When you’re in Hanoi, Vietnam’s charming capital, Bún Chả is a local delicacy you must try.
Following Phở (yes, I mean the genuine Northern-style Phở), Bún Chả holds its place as the second most beloved dish among Hanoians.
In 2016, Bún Chả gained widespread recognition after President Barack Obama dined with Chef Anthony Bourdain.
Fortunately, preparing authentic Bún Chả at home isn’t as daunting as other popular Vietnamese dishes like Bánh Cuốn (steamed rice rolls) or Bún Bò Huế (Hue-style spicy beef noodle soup).
Despite being a BBQ dish, its light and refreshing taste makes Bún Chả a delightful choice year-round, whether in the heat of summer or the chill of winter.
Bún Chả – A Cherished Hanoi Delicacy
My first time trying Bún Chả was in 2002 (22 years ago) when I and my parents visited our relatives in the North.
It instantly reminded me of Bún Thịt Nướng from the South. The flavorful combination of rice noodles paired with grilled pork, pickled vegetables, and dipping fish sauce left me enamored with Bún Chả.
I learned this recipe from my aunt, who was born and raised in Hanoi. She has preserved her mother’s recipe despite the evolving variations of Bún Chả over the years.
As a Southern girl, I find the flavor just as delish as any Bún Chả vendor in Hanoi’s Old Quarter.
What is in Bún Chả?
Here are four essential components for a plate of Bún Chả:
- Grilled pork
- Vermicelli noodles
- Dipping fish sauce
- Plenty of herbs
Grilled Pork
I’ve noticed that many recipes refer to Bún Chả as Vietnamese meatballs, Vietnamese grilled meatballs, or meat patties… However, grilled pork meatballs are just one component of the complete grilled pork for Bún Chả.
For an authentic Bún Chả Hà Nội, there are typically two types of grilled pork:
- Chả Miếng: Thinly sliced grilled pork, often made from pork belly, but pork shoulder works well too. Grilled pork belly adds a satisfying crunch and a rich, flavorful taste.
- Chả Băm: Grilled meatballs, they are tender and juicy. It seems that in the West, people prefer meatballs, which is why many Vietnamese restaurants abroad omit the pork belly.
Marinade
- Fish sauce
- Oyster sauce
- Sugar
- Nước Màu (Vietnamese caramel sauce)
- Black pepper powder
- Cooking oil
- Aromatics: scallions, shallots and garlic.
Vermicelli Noodles
Vermicelli noodles (Bún) are a staple ingredient in Vietnamese cuisine.
We have many kinds of Bún, from soups like Bún Mọc, Bún Riêu, and Bún Mắm to salads like Bún Chả Giò, Bún Gà Nướng and Bún Bò Xào.
Dipping Fish Sauce
In Vietnam, dipping sauce is just as important as the main dish, whether it’s for fresh spring rolls (Gỏi Cuốn), egg rolls (Chả Giò), or sizzling pancakes (Bánh Xèo).
Most online recipes use Nước Chấm with a Southern flavor for Bún Chả, but the Northern dipping fish sauce differs slightly in the ingredients and their ratios.
It’s closer to a broth than your usual dipping sauce. In some regions, people even use pork broth instead of water to prepare the dipping sauce.
The essence of Bún Chả dipping sauce lies in achieving a harmonious blend of flavors without overpowering saltiness. When enjoying Bún Chả, you can slurp the sauce just like you would with noodle soup broth.
The pickles are also different. In the South, people often use Đồ Chua made from carrots and daikon, but in the North, the pickles are Dưa Góp made from carrots and green papaya (or kohlrabi).
Herbs
Salad and herbs are an irreplaceable part of Bún Chả. You could use lettuce and any Vietnamese herbs you have on hand, such as cilantro, Thai basil, Vietnamese balm, perilla, and mint.
I highly recommend Vietnamese balm (rau kinh giới) and perilla (tía tô) for the authentic flavor.
How to Serve
There are two ways to eat Bún Chả:
- Dip the rice noodles and herbs into the bowl of sauce, similar to eating Japanese Tsukemen.
- Place the rice noodles and herbs into the bowl of sauce and enjoy.
In Hanoi, Bún Chả usually goes with Nem Rán (Hanoi-style fried spring rolls).
Aside from rice noodles, you could also enjoy the grilled pork with steamed jasmine rice, sticky rice or as a filling for Bánh Mì sandwich.
If you’re a fan of Bún Chả, you’re bound to love Vietnamese Lemongrass Chicken and Lemongrass Pork Chops too!
Variations
- Hanoian, like my aunt, are quite traditional with the marinade for Bún Chả: no lemongrass and no 5-spice powder. However, you can add these ingredients if you like.
- If you don’t have Vietnamese caramel sauce (it is easy to make at home), you could substitute it with dark soy sauce or molasses.
Indulge in more delicious Hanoi delicacies
(Rice Noodles with Fried Tofu & Shrimp Paste)
(Hanoi-style)
(Dry Pho with Chicken)
Very Authentic Bún Chả Hà Nội (Recipe from a Hanoian)
Equipment
- Charcoal grill
Ingredients
Grilled Pork:
- 1 pound pork belly (450g) (without skin)
- 1 pound ground pork (450g)
- 2 tbsp chopped white parts of the scallion
- 2 tbsp chopped green parts of the scallion
- 2 tbsp minced shallot
- 1 tbsp minced garlic
- 6 tbsp fish sauce
- 3 tbsp sugar
- 2 tbsp oyster sauce
- 1 tsp black pepper powder
- 2 tbsp Vietnamese caramel sauce
- 2 tbsp cooking oil
Dipping fish sauce:
- 0.3 pound carrot (150g)
- 0.3 pound green papaya (150g) (or kohlrabi)
- 1 tsp salt
- 2 tbsp sugar
- 2 tbsp rice vinegar (or distilled vinegar, apple cider vinegar)
- 3 tbsp fish sauce
- 15 tbsp water (230ml)
- ¾ tbsp rice vinegar
- ¾ tbsp lime juice
- 3 tbsp sugar
- minced garlic (to your taste)
- minced chili (to your taste)
- black pepper powder (to your taste)
Other Ingredients:
- 1 pack rice vermicelli noodles
- Salad
- Vietnamese herbs (perilla, Vietnamese balm, cilantro…)
Instructions
Marinate the pork
- Finely chop the scallions (green and white parts separated). Mince the shallot and garlic.
- In a bowl, mix together the fish sauce, oyster sauce, sugar, Vietnamese caramel sauce, and black pepper powder.
- Pork Belly:– Remove the skin from the pork belly (optional) and thinly slice it to about 1.5 inches (4 cm).– Season the pork belly with half of the sauce, half of the garlic and shallot, and all of the white parts of the scallion. Allow it to marinate for one hour.
- Pork Patties:– Mix the remaining sauce, garlic, shallot, and all of the green parts of the scallion with the ground pork until well combined. Add the cooking oil and mix again (the oil helps keep the meatballs juicy when grilling). Allow the mixture to rest for 30 minutes to one hour.– Shape the marinated ground pork into mini hamburger patties.
Grill the pork
- Charcoal Grill (yielding the best flavor): + Put the pork on the grill rack and grill each side for 3-4 minutes.
- Air Fryer (more convenient):+ Place the pork in the air fryer basket.+ Cook it at 350°F (180°C) for 10 minutes.+ Flip the meat and cook for another 5 minutes.
- Oven (for large batches):+ Heat the oven to 390°F (200°C).+ Arrange the meat on the rack with the drip tray underneath.+ Bake the pork belly and pork patties for 20 minutes or until they achieves a golden brown color. + Flip them and grill for an additional 15 minutes.
Make the dipping sauce
- Peel and thinly slice the green papaya and carrot. You can use a mandolin to slice them even thinner, but be cautious not to cut yourself.
- Soak the green papaya in water with salt for 30 minutes to remove the milky sap, then rinse and drain it well (skip this step if using kohlrabi).
- Mix the carrot and papaya slices with salt, sugar and vinegar. After 15 minutes, you'll have Dưa Góp pickles.
- Finely chop the garlic and chili.
- Combine the fish sauce, sugar, water. Cook the mixture over low heat until the sugar has dissolved completely. Add vinegar and lime juice.
- Add the garlic, chili, carrot, and pickles to the saucepan. Stir thoroughly to combine. Let it sit for 15 minutes before serving.
Prepare the rice noodles & vegetables
- Cook the rice noodles following the directions on the package.
- Rinse and drain the lettuce and herbs.
Assemble & Enjoy
- Place the grilled pork in a bowl, then pour the fish sauce with pickles over the pork.
- During winter time, the locals often heat up the fish sauce broth.
- You could dip the rice noodles and herbs into the sauce in the bowl, then eat.Or you could place the rice noodles and herbs into into the bowl altogether, and enjoy.
