Authentic Vietnamese Bún Chả: A Flavor-Packed Grilled Pork and Noodle Dish

Authentic Vietnamese Bún Chả Recipe

Embark on a culinary journey to the streets of Hanoi with this delightful recipe for Vietnamese Bún Chả. This traditional dish brings together the smoky flavor of grilled pork, the freshness of herbs, and the comfort of rice vermicelli noodles for a meal that’s both satisfying and refreshing.


  • For the pork:
    • 500g pork belly, sliced
    • 300g ground pork shoulder
    • 2 shallots, finely chopped
    • 4 garlic cloves, minced
    • 2 tablespoons fish sauce
    • 2 tablespoons brown sugar
    • 1 tablespoon soy sauce
    • 1 teaspoon black pepper
    • 1 tablespoon vegetable oil
  • For the noodle bowl:
    • 200g rice vermicelli noodles (Bún)
    • 1 cucumber, thinly sliced
    • Fresh lettuce
    • Fresh herbs (mint, cilantro, Thai basil)
    • 1 cup bean sprouts (optional)
    • Chopped peanuts for garnish (optional)
  • For the dipping sauce (Nước Chấm):
    • 3 tablespoons fish sauce
    • 3 tablespoons sugar
    • 2 tablespoons lime juice
    • 1/2 cup water
    • 2 garlic cloves, minced
    • 1-2 bird’s eye chili, finely sliced (optional)
    • 1 small carrot, julienned (optional)


  1. In a large bowl, combine sliced pork belly, ground pork shoulder, shallots, garlic, fish sauce, brown sugar, soy sauce, black pepper, and vegetable oil. Mix well and let it marinate for at least 1 hour or preferably overnight in the refrigerator.
  2. Soak rice vermicelli noodles in hot water for about 10 minutes or until soft. Drain and rinse with cold water. Set aside.
  3. To make the dipping sauce (Nước Chấm), combine fish sauce, sugar, lime juice, water, garlic, chili, and carrot in a bowl. Stir until the sugar is fully dissolved. Adjust the flavors to your preference.
  4. Heat up your grill or grilling pan. Skewer the marinated pork or simply place it on the grill. Cook the pork until it’s nicely charred and cooked through, turning occasionally for even cooking.
  5. Divide the cooked vermicelli noodles into bowls. Arrange slices of cucumber, lettuce, fresh herbs, and bean sprouts around the noodles.
  6. Once the pork is done, place it on top of the noodles. Garnish with chopped peanuts if desired.
  7. Serve the Bún Chả with the bowl of Nước Chấm on the side. Diners can spoon the sauce over their bowl as they wish.

Enjoy your mouth-watering Vietnamese Bún Chả and feel free to customize the dish with additional herbs and garnishes according to your taste preferences!

By admin

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