot, thinly sliced
- 100 g white cabbage, shredded
- 60 g lettuce
- 4 tbsp fresh cilantro
- 2 fresh chilli, sliced
Contains: Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Grill the pork — Grill the patties and sliced pork over medium-high heat for about 10 minutes, turning occasionally, until charred and cooked through.
- 3.
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.
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.
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.