Very Authentic Bún Chả Hà Nội (Recipe from a Hanoian)

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 recipes 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.

• 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, Vietnamese caramel sauce (nước màu), black pepper powder, cooking oil.
• Aromatics: scallions, shallots and garlic

2

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.

3

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).

Instructions

• Begin by preparing the pork belly. Remove the pork skin (optional) and thinly slice the pork to about 1.5 inches (4 cm).
• Separate the green and white parts of the scallion, and finely chop them. Mince the garlic and shallot, too.
• In a bowl, combine the fish sauce, oyster sauce, sugar, Vietnamese caramel sauce, and black pepper powder.
• Marinate the pork belly with half of the sauce, half of the minced garlic and shallot, and all of the chopped white parts of the scallion. Allow it to marinate for one hour.

• Marinate the ground pork with the remaining sauce, garlic, shallot, and all of the chopped green parts of the scallion. Mix well. Finally, add the cooking oil and mix again (the cooking oil creates a layer to keep the meatballs juicy when grilling). Let it sit for 30 minutes to one hour.
• Shape the ground pork mixture into mini hamburger patties with your hands.

With charcoal grill (the best way)

• Place the pork on the grill rack and grill each side for around 3-4 minutes.

With air fryer

• Arrange the meat in the air fryer basket.
• Cook the meat at 350°F (180°C) for 10 minutes.
• Flip the meat and continue cooking for an additional 5 minutes.

With oven

• Preheat the oven to 390°F (200°C).
• Place the meat on the rack (with the drip tray underneath).
• Bake the meat for 20 minutes or until it turns golden brown.
• Flip them and grill for another 15 minutes.

You should make the dipping sauce before grilling the meat.

• Peel and thinly slice the green papaya and carrot. You could use a mandolin to slice them even thinner, but be careful 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 welll (skip it if you use kohlrabi).

• Toss the carrot and papaya slices with salt and sugar. After 15 minutes, you’ll have Dưa Góp pickles.

• Mince the garlic and chili.
• In a saucepan, mix together the fish sauce, sugar, water, and vinegar. Cook over low heat until the sugar has completely dissolved.
• Add the minced garlic, chili, carrot, and pickles to the saucepan. Stir well to combine. Allow it to sit for 15 minutes before serving.

• Prepare the rice noodles according to the instructions on the package.
• Wash and drain the lettuce and herbs.

• Place the grilled pork in a bowl, then pour the fish sauce with pickles over the pork.
• 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 the winter, locals will often heat up the fish sauce broth to turn it into a hearty meal.
• In Hanoi, Bún Chả usually goes with Nem Rán (Hanoi-style fried spring rolls).

• 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.
  • Honey or sweetened condensed milk.
    • Vietnamese not only love to use condensed milk in desserts (like in Vietnamese flan and baked cassava cake) but also in making BBQ (like in my 5-spice roast chicken). Don’t forget to adjust the amount of sugar.

Indulge in more delicious Hanoi delicacies

In my kitchen in Germany, I often recreate many Northern dishes , especially when I’m craving the comfort of Hanoi food . Some of my favorite foods are: