Hanoi
Bun cha
Smoky pork patties in sweet sour dipping broth, with noodles and a forest of herbs. Hanoi at lunch.
60 minTime
28 gProtein each
mediumSpice
Make it your way
Grandma's wayCharcoal grilled pork in nuoc cham.
The original703kcalsame
28 gproteinsame
3 gfibresame
60minutessame
Bun cha Ha Noi.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Marinate both porks separately with shallots, half the garlic, 2 tbsp fish sauce, jaggery, pepper and oil for 30 minutes. Shape the mince into small flat patties.
- 2Make the dipping broth: dissolve sugar in warm water, add the rest of the fish sauce, vinegar, lime, garlic and chilli. Add carrot and papaya slices.
- 3Grill the patties and pork belly over charcoal or under a hot grill until charred and cooked through.
- 4Cook and rinse the vermicelli. Drop the hot pork into bowls of warm dipping broth.
- 5Serve with noodles and a plate of herbs and lettuce. Dip noodles and herbs into the broth as you eat.
Serve it like this
Serve each person a bowl of warm dipping broth with pork in it, a plate of noodles, and a shared basket of lettuce and herbs. Crushed garlic and chilli on the side.