Authentic Vietnamese Bun Cha: Grilled Pork and Noodle Recipe

Ingredients

  • 500g pork belly, thinly sliced
  • 500g minced pork shoulder
  • 4 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 4 tablespoons of fish sauce
  • 2 tablespoons of sugar
  • 2 tablespoons of white vinegar
  • 1 teaspoon of black pepper
  • 200g vermicelli rice noodles
  • 1 handful of fresh mint
  • 1 handful of cilantro
  • 1 handful of Thai basil
  • 1 fresh red chili, sliced
  • 4 spring onions, thinly sliced
  • 300g of bean sprouts
  • 1 lime, cut into wedges

Steps and instructions

  1. In a bowl, mix together the pork belly, minced pork shoulder, half of the chopped garlic, shallots, 2 tablespoons of fish sauce, 1 tablespoon of sugar, black pepper, and vinegar. Let the meat marinate for at least 30 minutes.
  2. While the meat is marinating, prepare the rice noodles according to the package instructions.
  3. Heat a grill pan over medium heat and grill the marinated pork until it is cooked through and slightly charred.
  4. In a small saucepan, mix together the remaining fish sauce, garlic, sugar, and 2 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
  5. Arrange the cooked noodles, grilled pork, mint, cilantro, Thai basil, chili, spring onions, bean sprouts, and lime wedges on a serving platter.
  6. Pour the fish sauce mixture into a serving bowl and serve alongside the platter.
  7. The dish is meant to be eaten by taking a bit of everything, placing it in a lettuce leaf, topping it with some sauce, and eating it like a wrap.

Tools for making

  • Grill pan - Used to grill the marinated pork slices.
  • Small saucepan - Used to simmer the fish sauce mixture.
  • Bowl - Used to mix the marinade for the pork.
  • Tongs - Used to flip and handle the grilled pork.
  • Serving platter - Used to arrange the cooked noodles, grilled pork, and various toppings.
  • Serving bowl - Used to hold the fish sauce mixture for dipping.
  • Chopping board - Used to chop garlic, shallots, and other ingredients.
  • Knife - Used to finely chop garlic, shallots, and other ingredients.
  • Grater - Used to grate the garlic and shallots if desired.
  • Spoon - Used for mixing ingredients and serving the fish sauce mixture.
  • Strainer - Used to drain the cooked rice noodles.
  • Lettuce leaves - Used as a wrap for the meat and toppings.

Recipe variations

  • Replace pork belly and minced pork shoulder with chicken thighs or beef slices.
  • For a vegetarian option, substitute the meat with tofu or tempeh.
  • Add sliced onions or scallions as toppings.
  • Include sliced cucumber or pickled carrots for additional crunch and flavor.
  • Experiment with different types of noodles such as udon or soba noodles.
  • For a spicy version, add a tablespoon of chili paste or Sriracha to the marinade or sauce.
  • Try grilling the meat on an outdoor barbecue for a smoky flavor.
  • Replace regular fish sauce with vegetarian or mushroom-based fish sauce for a vegetarian-friendly version.
  • Serve the dish with a side of Vietnamese dipping sauce (nuoc cham) instead of the fish sauce mixture.
  • Add a tablespoon of hoisin sauce to the marinade or drizzle it over the assembled dish for a sweeter taste.

Recipe overview

Bun Cha is a traditional Vietnamese dish that is both flavorful and hearty. Originating from the streets of Hanoi, this dish combines marinated grilled pork served over a plate of white rice noodle and herbs with a side of dipping sauce. The recipe we have here will guide you step-by-step through the process of creating this satisfying meal in your own kitchen. The beauty of Bun Cha lies in its balance of flavors - the savory and slightly charred pork, the fresh and fragrant herbs, the light vermicelli noodles, all tied together with a tangy, sweet, and salty dipping sauce. It's a dish that's perfect for any time of the day, whether lunch or dinner, and is sure to impress your family or guests. Cooking Bun Cha involves marinating the pork, grilling it to perfection, and preparing a flavorful dipping sauce. While the dish requires a number of ingredients, the steps are straightforward and manageable, even for beginners. The end result is a platter of delicious, vibrant, and colorful ingredients that each diner can customize to their liking. Enjoy the process, and most importantly, enjoy your homemade Bun Cha!

Common questions

  1. Can I use a different cut of pork instead of pork belly? Yes, you can use pork shoulder or pork loin as a substitute for pork belly. However, keep in mind that the texture and flavor may differ slightly.
  2. Can I use something other than pork in this recipe? If you prefer, you can use chicken or tofu as an alternative to pork. Adjust the cooking time accordingly to ensure the chicken is fully cooked or the tofu is heated through.
  3. Can I make this recipe vegetarian/vegan? Yes, you can make a vegetarian/vegan version of this recipe by substituting the pork with tofu or tempeh and using vegetarian/vegan fish sauce or soy sauce instead of traditional fish sauce.
  4. What can I use instead of vermicelli rice noodles? If you cannot find vermicelli rice noodles, you can use other types of rice noodles or even wheat noodles as a substitute. Just be aware that the texture and cooking time may vary.
  5. Can I adjust the level of spiciness? Certainly! If you prefer a milder flavor, you can reduce or omit the fresh red chili. Conversely, if you like it spicier, you can add more chili or even some chili flakes or hot sauce to your taste.
  6. Can I prepare the marinade in advance? Yes, you can prepare the marinade ahead of time and let the meat marinate in the refrigerator for a few hours or overnight to enhance the flavor.
  7. Can I freeze the leftovers? It's not recommended to freeze the leftovers, as the texture and taste of the noodles and herbs may be affected. It's best to enjoy the dish fresh.

Serving dishes and utensils

  • Grill pan - A grill pan is useful for grilling the marinated pork.
  • Small saucepan - A small saucepan is needed to simmer the fish sauce mixture.
  • Serving platter - A serving platter is used to arrange the cooked noodles, grilled pork, herbs, and other toppings.
  • Serving bowl - A serving bowl is used to hold the fish sauce mixture for dipping.
  • Lettuce leaves - Lettuce leaves are used as wraps for the bun cha.

Origin stories

Bun Cha, the quintessential cuisine of Hanoi, has a fascinating origin tale that dates back to the early days of Vietnam. As the story goes, in a time when resources were scarce, the innovative people of Hanoi devised a way to make the most out of their limited pork supply. They decided to grill the pork and serve it with a bowl of dipping sauce and a plate of rice noodles, creating a meal that was filling yet economical. The addition of fresh herbs and vegetables not only added flavor and color but also reflected the Vietnamese philosophy of balancing different flavor profiles. Over the years, this humble dish has become a symbol of Hanoi’s culinary culture, enjoyed by locals and tourists alike, and even catching the attention of world-renowned chefs such as Anthony Bourdain. It is said that enjoying Bun Cha in the narrow lanes of Hanoi, amidst the hustle and bustle of the city, is an experience that stays with you long after you've finished your meal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.