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Hanoi, the capital of northern Vietnam, is famous for its signature dish, bun cha. This tasty dish is omnipresent on the city’s streets, from small stalls to more refined restaurants. Bun cha consists of slices of pork belly and minced pork dumplings, both charcoal-grilled, accompanied by room-temperature rice vermicelli, a variety of aromatic herbs and salad. All served with a sweet-and-sour nuoc mam sauce, garnished with thin slices of carrot and green papaya marinated like do chua.
Bún Chả is one of Vietnam’s most popular street foods, originating from Hanoi. This dish is a delicious combination of smoky, char-grilled pork patties, caramelized pork belly, and refreshing vermicelli noodles, all served with fresh herbs and a tangy, savory dipping sauce. The pork is best grilled over charcoal fire - charcoal grilled pork has a far superior smoky flavour to oven grilled one. The sugar content in all of the above will caramelise while you grill the meat, giving the pork not only a scrumptious chargrilled colour but also a smoky sweet caramel-like flavour.
For a balanced bun cha marinade combine elements used across traditional and home recipes: fish sauce, oyster sauce, honey or caramel (Vietnamese caramel sauce or golden syrup as substitute), sugar, minced garlic, finely sliced shallots, black pepper, and a small amount of chicken broth or water to adjust consistency. Some recipes also add dark soy sauce, Vietnamese caramel sauce (nước màu) or oil; however traditional northern bún chả does not use lemongrass, sesame seeds or sesame oil.
| Item | Pork belly marinade (example) | Ground pork marinade (example) |
|---|---|---|
| Meat weight | 500 g pork belly | 500 g ground pork |
| Sugar / sweetener | 1 tablespoon sugar or caramel / honey | 1 tablespoon sugar or caramel / honey |
| Oyster sauce | 1 tablespoon | 1 tablespoon |
| Honey / caramel | 2 tablespoons honey or 6 tbsp caramel | 2 tablespoons honey or 6 tbsp caramel |
| Fish sauce | 2 tablespoons fish sauce (or 80 ml in other versions) | 2 tablespoons fish sauce |
| Shallots / aromatics | 2 tablespoons shallots or finely sliced shallots, minced garlic | 2 tablespoons shallots or finely sliced shallots, minced garlic |
| Black pepper | 0.5 teaspoons | 0.5 teaspoons |
| Chicken broth / stock | 1 teaspoon chicken broth (optional) | 1 teaspoon chicken broth (optional) |
Hanoi, the capital of northern Vietnam, is famous for its signature dish, bun cha. This tasty dish is omnipresent on the city’s streets, from small stalls to more refined restaurants. The delicious aroma of grilled pork wafts through the air, drawing passers-by to this authentic feast. Bun cha consists of slices of pork belly and minced pork dumplings, both charcoal-grilled, accompanied by room-temperature rice vermicelli, a variety of aromatic herbs and salad. All served with a sweet-and-sour nuoc mam sauce, garnished with thin slices of carrot and green papaya marinated like do chua. Not a bad idea for a barbecue?
Bun cha is a traditional Vietnamese dish from Hanoi. It consists of rice vermicelli, pieces of grilled pork belly and charcoal-grilled ground pork dumplings. This cooking process gives them a unique smoky flavor. Well, with our current weather, we’re doing it a la plancha/pan, but you get the idea. In fact, in urban environments, bun cha is often prepared in a cast-iron frying pan. The vermicelli is accompanied by a variety of fresh herbs and salad, all served with a sweet-and-sour nuoc mam sauce. This sauce, often enriched with pickled carrots and green papaya, perfectly balances the rich, salty flavors of the grilled pork.
For cooking Grаill the pork belly and ground pork patties on the outside over charcoal until golden brown on both sides. Alternatively, bake in the oven at 220°C for 20 minutes (turning halfway through). Or cook on a plancha/frying pan.
In the dipping sauce (nuoc mam), In a medium saucepan over low heat, dissolve the sugar in the fish sauce, vinegar and water. Cook for 5 min. 120 ml of fish sauce, 50 g of sugar, 750 ml water, 3 tablespoons rice vinegar. Remove the pan from the heat and add the garlic and chilli.
For pickled vegetables: Mix sliced green papaya and carrots with salt. 160 g green papaya, 120 g carrots, 2 teaspoons salt. Leave to stand for 15 minutes. Rinse and squeeze out excess water. In a large bowl, combine papaya and carrots with sugar and vinegar. Let stand at least 1 hour to absorb flavors. 2 tablespoons rice vinegar, 1 tablespoon sugar.
Prepare the Marinade: In a large bowl, combine fish sauce, oyster sauce, Vietnamese caramel sauce, oil, honey, cinnamon, black pepper, salt, and sugar. Mix well before adding minced garlic, shallot, and scallions.
Marinate the Meat: For the ground pork, mix in half the marinade and shape into small patties. For the pork belly, cut slices and coat with the other half of the marinade. Marinate at least 1 hour, or overnight for maximum flavor.
Marináda pro kuřecí stehna s bylinkami
Grill the meat (charcoal preferred) until caramelized and cooked through. If using oven or pan, adapt heat for similar caramelization. Serve with vermicelli, herbs, pickles, and warm broth sauce. Assemble by placing noodles and vegetables on a shareable platter, then add meat and pour some dipping broth.
To eat, dip a bite of noodle with meat into the nuoc mam sauce, then enjoy with herbs and pickles. A practical method: take a small portion of vermicelli, wrap in greens, dip into sauce, and eat. Avoid soaking all noodles in sauce to maintain balance of flavors.
Why This Recipe Works So Well with Jack Daniel’s Single Barrel Select: The whiskey’s honey and charred wood notes complement smoky, savory flavors of grilled pork belly and patties, creating a comforting and celebratory pairing for holidays like the Mid-Autumn Festival.
In Southern Vietnam, assembling a small bowl with rice vermicelli, grilled meat, herbs, and sauce is customary. Pay attention to the balance of sweet-sour-nuoc mam sauce with the fresh greens and pickles.
Bún Chả is one of Vietnam’s most popular street foods, originating from Hanoi. The dish gained international fame after Obama and Bourdain shared a bowl in Hanoi in 2016, turning a humble street food into a global sensation. The iconic combination of smoky pork, vermicelli, herbs, and tangy dipping sauce captures the essence of Vietnamese street life and hospitality.
Marinované kuřecí paličky: Zkuste tento recept!
| Ингредиенты | Количество | Замечания |
|---|---|---|
| 500 g pork belly | мясо | тонкие слайсы |
| 500 g ground pork | мясной фарш | для котлет |
| Rice vermicelli noodles | по пакету | отварить |
| Green papaya, carrots | 160 г, 120 г | для маринованных овощей |
| Nước chấm составляющие | фиш sauce, vinegar, sugar, garlic, chili | по вкусу |
Это блюдо в разных регионах может иметь небольшие отличия в маринадах и пропорциях, но основа остается та же: сочный мясной удар, свежие травы, хрустящие овощи и ароматный соус, который связывает все вместе.
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