Grilled Pork with Vermicelli (Bún Chả)
Char‑grilled pork patties and sliced pork belly served over chilled rice vermicelli with fresh herbs and a tangy fish‑sauce dip – a classic Hanoi street dinner.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Combine fish sauce, sugar, water, rice vinegar, lime juice and half the minced garlic in a bowl; stir until the sugar dissolves, then set aside to let the flavours meld.
-
Step 2 of 5
Mix the ground pork with the remaining garlic, ginger, a splash of soy sauce and a pinch of sugar; shape into small flat patties about 8 cm across.
-
Step 3 of 5
Thread the pork belly slices onto skewers, brush with a little soy sauce, and grill both the belly and the pork patties over medium‑high heat, turning once, until the meat is caramelised and cooked through, about 4‑5 minutes per side.
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Step 4 of 5
Meanwhile, soak the dried vermicelli in hot water for 5 minutes, then drain and rinse under cold water; toss with a drizzle of oil to keep strands separate.
-
Step 5 of 5
Arrange the vermicelli in a shallow bowl, top with the grilled pork, carrot ribbons, cucumber slices and a generous handful of mint, cilantro and basil; serve with the dipping sauce and sliced red chilli on the side.
Notes from the kitchen
If pork belly is unavailable, substitute with thinly sliced pork shoulder; the sauce can be made ahead and kept refrigerated for up to two days.
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