Bun Cha Hanoi (Vietnamese Grilled Pork with Rice Noodles)
ID: c4c71c1e...
An incredibly flavorful and iconic Vietnamese dish featuring smoky grilled pork belly and savory-sweet pork patties served in a warm, tangy broth. It is accompanied by fresh herbs, vermicelli rice noodles, crispy spring rolls, and quick-pickled vegetables for a complete multi-sensory eating experience.
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🍳 Cooking Flow
Chop all aromatics and marinate both the ground pork meatballs and sliced pork belly. → Boil the pickling liquid and pour it over sliced carrots and daikon to quick-pickle. → Make the dipping broth using pork stock, sugar, fish sauce, and vinegar; keep it warm. → Mix the filling, wrap it in damp rice paper to form spring rolls, and deep-fry at 350°F until crispy. → Grill the pork patties and pork belly over charcoal until charred, then serve in the warm broth with noodles, fresh herbs, and pickles.
Cooking Steps
Brief Cooking Order
Chop all aromatics and marinate both the ground pork meatballs and sliced pork belly. → Boil the pickling liquid and pour it over sliced carrots and daikon to quick-pickle. → Make the dipping broth using pork stock, sugar, fish sauce, and vinegar; keep it warm. → Mix the filling, wrap it in damp rice paper to form spring rolls, and deep-fry at 350°F until crispy. → Grill the pork patties and pork belly over charcoal until charred, then serve in the warm broth with noodles, fresh herbs, and pickles.
Introduction
An incredibly flavorful and iconic Vietnamese dish featuring smoky grilled pork belly and savory-sweet pork patties served in a warm, tangy broth. It is accompanied by fresh herbs, vermicelli rice noodles, crispy spring rolls, and quick-pickled vegetables for a complete multi-sensory eating experience.
Step 1
Prepare the aromatics: Beat the lemongrass stalk to bruise it, remove the woody top, then finely chop the bottom half. Finely chop the shallot, garlic, and Thai basil.
Step 2
Make the meatballs: Mix 1.5 lbs fatty ground pork with the chopped lemongrass, shallot, 4 cloves of chopped garlic, Thai basil, 2 tsp black pepper, 2.5 tbsp sugar, and 3 tbsp fish sauce. Knead thoroughly by hand until the mixture becomes sticky and cohesive. Cover and marinate for at least 30 minutes, or ideally overnight.
Step 3
Marinate the pork belly: Mix 2 tbsp sugar, 2.5 tbsp fish sauce, 3 cloves of smashed and chopped garlic, and the finely chopped white parts of 2 green onions. Toss in 1.5 lbs of sliced pork belly. Massage the marinade into the meat. Cover and marinate for at least 30 minutes, or overnight.
Step 4
Make the pickles: In a pot, combine 2 cups distilled white vinegar, 1.5 cups water, 1/4 cup sugar, and 1 tbsp kosher salt. Bring to a boil, then pour the hot liquid over the sliced carrots and daikon. Lay a piece of plastic wrap directly on top of the pickles to keep them submerged. Let cool to room temperature.
Step 5
Prepare the broth: In a saucepan, combine 4.5 cups pork stock, 1/2 cup sugar, 1/2 cup fish sauce, and 3 tbsp distilled white vinegar. Bring to a boil, turn off the heat, and keep warm for serving.
Ingredients List
Important Notes
Beating the lemongrass stalk heavily before chopping helps release the essential oils and break down its fibrous texture.
Kneading the ground pork thoroughly emulsifies the fat with the liquids, ensuring the meatballs hold together without a casing.
Using pork stock instead of water for the dipping broth creates a much richer, deeper flavor profile.
Do not over-soak the rice paper wrapper for the spring rolls; it should still feel slightly stiff when pulled out of the water, as it will continue to soften on the board.
Keep a close eye on the pork belly while grilling, as the melting fat will cause aggressive flare-ups over open charcoal.
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