BÚN CHẢ | Rice vermicelli with grilled pork

Bún Chả is one of Hanoi’s most iconic specialities. It consists of rice vermicelli served with charcoal-grilled pork and a light, fragrant sweet-and-sour nuoc mam dipping sauce.

Typical of Northern Vietnam, this dish is similar to Bún Thịt Nướng, which is commonly found in Central and Southern Vietnam, but it is distinguished in particular by its milder and more delicate sauce.

Simple, flavourful and extremely popular, Bún Chả is one of the must-try dishes during a stay in Hanoi.

Preparing and Marinating the Pork

To prepare the pork belly, rub it lightly with salt, then rinse it under cold water and drain thoroughly.

Cut the meat into thin, even slices so that it cooks quickly and absorbs the marinade well.

Marinating the Pork

In a large bowl, combine the pork with ½ tbsp finely chopped shallot, ½ tbsp finely chopped garlic, ½ tbsp seasoning powder, ½ tbsp ground pepper, 2 tbsp fish sauce, 1 tbsp oyster sauce, 2 tbsp honey and 1 tbsp liquid caramel.

Mix thoroughly to coat the meat evenly, then leave it to marinate for at least 30 minutes so that it can fully absorb the flavours.

Preparing the Minced Pork

In a large bowl, combine the minced pork with ½ tbsp finely chopped shallot, ½ tbsp finely chopped garlic, ½ tbsp seasoning powder, ½ tbsp ground pepper, 1½ tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp honey and 1 tbsp liquid caramel.

Mix well by hand to distribute the seasonings evenly, then leave to marinate for about 30 minutes so that the meat can fully absorb the flavours.

After about 30 minutes of marinating, take a small amount of the minced pork and shape it by hand into slightly flattened patties.

Preparing the Other Ingredients

Peel the carrot and green papaya, then soak them for 5 to 10 minutes in lightly salted water. Rinse thoroughly with clean water and drain.

Cut the carrot into thin slices, shaping them like flowers if desired, and slice the green papaya thinly as well. Place both in a bowl, add ⅓ tbsp salt, mix well and leave to rest for about 15 minutes. Rinse thoroughly again with clean water.

Then add 1½ tbsp sugar, ¼ tbsp salt, 1 tbsp vinegar and ½ tbsp finely chopped garlic. Mix well and leave to marinate for another 15 minutes before serving.

Grilling the Pork

Using a brush, lightly oil the grill, then arrange the pork belly slices and pork patties on it.

Grill them, turning regularly, until they are golden brown and lightly caramelised on both sides. Transfer the cooked meat to a serving dish.

Note: If possible, cook the pork over a charcoal barbecue. This gives the meat the delicious smoky flavour that is characteristic of traditional Hanoi Bún Chả.

Preparing the Nước Mắm Dipping Sauce

In a saucepan, combine 200 ml nước mắm, 200 g sugar, 100 ml vinegar and 400 ml water.

Heat gently, stirring until the sugar has completely dissolved. As soon as the mixture begins to simmer, remove the saucepan from the heat and leave it to cool.

Taste and adjust the seasoning to your preference, aiming for a balanced combination of salty, sweet and slightly tangy flavours.