Hanoi-Style Bun Cha with Caramelized Pork Patties
Smoky chargrilled pork patties and sliced pork belly swim in a warm, tangy dipping broth alongside cool rice vermicelli and a mountain of fresh herbs. This iconic Hanoi street lunch is an irresistible dance of sweet, sour, salty, and smoky flavors that hits every note on the palate.
Ingredients
- 1 lb ground pork (not too lean, 80/20)
- 8 oz pork belly, sliced thin
- 3 tablespoons fish sauce
- 2 tablespoons sugar
+ 13 more ingredients
Instructions
Combine ground pork with half the garlic, half the shallot, 1 tablespoon fish sauce, 1 tablespoon sugar, soy sauce, and black pepper. Mix well and form into small flat patties about 2 inches wide. Refrigerate for 20 minutes.
Marinate the sliced pork belly with the remaining garlic, shallot, 1 tablespoon fish sauce, and 1/2 tablespoon sugar. Let sit while the patties chill.
Prepare the dipping broth by whisking together rice vinegar, warm water, remaining fish sauce, remaining sugar, sliced chili, and julienned carrot. Taste and adjust for a balanced sweet-sour-salty flavor.
Cook the rice vermicelli according to package directions, rinse under cold water, and drain thoroughly.
Grill or broil the pork patties and pork belly slices over high heat until nicely charred and caramelized on both sides, about 3-4 minutes per side. A grill pan or outdoor grill gives the best smoky flavor.
Place the grilled pork patties and belly slices directly into individual bowls of the dipping broth while still hot.
Serve each person a bowl of broth with meat, a plate of rice vermicelli, and a generous platter of fresh herbs, lettuce, and lime wedges.
To eat, take a small bundle of noodles, wrap in lettuce with herbs, dip into the broth, and grab a piece of pork.
Nutrition Estimate
Per serving • Estimated by Blinner AI