Bún chả is a beloved Vietnamese dish that originated in Hanoi, the country’s capital. It is believed to date back to the early 20th century and is considered one of Hanoi’s quintessential street foods. The dish combines grilled pork (chả) with rice noodles (bún), a tangy-sweet dipping sauce, and a medley of fresh herbs.
Its roots lie in Hanoi’s rich street food culture, where vendors often cooked pork patties over charcoal grills, filling the air with an irresistible smoky aroma. Unlike southern Vietnamese cuisine, which tends to be sweeter, bún chả reflects northern Vietnam’s balance of savory and tangy flavors.
Bún chả gained international fame in 2016 when U.S. President Barack Obama dined on the dish with chef Anthony Bourdain in Hanoi, further solidifying its status as a global culinary icon.
Recipe: Bún Chả for Two
Ingredients
For the Pork:
- 200g (7 oz) pork belly, thinly sliced
- 200g (7 oz) ground pork
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 tbsp garlic, minced
- 1 tbsp shallot, minced
- ½ tsp black pepper
For the Dipping Sauce:
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- ½ cup (120ml) warm water
- 1 garlic clove, minced
- 1 red chili, thinly sliced (adjust to taste)
- Juice of ½ lime
For the Noodles and Garnish:
- 200g (7 oz) rice vermicelli (bún), cooked and drained
- Fresh herbs: mint, cilantro, Thai basil, and perilla leaves
- 1 small cucumber, julienned
- 1 small carrot, julienned or thinly sliced
- Optional: lettuce leaves for wrapping
Equipment Needed
- Mixing bowls
- Charcoal grill or grill pan
- Skewers (if grilling the pork belly)
- Pot for cooking noodles
- Cutting board and knife
- Small saucepan
Preparation and Cooking Times
- Preparation Time: 20 minutes (plus 30 minutes for marinating)
- Cooking Time: 20 minutes
- Total Time: 1 hour 10 minutes
Instructions
1. Prepare the Pork:
- In a mixing bowl, combine the fish sauce, soy sauce, sugar, honey, garlic, shallot, and black pepper to create a marinade.
- Divide the marinade into two portions. Use one portion to marinate the pork belly slices and the other to mix with the ground pork.
- Shape the ground pork mixture into small patties (about 4-5 cm in diameter). Let both the pork belly and patties marinate for at least 30 minutes.
2. Grill the Pork:
- Preheat a charcoal grill or grill pan.
- Grill the pork belly slices and patties over medium heat until cooked through and lightly charred, about 3-5 minutes per side. Set aside.
3. Make the Dipping Sauce:
- In a small bowl, dissolve the sugar in warm water. Add the fish sauce, rice vinegar, lime juice, garlic, and chili. Stir well and adjust the seasoning to taste (it should be a balance of sweet, sour, and salty).
4. Cook the Vermicelli Noodles:
- Cook the rice vermicelli according to the package instructions. Drain and rinse under cold water to prevent sticking.
5. Assemble and Serve:
- Arrange the grilled pork, noodles, herbs, cucumber, and carrot on a serving platter.
- Serve with individual bowls of dipping sauce. Diners can dip the pork and noodles into the sauce or combine everything in the bowl for a personalized experience.
Nutritional Information (Per Serving)
- Calories: 650 kcal
- Protein: 30g
- Fat: 26g
- Carbohydrates: 65g
- Fiber: 3g
- Sugar: 12g
- Sodium: 1600mg
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