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Meat, South and Southeast Asian

Hanoi bún chả with grilled pork

Hanoi bún chả is a Vietnamese dish of grilled pork served with a sweet and sour broth, rice vermicelli and fresh herbs. For 4 people, it takes 50 minutes and a medium skill level, at about €3.40 per person. Success comes down to marinating the meat as long as possible and getting the broth balanced between sweet, sour and salty.

Tonight, Hanoi's favorite dish, a bún chả, with grilled pork patties in a sweet and sour broth, rice vermicelli and plenty of fresh herbs.

Hanoi bún chả with grilled pork
Total time
50 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Bún chả starts with a smell, pork grilling and caramelizing slightly at the edges. The ground pork patties and the thin slices of pork belly play off each other, one tender, the other crisp. The warm broth, sweet, sour and salty all at once, ties everything together without ever covering up the grilled meat.

It's a dish you build yourself at the table, everyone digs into the vermicelli, herbs and lettuce, then dips their meat into the broth as they like. Mon Chou loves this build your own bowl approach, great for a slower weeknight dinner or for having people over without fuss. Kids love putting their own bowl together their own way.

The ingredients

4 people

Butcher

  • Ground pork 400 g
  • Fresh pork belly, thinly sliced 300 g

Fruits and vegetables

  • Shallots 2
  • Garlic 3 cloves
  • Carrots 2
  • Mint 1 bunch
  • Cilantro 1 bunch
  • Lettuce 1
  • Lime 1

Pantry

  • Sugaroften in the pantry 3 tbsp
  • Fish sauceoften in the pantry 5 tbsp
  • Rice vinegaroften in the pantry 3 tbsp
  • Rice vermicellioften in the pantry 300 g

Allergens Fish, Soy, Gluten

The step by step recipe

  1. Mix the ground pork with minced shallot and garlic, a tablespoon of sugar and one of fish sauce, shape into small patties and marinate the pork belly slices too. 20 min

    Wet your hands before shaping the patties, they won't stick.

  2. Make the broth with the remaining sugar, fish sauce, vinegar, lime juice, warm water and sliced carrots.

    Taste as you go, the broth should be sweet, sour and salty all at once.

  3. Cook the vermicelli according to the package, rinse under cold water and drain. 5 min

    Rinse well to remove the starch, so they don't clump together.

  4. Grill the patties and pork slices in a pan or on a grill until well browned. 10 min

    The little charred spots are part of the flavor, don't try to avoid them.

  5. Dip the grilled meat into the broth and serve with the vermicelli, herbs and lettuce on the side.

    Everyone takes a bit of everything into their bowl, that's the fun of this dish.

Our tips to get it right

  • Take the meat out of the fridge 15 minutes before grilling, it cooks more evenly and browns better.
  • Grill in batches instead of crowding the pan, the meat browns instead of steaming in its own juices.
  • Make the broth well ahead of time so the carrots have a chance to soften slightly and flavor the liquid.

The variations

  • Swap the pork belly for thin chicken slices, the result stays fragrant and grills up a bit lighter.
  • For a vegetarian version, use mushroom and crumbled tofu patties instead of pork, and keep the same broth.
  • For kids in a hurry, serve the grilled meat and vermicelli without the broth on the side, just a drizzle of sauce, it's faster to eat.

What to serve it with

  • Crispy spring rolls to start
  • Hot or iced green tea
  • Fresh fruit for a light dessert

Storage

Keep the grilled meat and the broth separately in the fridge, in sealed containers, for up to 2 days. Reheat the meat in a pan so it gets a bit of crispness back, and serve the broth warm or at room temperature. The vermicelli and herbs are best made fresh rather than stored.

Questions about this dish

Can I marinate the meat the night before?

Yes, it's actually recommended. Let the meat marinate overnight in the fridge, covered, it will be more fragrant by the time you cook it.

What can I use instead of fish sauce?

You can use soy sauce, the flavor will be a bit less distinctive but the broth will still balance out. Taste and adjust the salt as you go.

Can I grill the meat in the oven instead of a pan?

Yes, broil the patties and pork slices for a few minutes on each side. Watch them closely so they brown without drying out.

Does this dish work for kids who don't like strong flavors?

Yes, serve the broth on the side and let them add as much as they want. The grilled meat and vermicelli alone are already mild in flavor.

How long does it take to make a Hanoi bún chả?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Hanoi bún chả?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Hanoi bún chả cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten. Always check the labels of the products you buy.

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