Bun Cha Hanoi Grilled Pork (Printable)

Grilled pork patties and belly served over vermicelli with fresh herbs and tangy dipping sauce

# What You'll Need:

→ Pork & Marinade

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→ Dipping Sauce (Nuoc Cham)

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→ Noodles & Garnishes

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# How to Make It:

01 - Combine ground pork with half the minced garlic and shallots, 1 tbsp fish sauce, 1 tbsp sugar, oyster sauce, soy sauce, black pepper, and a splash of oil. Mix thoroughly and shape into small patties 2-3 cm thick.
02 - Marinate the pork slices with remaining garlic, shallots, fish sauce, sugar, and oil. Let both patties and slices marinate 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 to achieve a balance of sweet, salty, sour, and spicy flavors.
04 - Cook rice vermicelli according to package instructions. Drain and rinse thoroughly with cold water to stop cooking process and prevent sticking.
05 - Preheat grill or grill pan over medium-high heat. Grill pork patties and pork slices for 3-4 minutes per side until fully cooked through and nicely caramelized.
06 - Arrange cooked noodles, fresh herbs, lettuce, bean sprouts, and sliced cucumber on individual serving plates.
07 - Serve grilled pork hot alongside prepared noodles and fresh herb garnishes. Place dipping sauce on the side for diners to combine all components in their bowls.

# Expert Advice:

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  • The balance of sweet, salty, sour, and savory hits every craving at once
  • Grilling the pork creates those caramelized edges that make each bite unforgettable
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  • Dont skip the marinating time, even twenty minutes makes a huge difference in flavor penetration
  • The dipping sauce should taste strong on its own since it gets diluted when you dip the pork and noodles
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  • Toast the pork patties for a minute under the broiler after grilling for extra crisp edges
  • Add a splash of the dipping sauce to the noodle bowl instead of just dipping for more flavor distribution

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