Hanoi Bun Cha with Smoky Grilled Pork and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 30 minutes (plus 30 minutes marinating)
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 500 g ground pork (20% fat)
• 400 g thinly sliced pork belly
• 2 tbsp fish sauce, 1 tbsp sugar, 2 tbsp minced shallot, 2 cloves garlic, 1 tsp black pepper (for patties)
• 1.5 tbsp fish sauce, 1 tbsp sugar, 1 tbsp minced shallot, 1 clove garlic, 1/2 tsp black pepper (for belly)
• 250 g dried rice vermicelli (bun)
• 2 cups warm water, 1/3 cup fish sauce, 3 tbsp sugar, 3 tbsp rice vinegar, 2 tbsp lime juice, 2 cloves garlic, 1–2 bird’s eye chilies
• 1 small green papaya (about 400 g) and 1 medium carrot, julienned; 1 tsp kosher salt + 1 tsp sugar (for pre-salting papaya)
• Herbs and greens: 4 cups shredded lettuce; big handfuls of mint, cilantro, Thai basil, perilla (if available); 1 large cucumber
• Neutral oil for the grill/grill pan

Do This

• 1. Toss papaya with 1 tsp salt + 1 tsp sugar; rest 10 minutes, rinse, and squeeze dry. Mix dipping broth: 2 cups warm water, 1/3 cup fish sauce, 3 tbsp sugar, 3 tbsp vinegar, 2 tbsp lime, garlic, chili; add papaya and carrot. Steep 20–30 minutes.
• 2. Patty mix: ground pork + 2 tbsp fish sauce, 1 tbsp sugar, shallot, garlic, 1 tsp pepper. Chill 30 minutes.
• 3. Belly: marinate pork belly with 1.5 tbsp fish sauce, 1 tbsp sugar, shallot, garlic, 1/2 tsp pepper for 20 minutes.
• 4. Cook noodles 3–4 minutes; rinse cold, drain. Wash and plate herbs, lettuce, and cucumber.
• 5. Shape 12 small patties (about 50 g each). Preheat a charcoal grill to 450–500°F (232–260°C), or set oven to High Broil with rack 6 inches from element. Oil grates/rack.
• 6. Grill/broil: belly 2–3 minutes/side; patties 3–4 minutes/side to 160°F (71°C). Warm the dipping broth gently to just warm.
• 7. Serve noodles, herbs, and greens alongside warm bowls of broth with pickles; add hot pork to the broth and eat with noodles and herbs.

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Why You’ll Love This Recipe

• True Hanoi-style balance: smoky grilled pork, bright herbs, and a lightly sweet-sour, papaya-studded dipping broth.
• Grill, broiler, or grill-pan options so anyone can make it at home.
• Meal-in-a-bowl: noodles, protein, fresh greens, and zingy pickles.
• Make-ahead friendly components that actually taste better after a brief rest.

Grocery List

• Produce: Green papaya, carrot, garlic, shallots, bird’s eye chiles, cucumber, lettuce, lime, fresh mint, cilantro, Thai basil, perilla (if available)
• Dairy: None
• Pantry: Dried rice vermicelli, fish sauce, granulated sugar, rice vinegar, neutral oil, black pepper, kosher salt, charcoal (if grilling)

Full Ingredients

Pork Patties (Chả)

• 500 g ground pork (about 1.1 lb, 20% fat)
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 2 tbsp finely minced shallot (about 1 medium)
• 2 cloves garlic, finely minced
• 1 tsp freshly ground black pepper
• 1 tsp neutral oil (for hands and grill grates)
• Optional for deeper color: 1 tsp Vietnamese caramel sauce (nuoc mau) or 1/2 tsp molasses

Marinated Sliced Pork Belly (Ba Chỉ)

• 400 g pork belly, thinly sliced (about 1/8–1/4 inch)
• 1.5 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tbsp finely minced shallot
• 1 clove garlic, finely minced
• 1/2 tsp freshly ground black pepper

Light Pickled-Papaya Dipping Broth

• 1 small green papaya (about 400 g), peeled, seeded, julienned
• 1 medium carrot, julienned
• 1 tsp kosher salt + 1 tsp sugar (for pre-salting papaya)
• 2 cups warm water (475 ml)
• 1/3 cup fish sauce (80 ml)
• 3 tbsp sugar (36 g)
• 3 tbsp rice vinegar (45 ml)
• 2 tbsp fresh lime juice (30 ml)
• 2 cloves garlic, finely minced
• 1–2 bird’s eye chilies, thinly sliced (seeded for less heat)

Noodles, Herbs, and Greens

• 250 g dried rice vermicelli (bun)
• 4 cups shredded lettuce (romaine or butter)
• Big handful each of mint, cilantro, Thai basil, and perilla (if available)
• 1 large cucumber, cut into thin batons
• Lime wedges, for serving

For Cooking

• Neutral oil, for grill grates or grill pan
• Charcoal, if using a charcoal grill

Step-by-Step Instructions

Step 1: Prep papaya and make the dipping broth

Place the julienned green papaya in a bowl and toss with 1 tsp kosher salt and 1 tsp sugar. Let stand for 10 minutes to draw out excess moisture and tame bitterness. Rinse under cold water, drain well, and squeeze gently by the handful until crisp and dry.

In a medium bowl, whisk warm water, fish sauce, 3 tbsp sugar, rice vinegar, and lime juice until the sugar dissolves. Stir in the minced garlic and sliced chilies. Add the prepped papaya and julienned carrot. Let the mixture steep at room temperature for 20–30 minutes. Set aside; you will warm it slightly before serving.

Step 2: Mix and chill the pork patties

In a mixing bowl, combine ground pork, 2 tbsp fish sauce, 1 tbsp sugar, minced shallot, minced garlic, black pepper, and optional caramel sauce. Mix with a fork or your fingertips just until evenly combined (30–45 seconds). Cover and refrigerate for 30 minutes to firm up and develop flavor.

Step 3: Marinate the sliced pork belly

In a separate bowl, toss the pork belly slices with 1.5 tbsp fish sauce, 1 tbsp sugar, minced shallot, minced garlic, and black pepper. Marinate for 20 minutes at room temperature (or up to 24 hours refrigerated).

Step 4: Cook noodles and prep the herb platter

Bring a large pot of water to a rolling boil. Add rice vermicelli and cook for 3–4 minutes until just tender. Drain immediately and rinse under very cold water until the noodles are cool and bouncy. Drain well and mound into small nests. Rinse and dry the herbs, shred the lettuce, and cut the cucumber into thin batons. Arrange everything on a platter with lime wedges.

Step 5: Shape patties and preheat grill/broiler

Light a charcoal grill for a medium-high two-zone fire (aim for 450–500°F / 232–260°C), or preheat your oven to High Broil with the rack 6 inches from the element. Oil the grill grates or place a wire rack over a foil-lined sheet pan if broiling. Lightly oil your hands and shape the pork mixture into 12 small patties (about 50 g each, roughly 2–2.5 inches wide, 1/2 inch thick).

Step 6: Grill or broil to smoky perfection

Grill or broil the pork belly first: 2–3 minutes per side until well browned with crisp edges. Move to the cooler side of the grill or a warm plate to rest. Next, cook the patties: 3–4 minutes per side over direct heat (or under the broiler), until nicely charred and the centers reach 160°F (71°C). If flare-ups occur, move to indirect heat to finish. While the meat rests, pour the dipping broth with pickles into small bowls and warm it gently over low heat or 10–15 seconds in the microwave—Hanoi-style, it should be pleasantly warm, not hot.

Step 7: Assemble and eat, Hanoi-style

Divide noodle nests among bowls or plates. Serve with a generous herb and lettuce platter and cucumber batons. Place a warm bowl of the pickled-papaya dipping broth in front of each diner. Add a few pork patties and slices of pork belly directly into the warm broth. To eat, use chopsticks to grab noodles and herbs, dip the meats (already in the broth), and enjoy everything together with a squeeze of lime.

Pro Tips

• Charcoal is king: a small bed of coals and a wire grill rack deliver the signature smokiness of Hanoi bun cha. Use a grill basket to keep small patties from slipping through.
• Keep patties tender by mixing lightly and chilling before shaping; overmixing makes them dense.
• Warm, not hot, dipping broth brings the flavors together without cooking the herbs or noodles.
• For deep mahogany color, add 1 tsp nuoc mau (Vietnamese caramel) to the patty mix or brush a tiny amount of fish sauce and sugar on the patties during the last minute of grilling.
• Rinse noodles under very cold water until bouncy to prevent clumping and overcooking.

Variations

• Lemongrass twist: add 1 tbsp very finely minced lemongrass to both marinades for a fragrant southern accent.
• No green papaya? Substitute peeled kohlrabi or firm green mango for a similar crisp bite.
• Lean and light: swap pork belly for thinly sliced pork shoulder or all patties made from 85% lean ground pork.

Storage & Make-Ahead

Marinate patties and pork belly up to 24 hours ahead (refrigerated). The dipping broth with papaya and carrot keeps 3–4 days covered in the fridge; the flavors mellow and improve. Cooked noodles can be made a day ahead; rinse, drain very well, and toss with a teaspoon of neutral oil, then cover and refrigerate—refresh under hot water briefly and rinse cold again before serving. Leftover cooked meats keep 3 days; re-crisp in a hot skillet 2–3 minutes per side or under the broiler 1–2 minutes.

Nutrition (per serving)

Approximate: 900 calories; 38 g protein; 85 g carbohydrates; 45 g fat; 1,800 mg sodium; 3 g fiber; 17 g sugars. Values will vary based on cut of pork, grill rendering, and how much broth is consumed.