Bún Chả — babi panggang dengan bihun ala Hanoi
The taste of Hanoi: smoky char-grilled pork patties and slices of caramelised pork belly served swimming in a warm, sweet-sour-savoury dipping bowl of nuoc cham with pickled carrot and kohlrabi. You dunk cool rice vermicelli and a heap of fresh herbs into the bowl, bite by bite. Bright, balanced and irresistible.
Marinate minced-pork patties and thin pork-belly slices in fish sauce, sugar, shallot, garlic and pepper, then char-grill until caramelised and smoky. Make a warm dipping sauce (nuoc cham) of fish sauce, sugar, lime, water and garlic-chilli, with quick-pickled carrot and kohlrabi. Serve the grilled pork in bowls of the warm sauce, alongside rice vermicelli and a big plate of fresh herbs to dip as you eat.
- Grill over high heat (or charcoal) for the essential smoky char on the pork.
- Balance the nuoc cham carefully — fish sauce, sugar, lime and water in harmony, served warm.
- It's an assemble-yourself dish: dip noodles, herbs and pork into the sauce bowl, bite by bite.
Equipment
- Grill, griddle pan or barbecue
- Mixing bowls
- Box grater (for pickles)
Bahan
Pork
- 300 g minced pork, for patties
- 300 g pork belly, thinly sliced
- 2 shallots, minced
- 3 garlic cloves, minced
- 30 ml fish sauce
- 20 g sugar
- 1 tsp black pepper, 1 tsp oil
Nuoc cham & pickles
- 60 ml fish sauce
- 60 g sugar
- 250 ml warm water
- Juice of 2 limes
- 2 garlic cloves and 1 red chilli, minced
- 1 carrot and a piece of kohlrabi (or daikon), thinly sliced
To serve
- 300 g rice vermicelli (bún), cooked
- Lettuce, mint, coriander, perilla, Thai basil
- Bean sprouts
Cara membuat
- LANGKAH01
Mix the minced pork and the belly slices (in separate bowls) with the shallot, garlic, fish sauce, sugar, pepper and oil. Shape the mince into small flat patties. Marinate at least 1 hour.
- LANGKAH02
Thinly slice the carrot and kohlrabi and soak in a little of the sugar, vinegar or lime with a pinch of salt to quick-pickle. Mix the nuoc cham: fish sauce, sugar, warm water and lime juice, tasting until balanced, then stir in the garlic, chilli and pickles.
- LANGKAH03
Cook the rice vermicelli, rinse under cool water and drain. Pile the lettuce, herbs and bean sprouts on a platter.
- LANGKAH04
Grill the patties and belly slices over high heat (charcoal is best) until caramelised, smoky and cooked through, turning once, about 8–10 minutes.
- LANGKAH05
Divide the warm nuoc cham and pickles into bowls and slip the hot grilled pork in. Serve each person a bowl of pork-sauce alongside vermicelli and herbs — dip the noodles, herbs and pork into the sauce as you eat.
Make ahead
Marinate the pork and mix the nuoc cham and pickles a day ahead — both improve. Grill the pork and cook the noodles fresh to serve, so the pork is hot and smoky and the herbs are crisp.
Storage
Best assembled fresh. Marinated raw pork keeps 1 day refrigerated or freezes well. Grilled pork keeps 2 days and reheats; cook noodles and prepare herbs fresh. Nuoc cham keeps a week refrigerated.
Variations
Bún chả Hà Nội with nem
Serve alongside crispy fried spring rolls (nem) for the full Hanoi spread.
Pan or oven
No grill? Sear the patties and belly in a hot griddle pan or finish under a hot broiler for char.
Chicken bún chả
Use minced and sliced chicken thigh in place of pork for a lighter version.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Pertanyaan umum
What is bún chả?
Bún chả is a Hanoi specialty of grilled pork (both seasoned mince patties and pork belly slices) served in a warm, balanced dipping sauce (nuoc cham) with rice vermicelli and a big plate of fresh herbs. You assemble each bite by dipping noodles, herbs and pork into the sauce bowl.
What is nuoc cham?
Nuoc cham is the all-purpose Vietnamese dipping sauce — fish sauce, sugar, lime juice and water balanced into a sweet-sour-salty harmony, with garlic and chilli. For bún chả it's served warm and often holds quick-pickled carrot and kohlrabi.
How is bún chả different from a noodle bowl?
Unlike a Southern-style bún bowl where everything is combined, bún chả keeps the pork in a separate bowl of warm dipping sauce. You dip the cool noodles and herbs into it bite by bite, so each mouthful is freshly sauced — not pre-dressed.
Can I make it without a barbecue?
Yes — a hot griddle pan or a grill/broiler set to high gives good colour and char. Charcoal gives the most authentic smoky flavour, but a screaming-hot pan and not crowding the pork get you most of the way.
What herbs should I serve with it?
A generous plate of fresh herbs is essential: lettuce, mint, coriander, Thai basil, perilla (tía tô) and bean sprouts are typical. They're dipped into the sauce with the noodles, adding freshness and crunch to balance the rich grilled pork.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.