Vietnamese
Bún chả
A Hanoi-style bowl of smoky grilled pork patties and pork slices served with rice vermicelli, fresh herbs, and a warm sweet-sour fish sauce. The pork is marinated deeply with shallot, garlic, fish sauce, and caramel before grilling.
Watch it madeNatha Food · 26:28
Ingredients
- Dried rice vermicelli noodles180g
- Ground pork shoulder200g
- Pork belly or fatty pork shoulder, thinly sliced200g
- Shallots, finely minced3 tbsp
- Garlic, finely minced2 tsp
- Vietnamese fish sauce5 tbsp, divided
- Sugar4 tbsp, divided
- Caramel sauce nước màu1 tsp
- Freshly ground black pepper1 tsp
- Neutral oil1 tsp
- Warm water180ml
- Rice vinegar2 tbsp
- Fresh lime juice1 tbsp
- Green papaya, thinly sliced1/2 cup
- Carrot, thinly sliced1/4 cup
- Bird's eye chili, sliced1
- Garlic, thinly sliced1 clove
- Vietnamese herbs such as perilla, mint, coriander, and lettuce2 generous handfuls
Method
- Mix the ground pork with half of the minced shallot, half of the minced garlic, 1 tbsp fish sauce, 1 tbsp sugar, 1/2 tsp caramel sauce, 1/2 tsp black pepper, and 1 tsp neutral oil until slightly sticky.
- In a separate bowl, mix the pork slices with the remaining minced shallot, remaining minced garlic, 1 tbsp fish sauce, 1 tbsp sugar, remaining 1/2 tsp caramel sauce, and remaining 1/2 tsp black pepper.
- Cover both pork mixtures and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Shape the ground pork into small, flat patties about 5 cm wide.
- Cook the rice vermicelli in boiling water according to the package directions, then rinse under cool water and drain well.
- Rinse the herbs and lettuce, drain thoroughly, and arrange them on a serving plate with the noodles.
- Make the dipping sauce by stirring warm water with the remaining 3 tbsp fish sauce, remaining 2 tbsp sugar, rice vinegar, and lime juice until dissolved.
- Add the green papaya, carrot, sliced chili, and sliced garlic to the dipping sauce, then divide it between two serving bowls.
- Grill the pork patties and pork slices over charcoal, or on a very hot grill pan, turning until lightly charred at the edges and cooked through.
- Place the hot grilled pork directly into the bowls of dipping sauce so the juices season the nước chấm.
- Serve with the rice vermicelli and herbs on the side, letting each person dip noodles and herbs into the warm sauce with pieces of grilled pork.
Common questions
Can I substitute the pork shoulder or belly with another cut of pork?
Yes. For the patties, use ground pork with some fat, ideally 20–30%. For the sliced pork, any fatty pork shoulder, pork collar, or thinly sliced pork belly works best. Very lean cuts will dry out and taste flat.
How long should I marinate the pork for the best flavor?
A minimum of 30 minutes will season the meat, but 2–4 hours in the refrigerator gives better flavor. Don’t marinate much longer than overnight, or the fish sauce can make the pork taste too salty and firm.
What are the most common mistakes when making bún chả?
Overmixing the ground pork until it becomes dense, cooking the patties too hard so they dry out, and oversalting the dipping sauce are the biggest mistakes. Also, drain the noodles well so the bowl doesn’t get watery.
Can I make bún chả ahead of time, and how should I store leftovers?
Yes. Keep cooked pork, noodles, herbs, and dipping sauce separate. Store pork and sauce in the refrigerator for up to 3 days. Reheat the pork gently before serving, and refresh noodles with a quick rinse in cool water.
How should I serve bún chả for the best texture and balance?
Serve the grilled pork in a bowl with warm dipping sauce, and keep the noodles, herbs, lettuce, and pickled green papaya on the side. Guests usually add noodles and herbs to the bowl and eat it with chopsticks and a spoon.