Bun Cha - Vietnamese Grilled Pork with Vermicelli
ID: 2fd26370...
Bun Cha is a legendary Hanoi street food featuring smoky grilled pork belly and savory minced pork patties. It is served submerged in a warm, light sweet-and-sour dipping sauce, accompanied by crunchy pickles, fresh herbs, and soft rice vermicelli.
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🍳 Cooking Flow
Slice the pork and prepare the homemade caramel sauce. → Marinade the sliced pork and minced pork patties separately for at least 30 minutes. → Salt, rinse, and pickle the carrots and kohlrabi in sugar and vinegar. → Grill the pork over charcoal or pan-fry until golden brown and cooked through. → Heat the dipping sauce, assemble the bowls with pork, pickles, garlic, and chili, and serve with vermicelli and fresh herbs.
Cooking Steps
Brief Cooking Order
Slice the pork and prepare the homemade caramel sauce. → Marinade the sliced pork and minced pork patties separately for at least 30 minutes. → Salt, rinse, and pickle the carrots and kohlrabi in sugar and vinegar. → Grill the pork over charcoal or pan-fry until golden brown and cooked through. → Heat the dipping sauce, assemble the bowls with pork, pickles, garlic, and chili, and serve with vermicelli and fresh herbs.
Introduction
Bun Cha is a legendary Hanoi street food featuring smoky grilled pork belly and savory minced pork patties. It is served submerged in a warm, light sweet-and-sour dipping sauce, accompanied by crunchy pickles, fresh herbs, and soft rice vermicelli.
Step 1
Thinly slice the pork belly or pork shoulder into bite-sized pieces.
Step 2
Prepare the caramel sauce by melting 1/2 cup of sugar in a pot over medium heat until it turns a deep amber color. Turn off the heat and carefully stir in 1/2 cup of hot water, then set aside.
Step 3
Marinade the sliced pork with 1 tbsp minced garlic, 1 tbsp oyster sauce, 1 tbsp sugar, 2 tbsp fish sauce, 2 tbsp minced shallot, 1 tsp seasoning powder, 1/2 tsp black pepper, and 2-3 tbsp of the prepared caramel sauce. Mix well and let marinade for at least 30 minutes.
Step 4
Marinade the minced pork with the same measurements of garlic, oyster sauce, sugar, fish sauce, shallots, seasoning powder, pepper, and caramel sauce. Mix thoroughly and shape into round patties.
Step 5
To make the pickles, thinly slice kohlrabi and carrots (cut carrots into flower shapes if desired). Toss with 2 tsp of salt and let sit for 15 minutes to draw out moisture. Rinse thoroughly under cold water, squeeze out excess liquid, and toss with 1 tbsp of sugar and 2 tbsp of vinegar. Let rest for 1 hour.
Ingredients List
Important Notes
Caramel sauce is highly recommended over honey as it gives the pork its signature authentic color and flavor. Be extremely careful when adding hot water to the melted sugar as it will spit.
Rinsing the salted kohlrabi and carrots under cold water and squeezing them dry is essential to ensure they remain crispy.
Grilling over charcoal provides the iconic smoky street-food flavor, but pan-frying on medium-high heat with a little oil works well as an indoor alternative.
Vietnamese balm (rau kinh giới) is a key herb that defines the authentic taste of Hanoi-style Bun Cha.
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