Bún Chả Hà Nội
Equipment
Ingredients
Chả (Grilled Pork Patties)
ground pork (raw)
450 g
garlic (minced)
3 clove
shallots (minced)
2 piece
green onions (finely_chopped)
2 piece
fish sauce
15 ml
oyster sauce
15 ml
sugar
30 g
chicken bouillon powder
5 g
five spice powder
5 g
Pork Belly
pork belly (thinly_sliced, 0.5_cm_thick)
450 g
garlic (minced)
3 clove
shallots (minced)
2 piece
green onions (finely_chopped)
2 piece
fish sauce
15 ml
oyster sauce
15 ml
sugar
30 g
chicken bouillon powder
5 g
five spice powder
5 g
Fish Sauce Broth
warm water (warm)
120 ml
fish sauce
45 ml
sugar
30 g
lime juice
30 ml
garlic (minced)
2 clove
chili (minced)
1 piece
To Serve
cooked bún (rice vermicelli) (cooked, rinsed, drained)
400 g
fresh lettuce (fresh)
200 g
mint (fresh)
30 g
cilantro (fresh)
30 g
cucumber (sliced)
150 g
pickled carrot (do chua) (pickled)
100 g
pickled papaya (do chua) (pickled)
100 g
Instructions
Prepare the chả mixture
Combine all ingredients for the grilled pork patties in a bowl.
Form the patties
Shape the mixture into small, thin patties (they will shrink during cooking).
Marinate the pork belly
Toss all pork belly ingredients together and marinate for at least 3–4 hours (overnight is best).
Prepare the fish sauce broth
Stir warm water, fish sauce, sugar, lime juice, garlic, and chili until the sugar dissolves. Balance to taste: sweet, salty, tangy.
Grill the meats
Grill the patties and pork belly over charcoal (preferred), or broil in oven/air fryer until deeply caramelized with light char. Flip regularly to prevent burning.
Assemble the bowls
In each bowl, add fish sauce broth, do chua, and grilled meats. Serve noodles and herbs on the side.
Original recipe
Storage
Store components separately; reheat meats just before serving.
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