How to make Hanoi bun cha

Alongside pho, bun cha (grilled pork with vermicelli noodles) symbolizes the soul of Hanoi’s cuisine. The dish’s popularity is evident in its inclusion in Queen Elizabeth II’s Platinum Jubilee cookbook, and recognition by National Geographic as one of the world’s top 10 street dishes.

During his visit to Vietnam in 2016, former President Obama and renowned chef Anthony Bourdain also dined at bun cha eatery in Hanoi. The dish can be enjoyed in any season. In winter, warm the dipping sauce for a comforting experience.

This recipe serves about 4 to 6 people, takes approximately 80 minutes to prepare, and provides around 3,250 calories.

Ingredients

a) Grilled pork

– 500 grams of pork belly

– 500 grams of ground pork shoulder with fat (for the patties)

– 5 shallots

– 1 bunch of scallions

– Spices: Fish sauce, caramel sauce, brown sugar, pepper, vinegar

– Charcoal for grilling (grilling meat over charcoal with medium heat and a fan is recommended for optimal flavor)

– Lard

b) Pickles, dipping sauce

– A quarter of a green papaya (or a kohlrabi)

– 1 carrot

– Garlic, chilies

c) Vegetables

– Lettuce, perilla, marjoram, coriander, hung lang – mentha aquatica

d) Other

– Fresh vermicelli noodles

– Fried spring rolls (optional)

– Ca cuong (lethocerus indicus) essential oil (if available, add it to the dipping sauce for the flavor of ancient Hanoi)

1. Preparation

a. Prepare the pork

– Choose high-quality pork, ensuring a balance of lean and fatty portions. This combination prevents the meat from shrinking during grilling.

– Slice the pork belly thinly and evenly.

– Opt for lean shoulder meat with moderate fat for minced patties.

Ground pork with some fat is prepared for the dish. Photo by VnExpress/Bui Thuy

– A traditional seasoning mix consisting of fish sauce, sugar, pepper, scallions, and chopped shallots.

– Ingredients like garlic, lemongrass, or oyster sauce are often found in modern variations.

To achieve a nice brown color for the meat, combine fish sauce, sugar, pepper, and caramel sauce with the meat. Photo by VnExpress/Bui Thuy

For the pork belly

– In a bowl, combine the pork belly with half of the shallots and scallions.

– Add 1 to 1.5 tablespoons of fish sauce (adjust to taste), 1.5 to 2 tablespoons of caramel sauce, 2 teaspoons of sugar, and 1 teaspoon of pepper.

– Mix the ingredients well, ensuring an even coating.

– Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to absorb into the meat.

The marinated pork belly is golden-brown. Photo by VnExpress/Bui Thuy

For the patties:

– In a bowl, create a marinade similar to the one used for the pork belly.

– Include a small amount of pork fat in the marinade to prevent the patties from drying out during grilling.

– Put on gloves and mix the ground pork until the spices are evenly absorbed, creating a sticky consistency.

Combining the ground pork with the marinade gives you a thick and consistent mixture. Photo by VnExpress/Bui Thuy

– Scoop out a moderate spoonful of the marinated mixture.

– Roll it into a ball and then flatten it to form a patty.

b. Prepare accompanying vegetables

– Wash and pat dry the vegetables.

– Hung lang, also known as Vietnamese mint, is a distinctive herb that plays a crucial role as one of the key flavor notes in this dish. It features small leaves and a distinctive purple stem.

The veggies balance out the grilled meat’s flavor with a refreshing and herbal touch. Photo by VnExpress/Bui Thuy

c. Prepare sauce and pickles

– If green papaya is not available, substitute with kohlrabi.

– Slice the carrots and green papaya into thin slices.

– Put the papaya and carrots in the pot, mix them well with salt, and let them soak for approximately 30 minutes to an hour.

– Once they’ve soaked long enough, rinse the pickles with water to eliminate all the salt, and squeeze them thoroughly.

– The recommended ratio for the dipping sauce includes fish sauce, sugar, vinegar, and boiling water at a ratio of 1:1:1:5.

– Stir the ingredients until fully dissolved.

– In winter, heat the sauce to provide warmth.

– When serving, add crushed garlic to release a new fragrant essence. Slice chili into thin rings and sprinkle with spicy pepper.

– If available, introduce 1-2 drops of ca cuong essential oil to bring about a seductive aroma.

A bowl of fish sauce, boasting a rich dark orange hue, pairs perfectly with pickles, garlic, chili, and pepper. Photo by VnExpress/Bui Thuy

2. Cooking process

– Opt for grilling over charcoal for a delicious and flavorful outcome, which surpasses oven or airfryer methods.

– Brush a small amount of grease on the grill to prevent sticking.

– Arrange the patties on the grill, ensuring an even distribution.

– Let the patties cook on the grill.

Patties sit on the grill for uniform cooking. Photo by VnExpress/Bui Thuy

– Keep an eye on the heat. This ensures even cooking from the inside out.

– Avoid excessive heat. Make sure the fat doesn’t melt too quickly. Otherwise, it can result in the meat getting burnt on the outside and undercooked inside.

Grilled pork patties have a brown color, adorned with a light coating of melted fat. Photo by VnExpress/Bui Thuy

– Grill the pork belly just like the patties, over light charcoal.

– Flip them to ensure even cooking and prevent burning.

Skewering pork belly makes it easier and ensures even cooking. Photo by VnExpress/Bui Thuy

– People often enjoy bun cha with fried spring rolls. You can use the leftover ground pork along with various veggies as a filling for the spring rolls to make the meal more satisfying.

Spring rolls are deep fried until they turn a golden brown color. Photo by VnExpress/Bui Thuy

– Place vermicelli and fresh vegetables on separate plates.

– Once the grilled patties are perfectly cooked, transfer them to a bowl filled with sweet and sour dipping sauce.

– Add pickles, crushed garlic, sliced chili, sprinkle some pepper, and savor it while it’s hot.

3. Finished product

Place the grilled meat in a bowl filled with dipping sauce, add pickles, allowing everything to blend and create a harmonious flavor. Photo by VnExpress/Bui Thuy

– The pork belly and pork patties carry the aroma of charcoal grilling, tender and sweet without being dry or burnt.

– The dipping sauce has a well-balanced sweet and sour flavor, with a kick of spiciness from chili and crushed garlic.