Bun Cha (Hanoi Grilled Pork & Noodles)

Name: Bun Cha (Hanoi Grilled Pork & Noodles)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Ingredients: 400 g Pork shoulder/belly; 200 g Rice vermicelli (bun); 1 handful Lettuce, perilla, cilantro, mint; 0.5 each Carrot & daikon; 2 tbsp Fish sauce; 1 tbsp Sugar; 1 tbsp Minced garlic & shallot; 0.5 tsp Black pepper; 1 tsp Caramel or oyster sauce; 3 tbsp Fish sauce; 0.75 cup Water; 2 tbsp Sugar; 2 tbsp Lime juice; 1 tbsp Minced garlic & chili

Hanoi's signature dish — char-grilled pork in a sweet-sour-salty nuoc cham, eaten by dipping rice vermicelli, herbs, and greens into the bowl. Yes, the bun cha Obama and Bourdain shared.

Ingredients

2servings

Pork shoulder/belly · thinly sliced or minced400 g
Rice vermicelli (bun) · thin noodles200 g
Lettuce, perilla, cilantro, mint · wrap greens & herbs1 handful
Carrot & daikon · julienned, to pickle0.5 each
Pork marinade
Fish sauce2 tbsp
Sugar1 tbsp
Minced garlic & shallot1 tbsp
Black pepper0.5 tsp
Caramel or oyster sauce · color & umami1 tsp
Nuoc cham (dipping sauce)
Fish sauce3 tbsp
Water · warm0.75 cup
Sugar2 tbsp
Lime juice · or vinegar2 tbsp
Minced garlic & chili1 tbsp

Steps

Marinate the pork in fish sauce, sugar, garlic, shallot, pepper, and caramel sauce for at least 30 minutes.
⏲ 30 min
Julienne the carrot and daikon and pickle them in vinegar and sugar for a tangy crunch.
⏲ 10 min
Nuoc cham: dissolve sugar in warm water, then mix in fish sauce, lime, garlic, and chili for a sweet-sour-salty sauce. Add the pickled vegetables if you like.
⏲ 2 min
Cook the vermicelli, rinse in cold water, and drain.
⏲ 5 min
Grill or pan-sear the marinated pork until the edges char.
⏲ 8 min
Drop the grilled pork into the warm nuoc cham. Serve with the noodles, herbs, and greens — dip the noodles in the sauce and eat with the pork and herbs.

Tips & Variations

Variations

Hanoi style: Pork sits in a bowl of warm nuoc cham; dip the noodles into it — the traditional way.
With nem: Add fried spring rolls for bun cha nem.
Chicken version: Use chicken thigh instead of pork.
Mixed bowl: Pour the pork and sauce over the noodles and toss, if you prefer.

Tips

Grill the pork with caramel sauce (or a little sugar) for that charred-sweet edge.
The balance of the nuoc cham is everything — fish sauce (salty), sugar (sweet), lime (sour), water (strength) to taste.
Rinse the noodles in cold water to wash off starch so they don't clump.
Use lots of herbs — cilantro, mint, and perilla complete the aroma.
No grill marks? Sear hard over high heat for a smoky char.

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