Bun Cha Hanoi Grilled Pork (Print Version)

Grilled pork patties and belly slices with vermicelli noodles, fresh herbs, and tangy dipping sauce.

# What You Need:

→ Pork & Marinade

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→ Dipping Sauce (Nuoc Cham)

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→ Noodles & Garnishes

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# How To Make:

01 - Combine ground pork, half the minced garlic and shallots, 1 tbsp fish sauce, 1 tbsp sugar, oyster sauce, soy sauce, black pepper, and a splash of oil in a large bowl. Mix thoroughly and shape into small patties approximately 1 inch thick.

02 - Marinate the pork slices with remaining garlic, shallots, fish sauce, sugar, and oil in a separate bowl. Let both mixtures rest for at least 15 minutes.

03 - Dissolve sugar in warm water, then stir in fish sauce, rice vinegar or lime juice, garlic, chili, and carrot if using. Adjust seasoning to achieve balanced sweet, salty, sour, and spicy flavors.

04 - Cook rice vermicelli according to package instructions. Drain thoroughly and rinse with cold water to halt cooking process.

05 - Preheat grill or grill pan over medium-high heat. Grill pork patties and pork slices for 3 to 4 minutes per side until cooked through and caramelized.

06 - Arrange noodles, herbs, lettuce, bean sprouts, and cucumber on individual serving plates.

07 - Serve grilled pork hot with noodles and fresh herbs. Present dipping sauce on the side for diners to combine ingredients in their bowls.

# Expert Tips:

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The interplay of charred sweet pork against crisp cool herbs creates an experience that wakes up every part of your palate
Its interactive dining that brings everyone to the table, building their own perfect bites

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Charcoal grilling adds an irreplaceable smoky depth that transforms good bun cha into unforgettable bun cha
The sauce must be made ahead so flavors have time to marry and mellow

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Pound your pork slices slightly for even thinner, more tender pieces that absorb more marinade
Keep your herbs dry and do not dress them with sauce directly, let each diner control the balance

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