Other variations:
Bún chả que tre, Bún chả kẹp vỉ, Bún chả chan, Bún chả trộn
Category
Noodle Dish
Region
Northern Vietnam
Preparation Time
2h05
Servings
4
Difficulty
Medium
About this recipe
Originating in Hanoi, Bún Chả has been a local favorite for decades, traditionally sold at street stalls. It became internationally famous after being enjoyed by US President Barack Obama and chef Anthony Bourdain during their 2016 visit to Vietnam.
Ingredients List
For the pork 300 g pork belly (thinly sliced) 300 g pork (ground) 2 shallots (minced) 2 cloves garlic (minced) 1 tbsp fish sauce 2 tsp oyster sauce 1¼ tsp sugar 2 tsp honey ½ tsp black pepper (ground) 1 tbsp oil (for brushing) For the pickles 100 g green papaya or carrot (thinly sliced; kohlrabi or cucumber can be used instead) 1 tsp salt 2 tbsp sugar 2 tbsp vinegar For the dipping sauce 600 ml water 6 tbsp fish sauce 9½ tbsp sugar 5 tbsp vinegar 3 cloves garlic (minced) chili as desired For serving 400 g dried rice vermicelli fresh herbs to serve water as needed (for boiling)
Materials & Tools
Charcoal grill or stovetop grill pan Mixing bowls Tongs Large serving platter Small bowls for dipping sauce Hinged wire grill basket Pot (for boiling the vermicelli) Saucepan
Preparation steps
Total Time
2h05
Cooking Time
35 min
Active Time
1h30
Marinate Pork
Mix shallots, garlic, fish sauce, oyster sauce, sugar, honey and pepper, then divide between pork belly and ground pork. Cover and refrigerate at least 1 hour.
1h00
Pickle Vegetables
Toss papaya or carrot with salt, sugar and vinegar. Leave to soak while pork marinates.
10 min
Shape Patties
Shape minced pork mixture into small round patties with damp hands.
10 min
Make Dipping Sauce
Stir water, fish sauce, sugar and vinegar until sugar dissolves, then add garlic and chili.
10 min
Cook Vermicelli
Boil vermicelli until tender, rinse in cold water and drain.
10 min
Grill Pork
Brush grill basket and pork with oil. Place pork belly and patties in basket and grill over charcoal or on a stovetop grill pan, turning often, until cooked and lightly charred.
20 min
Serve
Warm dipping sauce in saucepan until just steaming. Put hot grilled pork and pickles in small bowls, then pour over warm sauce. Serve vermicelli and herbs on a platter. Dip noodles and herbs into sauce and eat with pork.
5 min
Chef’s Tips
For authentic flavor, use charcoal grilling; serve pork and sauce hot with cold noodles and fresh herbs for contrast.
Serving Suggestions
Fresh herbs, sliced chili, pickled papaya or carrot, extra dipping sauce
Nutritional info
450kcal
25g protein
20g fat
45g carbs
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