Bún Chả (Grilled Pork with Vermicelli)

1. Prepare and marinate the meat
For the pork belly, rub it with salt to remove impurities and odors. Rinse thoroughly under cold water and let dry. Slice the meat into thin pieces.

Marinate the sliced pork belly with:

• ½ tbsp minced shallots

• ½ tbsp minced garlic

• ½ tbsp seasoning powder

• ½ tbsp MSG (optional)

• ½ tbsp ground pepper

• 2 tbsp fish sauce

• 1 tbsp oyster sauce

• 2 tbsp honey

• 1 tbsp caramel sauce (nước màu)

Mix well and let the meat absorb the marinade for at least 30 minutes.

For the ground pork, mix with:

• ½ tbsp minced shallots

• ½ tbsp minced garlic

• ½ tbsp seasoning powder

• ½ tbsp MSG

• ½ tbsp ground pepper

• 1.5 tbsp fish sauce

• 1 tbsp oyster sauce

• 1 tbsp honey

• 1 tbsp caramel sauce

Use your hands to combine evenly and let marinate for 30 minutes. Then shape the mixture into small meatballs.

2. Prepare the pickled vegetables

Peel the carrots and green papaya, then soak in salt water for 5–10 minutes. Rinse and drain well.

Cut the vegetables into thin slices (optional: carve flower shapes from carrots). Toss with ⅓ tbsp salt and let sit for 15 minutes. Rinse again.

Then add:

• 1.5 tbsp sugar

• ¼ tbsp salt

• 1 tbsp vinegar

• ½ tbsp minced garlic

Mix well and let marinate for another 15 minutes.

3. Grill the meat

Lightly brush oil onto an electric grill. Lay the pork belly slices and meatballs onto the grill. Cook until both sides are golden brown and cooked through.

Note: If available, use a charcoal grill for a smokier, more authentic flavor.

4. Make the dipping sauce

In a pot, combine:

• Just under 1 cup (200ml) fish sauce

• Just under 1 cup (200g) sugar

• ½ cup (100ml) vinegar

• 2 cups water

Bring to a boil over high heat until everything is fully dissolved. Adjust to taste as desired and turn off the heat.

5. Assemble and serve

Arrange grilled pork, vermicelli noodles, and fresh herbs on a plate. In a bowl, add the pickled carrots and green papaya, a little minced chili, and ladle in the warm dipping sauce.

To eat: Take some noodles, herbs, and grilled pork, dip them into the bowl of sauce and enjoy. The sweet-savory grilled meat, paired with the crisp pickles and aromatic herbs, creates a harmonious, irresistible dish.

“Nothing says Hanoi like the smoky scent of grilled pork wafting through narrow alleys at lunchtime.”

If phở is the soul of a Hanoi morning, then bún chả is its midday anthem. This beloved dish has graced street corners and humble sidewalk eateries of Vietnam’s capital for generations, often served sizzling from a charcoal grill just steps from the plastic stools where customers eagerly await.

Bún chả brings together everything Hanoi cuisine is praised for — the chargrilled aroma of pork patties (chả) and pork belly slices, the lightness of fresh herbs, the tang of pickled vegetables, and a signature sweet-sour dipping sauce that ties everything together. Each bite is a harmony of smoky, savory, sweet, and fresh — a flavor profile so iconic that even former U.S. President Barack Obama couldn’t resist during his visit.

Traditionally, the pork is marinated with fish sauce, shallots, and a touch of caramelized sugar, then grilled over glowing embers to produce that characteristic crust and smoky depth. Served separately, diners dip the grilled meat into a bowl of nước mắm, floating with papaya or carrot pickles and slivers of chili, then enjoy it with cold vermicelli and crisp herbs like perilla, mint, and lettuce.

More than just a meal, bún chả is a cultural ritual — a dish that captures the essence of a laid-back lunch in Hanoi: unfussy, full of soul, and irresistibly delicious.

(Famous “Bun Cha Obama” restaurant)