Bun Cha: Vietnam’s Famous Grilled Pork and Noodle Dish

Bun cha is a traditional Vietnamese dish made with fresh rice noodles, charcoal-grilled pork, and a sweet, sour, savory, and slightly spicy fish sauce dipping broth. Originating in Northern Vietnam, especially Hanoi, bun cha is considered one of the city's signature specialties and a classic of Vietnamese cuisine.

Ingredients

• 500 g pork belly

• 500 g pork shoulder

• Fresh rice vermicelli (bun)

• Green papaya and carrot for pickles

• Fresh herbs and lettuce

• Lemongrass

• Shallots

• Garlic

• Chili

• Lime

• Fish sauce

• Vinegar

• Sugar

• Shrimp paste

• Caramel sauce

How to Make Bun Cha

Step 1: Prepare the Vegetables

Finely chop the lemongrass and extract its juice. Mince the shallots. Slice the green papaya and carrot thinly, then pickle them with vinegar, sugar, lime juice, and chili until they develop a balanced sweet and sour flavor.

Step 2: Marinate the Pork

Slice the pork belly into thin pieces. Mince the pork shoulder for meatballs.

Marinate both types of pork with fish sauce, sugar, shrimp paste, caramel sauce, minced shallots, and lemongrass juice. For the best flavor, let the meat marinate overnight in the refrigerator.

Step 3: Grill the Pork

Shape the minced pork into small meatballs. Grill both the pork belly slices and meatballs over charcoal until golden brown and fragrant. Lightly brush the meat with oil during grilling to keep it juicy.

Step 4: Make the Dipping Sauce

Mix warm water with fish sauce, lime juice, sugar, minced garlic, and chili until the flavors are balanced between sweet, sour, salty, and mildly spicy. Adjust the seasoning to taste.

Step 5: Serve

Arrange the rice noodles, grilled pork, fresh herbs, and pickled vegetables on a plate. Traditionally, the grilled pork and pickles are placed directly into the dipping sauce, and each bite of noodles is dipped before eating.

How to Eat Bun Cha

There are two common ways to enjoy bun cha:

• Dipping style: Dip small portions of noodles into the bowl of fish sauce filled with grilled pork and pickled vegetables, then eat with fresh herbs.

• Mixed style: Place the noodles, pork, herbs, and vegetables into a bowl, pour the dipping sauce over everything, and mix before eating for a richer flavor.

Popular Variations of Bun Cha in Vietnam

Bun Cha Ca Da Nang

Unlike Hanoi bun cha, this version features fish cakes served in a flavorful broth made with vegetables and shrimp paste. It has a completely different taste and preparation style.

Bun Cha Ca Nha Trang

A coastal specialty made with chewy fish cakes instead of grilled pork. The dish highlights the fresh seafood flavors of Khanh Hoa Province.

Bun Cha with Bamboo-Skewered Pork

This traditional Northern Vietnamese variation grills seasoned pork on bamboo skewers over charcoal. Although it requires more preparation than classic bun cha, it is highly valued for its distinctive smoky aroma and authentic countryside flavor.

To reserve a table at Hanoi 1988 or explore the full menu, visit viet-eat.com.