Bun Cha Hanoi

Serves: 4

asian main pork vietnamese

Ingredients

Pork Patties

  • 567 g ground pork
  • 35 g shallot
  • 25 g garlic
  • 37 g granulated sugar
  • 30 ml fish sauce
  • 1 tsp black pepper

Pork Belly

  • 456 g skin-on pork belly
  • 30 ml hot water
  • 28 g granulated sugar
  • 30 ml fish sauce
  • 30 ml vegetable oil
  • 2 scallions
  • 35 g shallot
  • 10 g garlic
  • 0.5 tsp black pepper

Pickled Carrot And Kohlrabi

  • 120 ml water
  • 60 ml rice vinegar
  • 60 ml sugar
  • 59 g carrot
  • 68 g kohlrabi

Dipping Sauce

  • 960 ml water
  • 150 g granulated sugar
  • 120 ml fish sauce

For Serving

  • 227 g rice vermicelli noodles
  • 1 butter lettuce
  • 1 Thai basil
  • 1 Vietnamese coriander
  • 1 perilla
  • 1 peppermint
  • 1 fish mint
  • 40 g garlic
  • 2 bird’s eye chiles

Instructions

Pork Patties

  1. Combine ground pork, shallots, garlic, sugar, fish sauce, and pepper. Refrigerate for 4-24 hours.

Pork Belly

  1. Slice semi-frozen pork belly.
  2. Combine hot water, sugar, fish sauce, oil, scallions, shallot, garlic, and pepper. Marinate pork belly for 4-24 hours.

Pickled Carrot And Kohlrabi

  1. Stir water, rice vinegar, and sugar. Add carrot and kohlrabi. Let sit for 2 hours.

Dipping Sauce

  1. Combine water, sugar, and fish sauce. Boil for 5 minutes.

To Grill The Meats

  1. Form pork patties and grill for 8 minutes.
  2. Grill pork belly slices for 5-6 minutes.

For Serving

  1. Cook noodles, prepare lettuce, herbs, garlic, and chiles.
  2. Divide grilled meats into bowls, add pickled vegetables, and ladle dipping sauce. Serve with noodles and toppings.

Notes

Use a traditionally made fish sauce like Red Boat.

For rice vermicelli, Three Ladies is a good brand.

Green papaya can substitute for kohlrabi.

Fresh herbs are available at Asian grocery stores. Cilantro can substitute for Vietnamese coriander.