Grilled pork patties and noodles in sweet dipping broth
Bun Cha Hanoi
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Bun Cha Hanoi
Grilled pork patties and noodles in sweet dipping broth
★4.8(13)
Hanoi's signature dish of charcoal-grilled pork patties and caramelized pork belly served over rice noodles with a sweet-sour dipping broth, herbs, and pickled vegetables.
25m
Prep Time
15m
Cook Time
40m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Bun cha is the quintessential lunch of Hanoi — smoky grilled pork served in a bowl of warm, sweet-tangy broth with cold vermicelli noodles and a forest of fresh herbs on the side.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Bun Cha Hanoi special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb ground pork
- 1/2 lb pork belly, thinly sliced
- 3 tbsp fish sauce
- 2 tbsp sugar
- 8 oz rice vermicelli noodles
- 1/4 cup rice vinegar
Instructions
- 1
Mix ground pork with 1 tbsp fish sauce and 1 tbsp sugar. Form into small flat patties.
- 2
Marinate pork belly slices with fish sauce and sugar for 30 minutes.
- 3
Grill patties and pork belly over high heat until charred and cooked through, about 4 minutes per side.
- 4
Make dipping broth by combining warm water, remaining fish sauce, sugar, rice vinegar, garlic, and chili.
- 5
Serve grilled pork in bowls of dipping broth alongside cold rice noodles, lettuce, herbs, and pickled carrots.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork bellyChicken thigh
Less traditional but the char and sweetness still work beautifully
Rice vermicelliRice paper rolls
Wrap everything in rice paper for a different presentation
Tips & Storage
Pro Tips
Make small, flat patties so they char quickly and cook through without drying out.
The dipping broth should be warm, not hot — it is meant to be sipped alongside the noodles.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate grilled pork and broth separately for up to 3 days.
Reheating
Reheat pork on a hot grill pan and warm the broth gently on the stovetop.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates20g
Fat44g
Fiber920mg
Sugar1g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What herbs go with bun cha?
- Perilla leaves, Thai basil, cilantro, and mint are the classic accompaniments.
- Is this the dish Obama ate in Hanoi?
- Yes, bun cha is the famous dish that Anthony Bourdain served President Obama at a Hanoi street stall.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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